Prep Time: 20 Min / Ready In: 60 Min
- 2 cups cooked quinoa, at room temperature or chilled
- 1 (15-ounce) can black beans, drained and rinsed
- 1 medium mango, peeled and diced
- 1 red bell pepper, diced
- 4 green onions, white and green parts thinly sliced
- 1/2 cup chopped fresh cilantro
- 1 can of corn, drained and rinsed
- 2 tablespoon red wine vinegar
- 1 1/2 tablespoons extra virgin olive oil
- 1-2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Place the cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.
- In a small bowl combine vinegar, olive oil, and lime juice. Whisk until the dressing is smooth and pour on top of salad. Toss to combine and add salt and pepper (add more to taste if desired). Chill the salad for at least 30 min before serving.
This is an all-time favorite. I tried it again this week with the youth at church and it was a win.
We didn’t wait for it to chill because by the time we were done chopping everything we wanted to eat it. The quinoa however should be at room temperature or chilled before mixing it in.
Prep Time: 20 Min / Cook Time: 50 Min / Ready In: 1 Hr 10 Min
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 1 (14.5 ounce) can peeled and diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2 (19 ounce) cans kidney beans, drained and rinsed
- 2 cups water
- 5 teaspoons beef bouillon granules
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 cups chopped cabbage
- 1 (15.25 ounce) can whole kernel corn
- 1 (15 ounce) can green beans
- 1 cup whole wheat macaroni
- Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
- Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
This was an easy recipe and made tons! Just make sure to not overcook the beans or pasta. Timing is everything.
variation of an allrecipes.com recipe
Prep Time: 10 Min / Cook Time: 35 Min / Ready In: 45 Min / serves 8
- 1/2 cup maple syrup
- 1/3 cup canola oil
- 1 cup plain soymilk
- 1 cup whole wheat flour
- 1 cup fine cornmeal
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup fresh blueberries
Heat oven to 350 degrees. Stir first three ingredients together. In another bowl whisk together the flour, cornmeal, baking powder and salt. Regular salt will work as well. Mix wet and dry ingredients together and pour into a greased 9×9 square pan. Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.
We doubled it and baked it in 13 x 9 pan. It made them thick and wonderful. The original recipe asked for 2/3 cup of maple syrup but they were a little sweet. Half a cup or less would be plenty. Also note from original recipe, “I don’t like dry cornbread. This vegan version is tasty, and moist. It does not last long, however, so you do need to eat it within 2 days.”
Prep Time: 25 Min / Ready In: 25 Min / serves 6
- 1/3 cup fresh lime juice
- 1/2 cup olive oil
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 1/2 cups frozen corn kernels
- 1 avocado – peeled, pitted and diced
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 6 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro (optional)
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve
And so it begins…This is real good. Remember when me made it with ‘eat to live’ enchiladas and ya’ll had a dance party after? Cause I do. – Beth