Citrus Salad with Avocado and Beans

I really have no idea what this recipe is called. I kind of made it up since I don't have the actual recipe. My mom found this particular gem in a magazine several years ago, and it has wonderful flavor with the citrus fruit and avocados. I love pairing this side dish with grilled chicken. They complement each other nicely. My favorite time to make this is during the summer months, because I love how the citrus salad is so cooling. If you don't like beans then feel free to omit them. I think it still tastes great without the beans. Enjoy!

Ingredients:
1 jar Delmonte Citrus Salad, drained (or leave some of the juice if you are not using the vinaigrette)
1 14 oz can Black Beans (Drained and Rinsed)
1 Avocado, sliced
1 small Red Onion, diced
Handful of chopped Cilantro
Small Vinegar/Olive Oil Vinaigrette, store-bought (I actually omitted this step and it still came out yummy)

Combine all the above ingredients into a serving bowl and give it a nice stir. It stores well in an air-tight container for a day or two in the fridge.

Giada's Lemony White Bean and Arugula Salad

I know! I know! I'm posting another salad recipe. But, it is summer after all, and I'm trying to get healthy. So, why not help you get healthy, too. Ha. In all seriousness, this is a really delicious salad. I found this recipe on The Food Network. And, it's a Giada recipe, so it has to be yummy, right? Right. Last year, I made a similar recipe here, but this one you eat on a crostini. Yeah, not as healthy, but just as scrumptious. For this salad, I added pine nuts to give it a bit more crunch, but I think it need even more of a crunch. Perhaps pecans would have worked better than the pine nuts. But, it certainly didn't take away from the flavor. The dressing was really good, too. I think I'm going to incorporate this dressing in more salads than just this one. Overall, I really enjoyed the salad, and I know I will be making it again. Enjoy!

Ingredients:
Salad:
5 packed cups (5 ounces) arugula
1 (15-ounce) can cannellini or great Northern beans, rinsed and drained
1/2 small red onion, thinly sliced
3 tablespoons capers, rinsed and drained
3 tbsp Pine Nuts or Pecans (optional)

Dressing:
3 tablespoons fresh lemon juice (about 1 large lemon)
1 tablespoon maple syrup
1 teaspoon lemon zest
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Take out a small bowl, and add the lemon juice, lemon zest, and the olive oil. Add salt and pepper to taste, and whisk well. Set aside. To make the salad; take out a large bowl and add the salad, beans, chopped onions, capers (if using), and any nuts you may be using. Pour the dressing onto the salad, and toss to combine. Enjoy.

Refried Beans

One of my favorite side dishes growing up was my mom's refried beans. She often made them with beef tacos or flank steak. It is really delicious. I made tacos tonight, and wanted to make refried beans as my side dish. This really goes along well with just about anything. Plus, it's really easy to make and pretty inexpensive at that. Enjoy!             
   

Ingredients:
2 cans pinto beans
1 cup store bought salsa like Picante brand
1/2 cup diced yellow onion
2 tbsp olive oil
1 cup shredded mexican cheese
1/2 tsp salt

First take out a large sautee pan and add the olive oil. Set the burner to medium heat. Once the pan is warm add in the diced onion and sautee till the onions are translucent about 5 minutes. Add the beans into the pan (including the liquid) and stir. Let simmer for about 5 to 10 minutes. Then, take a potato masher and mash the beans. Then add the salsa and stir. Let simmer for a couple more minutes, and then lastly add in the cheese and season with the salt. Stir.