Bring on the Beans!

Trying to think of something different for lunch, my husband decided that I should make a black bean salad. I had Mexican on the mind, so it has a bit of Latino flair. I made a huge batch and we have been happily bringing it in our tupers all week long. This would be a great dish for bbqs or pot lucks as well. Make sure you take it out of the fridge to let it come to room temp before enjoying! This would also be great with some addition of avocado, jicama, and/or mango!

Black Bean Fiesta Salad

2 cans black beans, rinsed and drained
1 can chick peas, rinsed and drained
1 can pinto beans, rinsed and drained
1/2 red or green pepper, diced
1/2-3/4 cup frozen corn
1 diced tomato (or handful of cherry/grape tomatoes)
1/2 of jalapeno, seeds and ribs removed, diced very fine
2 scallions, green and white parts sliced thin
1 handful cilantro, chopped

Dressing:
juice of 1 lime
zest of that lime (just from 1 half or so)
2 tsp cumin
dash cumin whole seeds
salt and pepper to taste
olive oil

1. Add beans, all veggies and herbs to large bowl. Mix gently to combine.

2. In small dish, make dressing. Add lime juice, zest and then spices. Whisk in olive oil until thick and combined. Season to taste.

3. Pour desired amount on bean salad. I actually had some of this dressing to save in the fridge because I didn't want it too wet.

Mini Chocolate Attack

These are the first souffles I have ever had the guts to attempt. I was drawn to the recipe as they contain no flour (thus gluten free) and they can easily be made ahead and just popped into the oven after the guests arrive. There are several steps but it is worth every bite!


Chocolate Espresso Mini Souffles
from fine cooking
serves 2 (easily doubled)

1 oz. (2 Tbs.) unsalted butter, cut into pieces; more for the ramekins
Granulated sugar for dusting
1 Tbs. dark rum, brandy, or water
1/2 tsp. espresso powder or instant coffee granules
2 oz. bittersweet chocolate, finely chopped
Pinch table salt
1 large egg, separated and at room temperature
1 oz. (1/4 cup) confectioners' sugar

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Directions:

Lightly butter two 6-oz. ramekins and dust with granulated sugar, tapping out excess. Set the ramekins on a small baking sheet.

Stir together the liquor or water and the espresso powder. Set aside and stir occasionally until the coffee is dissolved. Melt the chocolate and butter in a medium metal bowl over a pan of simmering water or in a microwave. Remove from the heat and whisk until glossy and smooth. Stir in the coffee mixture and the salt. Whisk in the egg yolk. Add about one-third of the confectioners' sugar and whisk until well blended and smooth. Set aside.

In a medium bowl, beat the egg white with an electric mixer on medium-high speed until it's very foamy and they're just beginning to hold soft peaks. Increase the speed to high and gradually sprinkle in the remaining confectioners' sugar. Continue beating until the peaks are firm and glossy. Spoon about one-quarter of the beaten whites into the chocolate mixture and whisk until blended. Add the remaining whites and gently fold them in until just blended. Pour evenly into prepared ramekins (the mixture will almost completely fill the ramekins). If you want to bake the soufflés within 24 hours, refrigerate them. (To refrigerate: Chill for about 30 minutes, and then cover in plastic and return to the refrigerator for up to 24 hours.) If you want to hold them for longer, freeze them according to the make-ahead tips below.

Heat the oven to 400°F. Unwrap the ramekins, set them on a baking sheet, and bake until they're puffed and risen about 1 inch above the ramekin, 15 minutes. The top will still be slightly sunken in the center; consider it a place to pop in a few berries or a dollop of whipped cream. Remove the soufflés from the oven and serve immediately.