Thursday, October 1, 2015

beans & stuff {Fiesta Bean Salad}

Dropping a few photos here first - pre-beans / virtual-scrapbook-style - 'lest some "firsts" slip through the cracks...


B got his first haircut! I finally broke free from the delusion of baby mullet whispies potentially morphing into luscious man-cub curls and sent that "party in the back" packing. When the stylist found out this was The Very First Haircut, she asked if I wanted to save a lock of hair...and seemed mildly appalled when I politely yet assuredly declined. Am I the only stone-cold mom who equates bundles of hair and baby teeth with serial killer trophies? Am I missing some sort of nostalgia gene? 


ANYHOO, neuroses aside, I think the end result turned out super cute - clean without necessitating electric clippers and steering clear of the Lloyd Christmas look.  B was not a fan of the actual cutting process but found the bribery dum-dum serviceable. 


This past weekend, we {sloooowly} trekked up 35 to Waco {between Friday afternoon traffic, a super random rainstorm, and an "oh shit, we forgot the tickets" detour, the 100 mile trip took us 3.5 hours} to visit Mama J and watch the Bears play Rice. 


I was going to record this as L's very first football game but just recalled she attended the first 15 minutes of a homecoming game when she was B's age. For accuracy's sake, we'll say this was her first legitimate fandom attempt! 


She lasted a full 3 hours of game time and took down a Lemon Ice, soft pretzel, and kiddie popcorn for cheering fuel. This is pretty much a spot on impersonation of my game day priorities, so I feel confident she represented my ticket well! And I know E loved having her tag along! B and I kept Mama J company throughout a heartbreaker of a Horns game - get it the hell together, special teams. 

Now...to the beans! 


I have to thank y'all for all the splendiferous {we're having A Moment - sometimes good / sometimes not so - with Fancy Nancy right now} vegetarian cookbook recommendations!  I now have a huge list for library investigation, and can't wait to happily page my way through them. 

The following recipe did not come from a cookbook but was an all-around hit with adults and tiny meatloaves {veggieloaves?} alike a few weeks back. A lot like the "Texas Caviar" I always pick up for New Years' celebrations, this bean salad is just so fresh, tasty, and pretty, to boot! 


Fiesta Bean Salad 
adapted from The Garden Grazer

Ingredients
- package of fresh black eyed peas {mine was 14 oz}, simmered in chicken broth with a heavy lid on top for 60-90 minutes {until tender} and drained {you could also use canned or the original calls for a can of garbanzos...but nothing beats fresh black eyed peas if you have the inclination!}
- 15 oz can of black beans, drained and rinsed 
- 3 Roma tomatoes, chopped
- 1/2 red onion, diced finely 
- 1/3 cup fresh cilantro, chopped
- 2 small avocados, pitted and chopped 
- 1 T olive oil
- 2 garlic cloves, minced
- 1 T apple cider vinegar
- small squeeze of honey
- 3/4 tsp cumin
- shake of chili powder
- coarse sea salt to taste 
- blue corn chips, for serving 

Toss together all ingredients through avocados in a serving bowl. Whisk the remaining ingredients {save for the sea salt} together in a small mixing bowl to form a dressing - or shake them together inside a glass jar. Pour the dressing over the bean mixture and toss to coat. Sprinkle sea salt to taste. 

Serve room temperature or chill for a few hours. If chilling, you might omit the avocado until you're ready to serve to prevent browning {although the vinegar does keep it decently green!}. 

1 comment:

  1. Ha.... our little guy is definitely rocking the Lloyd Christmas these days. So much so that it's become a bit of a nickname around our house. I've given up on finding a decent toddler "stylist" and just accepted the subpar haircuts. B looks adorable though!

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