One of the things I miss about home the most is Mexican food: nachos, burritos, enchiladas, tostadas and really good margaritas. I try to make a reasonable facsimile of these dishes here in Israel, but they don’t always end up tasting authentic. This salad fits into my organic/vegetarian criterian and even my kids will eat it; I’ll have to say that it was really good, a little spicy and choked full of many different complimentary flavors. Make sure to have something ready to drink, as this salad can be really spicy if you add enough hot pepper sauce to the dressing and the dressing makes the salad. As a meal in itself or a side dish, this fast, easy and delicious dish is worth trying!
Mexican Bean Salad Recipe:
1 can (15 oz.) of each of the following beans: black, kidney, cannellini (rinse the beans)
1 can (or frozen) corn kernels
1 red onion-chopped
1/4 c. chopped fresh cilantro
1 red bell pepper-chopped
1 green bell pepper-chopped
Mix all the beans, vegetables and cilantro together.
Mexican Bean Salad Dressing:
1/2 cup olive oil
1/2 cup red wine vinegar
2 Tablespoons fresh lime juice
1 Tablespoon lemon juice
1 Tablespoon sugar
1 Tablespoon salt
2 cloves crushed garlic
1/2 Tablespoon ground cumin
1/2 Tablespoon ground black pepper
Hot pepper sauce to taste
1/2 teaspoon chipotle chili powder
Whisk together the olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin black pepper, hot sauce and chili powder. Pour over beans and vegetables and mix well. Bon Appetit!
It’s nearly July and it just dawned on me that I should be making things to put in my website shop and Etsy shop for the Christmas season NOW. How am I going to get in the Christmas/Santa/Reindeer/Snowman mood while hiding from the summer heat, indoors in the air-conditioning?
I’m not a summer person, I love the fall, although fall in Israel is just like summer at home, so here I look forward to the winter, which is the most like fall in the mid-west! Did you understand that?! For me summer is a problem, I avoid the sun so much, I end up having to take vitamin D for a deficiency and the air conditioning wreaks havoc with my lungs; I come out in the evening (like a vampire) to go to the beach and watch the sunset. This year, we haven’t seen any jellyfish, but we’re not going into the water because it’s contaminated again by a sewage leak! This happens a lot here and it grosses me out so much, I rarely go into the sea. So we make do at Grandma’s pool.
We’re working on finding a little summer get away this year in which I hope to find some great photo ops-more to come. I’m working on several projects that I can’t show you yet, I’ve entered a few felting contests; the pieces will be unveiled in September. I’m looking into new projects to expand my horizons. I continue to felt natural toys and my little dog sculptures during the days. Since I closed the store, I’ve started cooking a lot, I believe that I could write a vegetarian cookbook soon. The girls and I will eat almost anything, but my husband won’t eat meat, pasta or bread and he insists his food be organic; this poses a meal puzzle for me nearly everyday. It takes a lot of creativity to find something that everyone will eat, I very often end up making several organic, vegetarian dishes so the family can choose.
I’m off to the “organic” market at the Old Train Station to look for my favorite summer flowers, peonies; I hope I find them today. Asparagus, cilantro, goat’s cheese, Caesar lettuce, avocados and potatoes are on my shopping list, they will be part of the ingredients for this evening’s meal-Yum:)