5 Bean Basil Salad

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Making a special meal for Mom on May 8th? 5 Bean Basil Salad is a perfect salad for brunch or lunch.
5 Bean Basil Salad

Healthy, beautiful, super easy to prepare, and can be made ahead. What’s not to love!!

5 Bean Basil Salad


I no longer am fortunate enough to have my Mother, but we always made a huge ordeal over Mothers Day. My Mom loved good food, and I was always happy to prepare it for her. But on Mothers Day, I always went the extra mile.

5 Bean Basil Salad

Not only did the meal need to be really good, but it had to be beautiful…….just like my Mom! Everything had to be artfully arranged, and only the best china, and flowers would do. After all it was the day we celebrated her.5 Bean Basil Salad

If your Mom deserves a special meal……and what Mom doesn’t? Add Five Bean Basil Salad to the menu. Green beans, kidney beans, black beans, chickpeas, and cannellini beans. The colors alone are enough to make your mouth water.

Add the red and yellow of cherry tomatoes, and the red and white of radishes…….art on a platter.

5 Bean Basil Salad

Top it all with what I must say was an excellent basil dressing and you have a salad made for a Queen….a.k.a. Mom!

5 Bean Basil Salad

The Five Bean Basil Salad is so extra easy to prepare that you will have plenty of time to spend with the lady of the day! So spoil you Mom this Mothers Day…..she deserves it!!

5 Bean Basil Salad
Author: 
Serves: 6
 
Ingredients
  • ½ pound green beans, trimmed and blanched
  • ½ cup fresh basil, plus more for garnish
  • 1 small shallot, quartered
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • Salt & Pepper to taste
  • 1 15-ounce can chickpeas, rinsed & drained
  • 1 15-ounce can dark red kidney beans, rinsed & drained
  • 1 15-ounce can black beans, rinsed & drained
  • 1 15-ounce can cannellini beans, rinsed & drained
  • 1 cup halved red & yellow cherry tomatoes
  • ½ cup thinly sliced radishes
Instructions
  1. For dressing:
  2. Combine ½ cup basil, shallot, oil, vinegar, honey, mustard, salt and pepper in a blender and puree until smooth.
  3. Arrange the green beans and all other ingredients decoratively on a platter. Serve with the dressing. Garnish with the chopped basil.

 

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Farro Enchilada Casserole

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This post is for my friend Lindsay from the Brandywine. Farro Enchilada Casserole is a healthy lightened up casserole that is I think is close to Vegan with the exception of the cheese.

Farro Enchilada Casserole

As I researched Vegan, I found that some eat cheese and some don’t. So, if you are non-cheese vegan you can leave the cheese out, but I think it adds to the dish.


Farro Enchilada Casserole

I tried farro a while back and fell in love with it.It is often used as a substitute for pasta or rice. Farro is a grain with a nutty flavor similar to brown rice. It is rich in fiber, magnesium and vitamins A, B, C, and E. Anything that tastes like rice is OK with me. Plus it only takes minutes in my pressure cooker…..yeah I’m still on that craze!

Farro Enchilada Casserole

You can’t go wrong with a Mexican theme for any meal and I am a enchilada lover…….even with no meat. Black beans, corn, enchilada sauce, chilies, cumin and chili power added to cooked farro, then baked with or with out cheese. Can’t you just smell those spices…….

Tomatoes, avocado, and green onions for garnish…….so tasty you won’t miss the meat.

Farro Enchilada Casserole

This dish makes plenty, so we had leftovers. For you carnivores……… day two recipe……..make burritos.

We grilled chicken tenders, sliced them added them to the warmed casserole. Wrapped them in tortillas, with extra cheese and salsa……..they were awesome.

Farro Enchilada Casserole is a vegan/vegetarian dream come true recipe and on day two can be revamped to satisfy those who love the meat!

Chicken Enchilada Casserole Collage

Farro Enchilada Casserole
Author: 
Serves: 6
 
Ingredients
  • 1 cup farro
  • 1 (10-ounce) can Old El Paso™ mild enchilada sauce
  • 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
  • 1 -11 ounce can corn, drained
  • 1 - 15 ounce can black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups Mexican blend cheese, shredded, divided
  • ½ avocado, seeded, peeled and diced
  • 1 Roma tomato, dice
  • 3 green onions, sliced
  • Cilantro for garnish
Instructions
  1. Cook farro according to package directions.
  2. Preheat oven to 375 degrees F. Spray a 2 quart baking dish with nonstick spray.
  3. In a large bowl, combine farro, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1 cup Mexican blend cheese.
  4. Spread farro mixture into the prepared baking dish. Top with remaining cheese. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  5. Serve immediately, garnished with avocado, tomato, and cilantro if desired.

 

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Tex-Mex Taco Pie

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Tex-Mex at it’s best…….. Tex-Mex Taco Pie!

Tex-Mex Taco Pie 4

I have been all about the easy and quick to fix lately……..along with a little bit of comfort in my food. Maybe it’s the long dreary days, I know the days are really shorter, but when its gray and gloomy……they seem long.


Continue reading “Tex-Mex Taco Pie”

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