Three Bean Salad with Greek Yogurt Dill dressing

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I know, I know. Its been a few days. I sincerely apologize. Life got in the way…but in a very good way 🙂 I shall explain another time!

I want to share an amazing cold bean salad with you that I cannot seem to get enough of!

Its so easy to make and filled with tons of protein, iron, and fiber!!!

Three (3) Bean Salad w/Greek Yogurt Dill Dressing

Ingredients:

– 1 can black beans, rinsed and drained

– 1 can cannellini beans, rinsed and drained

– 1 can chickpeas, rinsed and drained

– 1 cup corn, frozen or canned

– 1 clove garlic

So I admit, I snagged the recipe for the Greek Yogurt Dill Dressing from another blog. You can find it here. I wanted to give full credit to the author!

I also added some fresh garlic, as I stated above, instead of garlic powder.

(I could eat fresh minced garlic all day long)

Directions:

1. prepare Greek Yogurt Dill Dressing in large mixing bowl. Taste test.

2. Add all the beans after rinsed and drained

3. Add corn and clove of garlic

4. Stir until combined and refrigerate

Holy yummy!

This is going to be a staple in my fridge. I cannot stop eating it!

Stay tuned for some works in progress later today 🙂

Happy….Thursday?

Running until you cry

Today has a weird day for me. I apparently have more built up inside than I thought.

I woke up late, for the second day in a row, and got a slow start to the day. I decided around noon to go for a run because I was pacing back and forth from my kitchen to my bedroom for some unknown reason.

I started with walking a bit to warm up and decided that as far as I walked I would run the same distance home. (Remember Im starting out slow here). As I was walking it started to drizzle..and then a bit harder. SO I just started running…

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Whatever it was I was holding inside came out..

I just stopped and bawled my eyes out. Thank god it was raining. I was soaked from head to toe when I got home. But it felt damn good.

Its sunny out now…

Nothing like running to release tension and stress.

Anyone else have a similar experience?

**Lentil and Black Bean “Meat”balls*

The other night I invited my mother over for dinner. My parents live on Cape Cod and she comes once a week to visit my grandmother. I like to occasionally invite her over so I can test some of my new recipes on her 😉

just kidding I enjoy her company as well!

But she makes a great guinea pig because she can be rather picky! All week I have been craving spaghetti and meatballs – a meal I physically cannot ingest!  SO I came up with an idea to make meatballs using lentils and black beans, both important staples in my vegetarian/gluten-free kitchen. When I create recipes I literally wing them. I have an idea of what I want to put in them in terms of ingredients and flavors but it is most of the time a crapshoot. For me, that is the fun of it 🙂

After we have the “meat”balls for dinner, I sent some home for my father to try. He isn’t as picky but holds nothing back when it comes to his opinions! SO here is the recipe – pickymom approved and opinionateddad approved 🙂

 

Lentil & Black Bean “Meat”balls

 

Ingredients:

  • 1 cup uncooked green lentils
  • 1 can black beans
  • 1/2 cup onions, chopped
  • 3 scallions, white and green parts, chopped
  • 1 cup gluten-free bread crumbs or ground rice chex
  • 2 eggs
  • pinch of cayenne
  • 1/8 tsp white pepper
  • 2 tsp oregano
  • 1 tsp onion powder
  • 2 cloves garlic, minced

 

Directions:

  1. Preheat oven to 400 degrees. Line a cookie sheet with tin foil.
  2. Cook lentils using package instructions (Usually for green lentils, 1 cup uncooked lentils to 2 cups water, add lentils to boiling water, cover and simmer for about 15 minutes)
  3. While lentils are cooking, grind your rice chex in a food processor until fine and until you have one cup. Strain and rinse black beans.
  4. When lentils are finished cooking, stir in black beans while still on stove top to warm them up and make them easier to mash – about 3 minutes.
  5. Turn off heat and transfer to large mixing bowl. Using potato masher, mash lentils and black beans until most are smooth but leaving some pieces of whole lentils.Add onions and scallions. Add oregano, cayenne, white pepper, minced garlic, and onion powder. Stir well
  6. Add your gluten-free bread crumbs or ground rice chex. Mix well.
  7. At this point I would taste your mixture to make sure you like how it tastes and so you can add any additional spices you desire.
  8. Combine the eggs with the mixture one at a time until mixed in completely. Note: the mixture will be sticky!
  9. Using a tablespoon, scoop out mixture one by one and mold into a ball with your hands. Place on cookie sheet in rows. Note: the meatballs can be as close to each other as needed since they do not expand when they are cooked!
  10. Bake at 400 degrees for 30-35 minutes, or until they are as crispy/browned as you like!

Makes roughly 20 meatballs.

I made mine HUGE 🙂

This recipe calls for black beans, however you can use any beans that can be mashed such as cannellini beans, kidney beans, etc. For those of you who are gluten-free, these are served well over white or brown rice and canned or homemade tomato sauce! I made my own tomato sauce with petite diced tomatoes and italian spices!

If you make these, please let me know how you like them 🙂

 

Have a lovely Saturday !!