I try to make at least one meatless meal a week, if not twice. It started as a way to keep the grocery bill down. Buying beans is more affordable than meat. However, I have really grown to enjoy my meatless meals and do so now out of desire rather than affordability. Beans, such as black beans, navy beans, pinto beans, kidney beans etc. are so good for you as they are chuck full of protein and fiber.
The recipe brought to you today originated with Cheryl D. Thomas-Peters, RD in her More Choices book and I made a few tweaks here and there. It is loaded with beans and vegetables and goes terrifically over a baked potato. That is how I serve it topped with some dairy free sour cream and dairy free cheese. This salsa makes a large batch. I freeze the leftovers and when I need a quick meal, I can pop a potato or two in the microwave to “bake” it and thaw the salsa and it tastes just as well as the first time around.
I know I should cook my beans myself, but part of the beauty of canned beans is the fact that they are ready to go and contribute to the ease of cooking meatless. Here is how I prepare bean dishes to cut down on any unpleasant side effects and to cut down the salt.
- Open the can and pour beans into strainer and rinse with cold water.
- Place beans in a bowl of cold water and soak for 20-30 minutes.
- Clean out the strainer and then strain the beans again.
- Let the beans drip dry for a few minutes before using in the recipe.
Do you eat any meatless meals?
This post is being shared at Gluten Free Fridays.
This post also shared at My Meatless Mondays.
Mexican Bean Salsa
- 1 cup canned kidney beans, rinsed and drained
- 1 cup canned cannellini beans, rinsed and drained
- 3/4 cup frozen corn, thawed
- 1/4 cup chopped red pepper
- 1/2 cup chopped fresh tomatoes
- 1 can green chilies
- 2 T. dried minced onion
- 1 T. lemon juice
- 1/2 tsp. cumin
- 1/4 tsp. garlic powder
- Place all ingredients in a bowl. Cover and chill for about one hour.