Sunday, February 08, 2015

3 Bean Salad

3 Bean Salad
Somehow, I managed to hit just the right sweet and sour notes in this salad. The trick is to assemble all the ingredients, mix them all up and refrigerate for at least 2 hours or preferably overnight. This releases the sweetness from the dried cranberries and the minty flavours to soak into the beans. The only cooking required is to steam the whole red lentils, chickpeas and red beans but I was fortunate enough to avail of a package of Melissa's steamed lentils and packages of chickpeas and red beans that were soaking in water and sea salt. Any combination of beans would work in this recipe.

1 (8 oz.) cup whole red lentils, steamed
1 (8 oz.) cup chickpeas, drained
1 (8 oz.) cup red beans, drained
1/2 cup dried cranberries or cherries or raisins
2 stalks green onions, diced
1 serrano pepper, diced
2 medium tomatoes, diced
2 handfuls mint, diced
1/4 cup olive oil
1/8 cup cider vinegar
1 serrano pepper, sliced (for garnish)
salt & pepper to taste

  1. Whip together oil, vinegar, salt and pepper and set aside.
  2. Mix remaining ingredients except sliced peppers.
  3. Add oil & vinegar dressing.
  4. Refrigerate overnight & garnish with sliced peppers before serving.

Cheesy Fajita Open-Faced Sandwich

Cheesy Fajita Sandwich
Here's a lunch that can be prepared in under 5 minutes. We had fajitas for dinner the night before so I put away two little portions for lunch the next day. The chicken breast strips come already cooked with fajita spices and can be found in the frozen section of the supermarket. Combined with strips of colourful sliced onions and sweet & hot peppers, the chicken fajita strips are laid on top of a mixture of grated Mexican cheese, mayonnaise and red pepper flakes with a sprinkling of fresh herbs.. Once toasted in the toaster-oven, the cheese melts and forms a creamy base for the chicken fajita. These open-faced sandwiches taste great on crusty Italian bread or tortillas.

Serve with a fresh salad and/or fruit. This meal is served with a 3 Bean Salad.

1 cup chicken fajita strips, cooked & frozen
1 cup sweet multi-coloured peppers, sliced
1 serrano pepper, sliced
2 Tbsp. vegetable oil
1 onion, sliced
2 Tbsp. grated Mexican cheese
2 Tbsp. mayonnaise
1 tsp. crushed dried red peppers
2 green onions, chopped
1 Tbsp. cilantro, chopped
2 flour tortillas or 4 slices of toasted bread

  1. Heat oil in a skillet over medium-high heat.
  2. Toss chicken, peppers and onions in the hot oil until cooked but still crisp.
  3. Remove from heat and set aside.
  4. Mix grated cheese, mayonnaise and red peppers in a bowl.
  5. Spread on tortillas or bread, making sure to work all the way to the edges.
  6. Top with prepared fajita strips and sprinkle with green onions & cilantro.
  7. Toast in a toaster-oven just until cheese melts.
  8. Serve right away with a salad and/or fruit.