Veggie Salad with Black Beans
Yup…those are black beans. And yup, they are COOKED (gasp). What are cooked beans doing on a raw food site? Well, as promised, I am working on some cold weather recipes! It is a perfect day for this in Minnesota. We survived a huge windstorm last night that knocked out power and ushered in cold weather and snow flakes. Which is not unusual for us at this time of year.
Cold weather in Minnesota is really cold. We can go below zero and not come out for days. Combine that with deep drifts of snow, and sometimes, cold, raw food just doesn’t cut it. I find myself migrating to my dehydrator way too much and notice that because I want food with bulk and warmth, I am eating too much dehydrated food and raw foods heavy in fat to try to get what my body craves when it is so cold.
Since I have been having a love affair with raw all summer, cooked food completely loses it’s appeal. It tastes bland, dead, not vibrant. And there is the conundrum. I want vibrant, live food but I also need warm heavier foods. Then it came to me. Why not develop a bunch of recipes that are mostly fresh, vibrant food, but also incorporates a bit of cooked food that will satisfy. Today, black beans fit the bill and I am excited about the outcome. I get the best of both worlds. The fresh vibrancy of the corn, tomatoes, onions and bok choy, mixed with the cooked beans. BTW, the winner of this week’s contest is announced at the end of the post! Also…would love to hear your thoughts on this type of recipe.
Fresh Veggies with Black Beans
SERVES 6
- 3 cups cooked black beans (hot from cooking or heating if using pre-cooked)
- 2 cups bok choy
- 2 cups chopped tomatoes
- 1/2 cup chopped onion
- 1 cup fresh (not cooked) corn
- 1/2 lemon, juice from
- 2 tablespoons cilantro
- 1/2 teaspoon Himalayan salt
- pepper to taste
- Cook black beans. I use a pressure cooker. You can also use canned beans but cooking your own is so much better!
- While beans are cooking, chop bok choy and set aside.
- Chop onions, and tomatoes. Place in bowl.
- Add corn to tomatoes and onions. Add lemon juice, cilantro, salt and pepper. Stir.
- When beans are done cooking and still hot, stir in bok choy. Let sit for a couple of minutes and then stir in the tomato mixture.
The winner of the DVD, Food Matters is: KATHY! (kprzednowek) I will be sending you an email soon with instructions on how to get your DVD!
Callie wrote on October 29, 2010
I really enjoy raw websites that include some cooked food every now and again – I believe it’s much more inspirational to those transitioning! Plus, it’s a great way to mix it up every now and again – I actually purchased some organic fingerling potatoes last night and like you, am working on recipes for the colder months. Thanks again for sharing!
Susan wrote on October 29, 2010
So wonderful to see all of the great responses here! It is food for my soul.
janine wrote on October 29, 2010
yip…this is what I do …..during the day I eat raw and 1 cooked plus lotsa raw for the third meal of the day…..
Judith Hodges wrote on October 29, 2010
I appreciate your dedication to balance, aesthetic and sense.
Lisa is Raw on $10 a Day (or Less!) wrote on October 29, 2010
Wow, that looks great. I know what you mean about the colder months … I’m in Michigan. Brr!
Mary Charlene wrote on October 29, 2010
Been to Hippocrates in the ’80’s…raw food enthusiast since then…check out China Study & Dr. Sherry Rogers, MD…
Mary Charlene wrote on October 29, 2010
Leave out the corn & it is perfect…(corn has over 70 micotoxins!)
Susan wrote on October 28, 2010
Andri…everyone needs to figure out what works for them, individually. I do know what you mean about feeling bloated, so I would suggest adding things a little at a time so if something doesn’t agree, you can figure it out right away. I don’t think you have to worry about gaining weight just by adding some cooked food.
Victoria wrote on October 28, 2010
Looks DELISH!! Can’t wait to try it. SLURP!!!