Black Bean Soup

Tags

beans, black beans, dinner, food, foodie, peppers, postaday2011, recipe, soup, tomatoes, vegan, vegetable, vegetarian

I’ve mentioned several times before that Hubster isn’t a soup fan. Since soup was my father’s forte, I just can’t accept Hubster’s dislike. And soup in summer? It just tastes incredibly better with garden fresh veggies. Besides, our nights do get chilly here…

Black Bean Soup

Ingredients:
1 qt. vegetable stock, 4 c. cooked black beans, 2 medium tomatoes, ½ c. shredded carrots, ½ red pepper, ½ green pepper, 2 scallions, 1 lime, fresh cilantro, ½ tsp. cumin, ½ tsp. coriander, fresh cracked black pepper, fresh ground sea salt

Version 1 Directions:
Dice tomatoes and peppers. Chop cilantro and slice scallions. Zest and juice lime. In a large soup pot bring vegetable stock, lime juice, lime zest, cilantro, scallions, salt & pepper to a boil. Add beans, tomatoes, carrots and peppers, cover and allow to simmer. Serve hot and garnish with a spring of fresh cilantro.

What’s not to love about fresh garden veggies?

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Watermelon, Black Bean & Feta Salad

Tags

basil, BBQ, black beans, brunch, cilantro, feta, food, foodie, lime, picnic, pignolias, pine nuts, postaday2011, potluck, recipe, salad, seasonal favorites, seasonal recipe, summer, summer salad, watermelon

Watermelon Feta salads have been all over the internet this summer, and I’ve delay posting mine. I first created my recipe when I was inspired by this recipe. Knowing Hubster would never eat it with the olives, or the onions, or the mint… (and he thinks I’ma picky eater). The only things I kept the same was the watermelon, Feta and Lime…

Watermelon, Black Bean & Feta Salad

Ingredients:
cubed watermelon, crumbled Feta cheese, cubed cantaloupe, black beans, pine nuts (pignolias), fresh chopped basil, fresh chopped cilantro, 2 limes, 4 Tbsp. extra virgin olive oil, fresh cracked black pepper, fresh ground sea salt

Directions:
Zest and juice limes. Mix together, EVOO, lime zest, lime juice, basil, cilantro, salt and pepper to create dressing. Toss together watermelon, black beans, pine nuts and Feta cheese. Drizzle with dressing. Serve chilled. Garnish with basil leaf.

I used all of my remaining basil on this recipe, so I did add mint after all… as a garnish. Also, we don’t currently have pine nuts in our pantry, so I had to omit them from today’s dish.

Try to add protein to most of my summer salad recipes. Delicious!

What’s unique about your version of a Watermelon Feta Salad?