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!
Sekhmet wrote on October 28, 2010
Hi Susan: This is allright by me! I find that the 80/20 combination works great for me, especially when it gets cold or colder. I live in northern California and it can get quite nippy, at times, and I’m always grateful to have something of substance and warming. Plus, I’m usually always cold and have to dress in layers. Can’t wait to try this recipe! Steamed quinoa would go great with this, too!
Ruth Martin wrote on October 28, 2010
Looks easy – I am looking forward to more “combo” recipes.
Ginger Bingham wrote on October 28, 2010
I also do not eat 100% raw, but most days do raw until dinner. I also need that warmth in winter, but do believe that any cooked food should be eaten along with raw, so the hybrid combination is just perfect.
Cathy wrote on October 28, 2010
I am so very glad to see relaxed boundaries! I think it makes for a healthier mental state….if you eat a wee amount it won’t hurt you. I feel by not so rigid it makes it an easier life style not so much a diet!
Bless you!
Cathy
Denise wrote on October 28, 2010
Susan,
Like you I live in the cold – that is Yukon Canada, by Alaska. (was at least -10 C with wind chill yesterday. Yuk)
I am still an adolescent when it comes to ideas for great raw food and lately that has manifested itself in resorting to cooked soups, or blended ones with nuts that I whirr so long in the blender that they are warm.
Another item I’ve found, besides beans, that really bulks and “warms” up a fresh raw combination like yours above is cooked barley. It’s soft with a bit of texture and provides what the cold demands.
Thanks for you post – a great recipe!
Denise
Eileen wrote on October 28, 2010
Oh, THANK YOU!!!! I started ALL raw back in February due to a diagnosis of cancer. Now I’m coming through the battle but was not looking forward to another cold winter with no warm food. I’m starting to add cooked foods in and really like black beans – as does the rest of my family (not raw).
I’d really enjoy more recipes that are “hybrid”, it’s a compromise we’ve come to and can live with and still LOVE mealtime together as a family.
Lori Gordon wrote on October 28, 2010
I love this. I have been adding cooked beans to my raw chili and it helps a lot. Would LOVE recipe ideas for the winter, but this gives me an entire new way to think about some “comfort food” recipes. Looking forward to staying raw AND staying warm!
bitt wrote on October 28, 2010
I too find adding some beans in my diet has been helpful. It’s good to have different sources of protein.
For the other commenter who asked, I have been adding more cooked food into my diet and I have not gained weight. I’ve lost a little actually. I plan to write more about this on my blog soon.
Ludia wrote on October 28, 2010
What a great idea! As it happens I did something similar today, but I did not occur to me at the time to think of it as a new way of (un)cooking. I made lentil soup and I loaded it with fresh raw veggies, mainly chopped broccolini, zucchini slices, mushrooms. It was interesting as one does not expect crunchy in a soup, but it was good just the same. I think your idea is excellent and I will make it next. Thank you.