Mexican Three Bean Salad

Do you love a good three bean salad, you know, the kind with a sweet vinegary dressing? I do. It's sort of that last minute pantry item type of dish that is quick and wonderfully filling when you are hungry. This Mexican-inspired bean salad is a riff off the standard. It's not really Mexican per se, but uses typical South-of-the-border ingredients such as crumbly Cotija cheese, black beans and pinto beans, jalapeño peppers, cilantro and a sweet dressing made with sugar and lime juice. All items that we happened to have in our pantry or fridge this week. So good!

Mexican Three Bean Salad Recipe

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Ingredients

• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can pinto beans, drained and rinsed
• 1/2 pound green beans
• Salt
• 3 tablespoons olive oil
• 3 green onions, sliced
• 1-2 jalapenos, seeded, chopped
• 1 large garlic clove, sliced thin
• 1 cup Cotija queso seco cheese, crumbled
• 1/4 cup chopped cilantro
• 1/3 cup lime juice
• 1/4 cup sugar

Method

1 Cut the ends off the green beans and slice into pieces about an inch long. Fill a medium sized pot halfway with salted water. Bring to a boil. Add the beans to the pot and boil for 5 minutes, or as long as it takes for the beans to get tender. Green beans can be highly variable in how long it takes to cook them to tenderness. More mature beans can take longer, up to 20 minutes. 2 Drain the green beans and put in the bowl with the pinto and black beans. Drizzle the olive oil over everything and toss to combine. Mix in the green onions, jalapeño, garlic, and Cotija cheese. 3 In a separate bowl, mix the lime juice and sugar until the sugar dissolves, then add it to the salad. Coat the beans well and let marinate for at least 1 hour, preferably several hours. Right before you serve, toss in the cilantro. Add more salt to taste if needed.

Serves 4-6.

Watercress risotto with scampi and scallops Risotto aux langoustines, cresson et coquille St Jacques

I prepare risotto every week. Sometimes a plate is hearty. Sometimes we prefer to spin it into an elegant as well as dressed-up meal. But always, risotto flows naturally, similar to a play well rehearsed.

Its a great thing.

Its also really convenient during a impulse for various life events. One, we am utterly engrossed by a revisions of my cookbook. Two, when we draw, play legos or review books with Lulu, we have easier foods. And three, we am in progress in a little kitchen during a impulse while our kitchenin a brand new bigger homeis being utterly remodeled. And oh! let me supplement how vehement we am to see a last result soon. A new kitchen, imagine that! Theres still a lot of work, as well as a great series of weeks ahead, though when a plan is done, it will be a guarantee of a pleasing relaxed place where Ill be means to prepare even more.

Better. we have a hope.

I cooked this risotto once when we were in Belle-le en mer. we had purchased outstanding langoustines as well as coquilles St Jacques (with a coral, we know, which pretty low orange square which is part of a scallop) which were so pretty which we longed for them to stand out upon our image inside a plate of comfortable pearls of goodness.

Risotto authorised for which to happen.

So here we are. we am sharing a recipe with we tonight. we wont chat for as well prolonged either. we goal we dont mind. Because as rare as it happens, we am ill with a bad cold as well as we need to get some some-more rest.

You know, too, which risotto helps in incident of which nature. Right?

Comfy food which soothes a aching body as well as takes a headache away.

Really.

Watercress risotto with scampi as well as scallops

For 4 people

You need:

• 1 bunch watercress, pale in pickled H2O for 1 minute, afterwards rinsed
• 2 tablespoons mascarpone cheese
• 3.5 to 4 cups vegetable gas or duck stock
• 2 tablespoons butter
• 2 tablespoons olive oil + some-more to serve
• 1 twig thyme
• 1 brook leaf
• 1 cup Carnaroli rice, or another risotto rice similar to Arborio or Vialone Nano
• 1/4 cup dry white wine
• 3.5 to 4 cups vegetable gas or duck stock
• 1 vast shallot, chopped finely
• 1 celery branch, chopped finely
• 1 fennel bulb, chopped finely
• 1 tomato, blanched, peeled, seeded as well as diced
• 12 scallops with coral
• 12 scampi, or vast shrimp, deveined
• 1 tablespoon marjoram, chopped
• 1.5 oz Parmesan cheese, finely grated

Steps:

• Place a watercress in a bowl of a food processor. Season with salt as well as pepper as well as supplement a mascarpone cheese. Pure finely; set aside
• In a pot, feverishness a stock; keep comfortable upon a side.
• In a vast pot, melt 1 tablespoon butter. Add 2 tablespoons olive oil. When warm, supplement a shallot, fennel, celery, thyme as well as prepare for 2 minutes, stirring, until a shallot is soft though not brown.
• Add a rice as well as coat for 1 minute.
• Add a booze as well as let prepare until its entirely engrossed by a rice.
• Add 1 cup stock, a tomato, brook root as well as prepare upon medium heat, stirring occasionally. Wait until a batch is engrossed to supplement more.
• In a meantime, using a frying pan, melt 1 tablespoon butter. Saute a scampi as well as scallops for 1 notation upon any side, until they have been hardly cooked; keep comfortable upon a side.
• W! hen a ri ce is roughly entirely cooked (it should be all dente), stir in a watercress as well as supplement a rest of a stock.
• Stir in a cheese as well as marjoram, supplement a scampi as well as scallops, stop a feverishness as well as cover for 2 minutes.
• Discard a thyme as well as brook leaf. Serve a risotto in low bowls as well as drizzle with olive oil.

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