Mexican Style Bean Salad

My mom is coming into town today and after the 4 hour drive from Shawville I'm sure she'll be hungry. I've decided to make one of her favorite meals, a mexican style bean salad. This salad is great in the summer or winter and can be eaten as a meal on its own or as a side. It would go great with burgers or a sandwich. So here it is...

Ingredients

1 can black beans, washed

1 can corn kernels, drained

1/2 medium red onion, diced

1/2 red pepper, diced

1 green onion, sliced

1 tbsp chopped fresh mint

1 tbsp cumin

1 tsp cayenne pepper

1 tbsp chilli powder

3 tbsp white wine or white balsamic vinegar

1 tsp olive oil

This recipe is so simple and easy, and only takes about 10 minutes to prepare. Combine all ingredients in a glass mixing bowl and stir. Let chill in the fridge for an hour so the beans can absorb the spices (optional). Makes about 4 servings. 

 

Stuffed Acorn Squash

I had an acorn squash in my pantry and needed a new way to eat it. Yes, the smother in butter and brown sugar technique is delicious, but I needed something healthier, with protein and flavor! So here is my stuffed squash recipe.

Ingredients
Butternut squash
1/2 cup quinoa, uncooked
4 slices of chicken bacon
1/3 cup dried cranberries
2 portobello mushrooms, sliced
Cooking spray
1 tsp butter or margarine
1/2 large red onion, sliced
1/2 large white onion, sliced
1 tbsp fresh rosemary, diced
2 tbsp balsamic vinegar
Juice of one lemon
Salt and pepper
60 grams goat cheese

Preheat oven to 400C. Cut the squash in half lengthwise and place on a cooking sheet. Bake for 45 minutes or until a fork pierces the flesh without any effort.

In a frying pan fry the chicken bacon about 3 minutes on each side. Meanwhile, in two separate pans fry the mushrooms and onions, first spraying the pans with cooking spray. Caramelize the onions by adding 1 tsp margarine or butter and one tbsp brown sugar. The mushrooms and onions should take about 5 minutes. Chop the bacon and add it, the mushrooms and the onions to a large mixing bowl. Cook the quinoa according to package instructions and add to the mixing bowl. Stir in the cranberries, lemon juice, olive oil, vinegar, rosemary and season with salt and pepper to taste. Stir all the ingredients together and stuff the squash once it is cooked. Place the stuffed squash back in the oven for 5 minutes to heat. Top each half with 30 grams of goat cheese and serve.

I really liked this dish but according to Katie "it tastes like it should be fattening!"

Chicken bacon

Butternut squash

Quinoa stuffing