Black Bean Salad

This salad is my new addiction. I've made it four times in the last two weeks and can.not.stop. I've been eating it on top of fish, with tortilla chips and (shamefully) by the spoonful every time I walk by the fridge. The tangy lime flavor and smokey cumin pair well together and pretty much make my mouth water just writing about it. Best of all, it's chock full of veggies so there's no guilt....Except for the eating it by the spoon part.

***** Black Bean Salad *****

(adapted from Eat Yourself Skinny - serves 4)

// Ingredients //

1 (15 oz.) can black beans, drained

1 (11 oz.) can summer corn, drained

5 small tomatoes, seeded and chopped

1 red (or green) pepper, seeded and chopped

1 small onion, diced

1 jalapeno, seeded and diced

1/2 cup cilantro

1 garlic glove, minced

1 tbsp. lime zest

3 tbsp. lime juice

1 tsp. sea salt

1/2 tsp. cumin

1 tbsp. olive oil

// Instructions // 

Combine ingredients and refrigerate for at least 30 minutes (or overnight) to let the flavors combine. Serve chilled and enjoy!

*photos by Amy Mikkelsen

Peach Salsa

Peach season is coming to a close so I couldn't help sharing one more peachy recipe with you.  This salsa is amazing.  Seriously good stuff.  Throw it on grilled chicken, fish, flank steak, greens or just keep it simple with some crunchy tortilla chips.  It's similar to my mango salsa recipe but just a little sweeter which makes it the perfect dish to savor summer.

Also, congratulations to Jewel Hazelton! You won the faux ostrich handbag from Your Dream Shoes!  We'll be contacting you soon so you can strut your stuff with your new bag.  Thanks to everyone who entered and be sure to stay in touch with Your Dream Shoes as they add new fall items to their website this week.

2 peaches, peeled, pitted and diced
2 roma tomatoes, seeded and diced
1/2 jalapeno, seeded and diced
1/2 cup chopped scallions, ends removed
1 handful cilantro, chopped
2 tbsp. fresh lime juice
2 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
1/2 tsp. cumin
1 tsp. salt

Combine ingredients in a bowl.  Mix and refrigerate for at least 1 hour.  Will stay fresh up to 2 days when kept refrigerated.

Chili Rubbed Salmon and Mango Salsa

If you've never made a single recipe off my blog, that's fine. But I beg you to try this one. If you're not a seafood lover, you can easily substitute chicken.  The sweetness of the fruit mixed with the subtle heat of the cumin and chili powder is a perfect combo.

 This recipe was passed along to me from my friend who made the infamous chocolate peanut butter banana cream pie and I believe she got it from her mother in-law.  I love a recipe that's been passed through several hands before it gets to you.  It's a good sign.

I like to make the salsa earlier in the day when I'm marinating the salmon.  Then when it's crunch time, all I have to do is bake the salmon and we're ready to go.  Here's a shot of it getting ready to go into the fridge to rest for a while.

Chili-Rubbed Salmon

4 salmon fillets
1 tbsp. olive oil
1 tbsp. fresh lime juice
1 tbsp. paprika
1/2 tsp. salt and 1/2 tsp. pepper
1 tbsp. chili powder

Combine last five ingredients in a bowl and stir.  Brush mixture on top of the fish.  Spray baking sheet with non stick cooking spray and chill for 3 hours.  Bake salmon at 350 degrees for 15 minutes.

Tropical Salsa

1 mango, peeled and diced
2 plums, washed and diced
1/4 cup washed and chopped cilantro
1/4 cup fresh lime juice
1 tsp. salt
1 cup diced fresh tomatoes
1 tsp. ground cumin
1 tsp. Thai chili sauce

Mix and serve over cooked fish.