Black Bean, Avocado, and Tomato Salad - When It's Too Hot To Cook

It's mid July and we've been experiencing a two week HEAT wave. As a result, I have not felt much like cooking so I've been on the lookout for interesting summer salad recipes. 

I didn't have to look very far. 

Carol at Comfort Spring Blog posted a delicious beautiful looking salad this week that is made with black beans, avocado, cucumber, cherry tomatoes, red onion, corn and more. I love this combination of ingredients, and I really enjoy reading Carol's blog. It's not the first time I've found a really good recipe on her blog. I decided to try it.

Is There Lead in Your Spices? What You Need to Know and How to Avoid It"

Is there lead in your spices? Most store bought spices contain levels of lead which is very scary.

Last week I posted a photo of my cinnamon container in my jasmine rice and almond post. One of my readers pointed out that the brand I posted has been recalled for unsafe quantities of lead. I was shocked and decided to do some research. It is frightful how many other brands of spices test very high for lead as well. I hope this post is helpful. 

Jeera Aloo: A Taste Of India

Are you a fan of exploring recipes from different cultures? I know I am! One of my go-to sources for Indian cuisine recipes is the blog Simple Gluten Free Kitchen.  The talented Balvinder offers a delightful array of all kinds of recipes, many of which are inspired by her Indian heritage. Of course all of her recipes also meet gluten-free standards.

Recently, I came across an interesting recipe for Jeera Aloo (cumin potatoes) on her blog. We love potatoes and enjoy Indian spices, so I  had to give this tempting recipe a try!

Eggplant and Bean Chili :An Easy Solution for Chilly Weather

Warm up this winter with my creamy eggplant and bean chili recipe which is perfect for chilly days. It's a hearty stick to the rib dish that won't disappoint. 

                        

This is a wonderful chili to make especially during eggplant season when eggplants are plentiful. It is a delicious combination of black beans, kidney beans, tomatoes, and eggplant cooked in a medley of rich aromatic herbs and spices with just the right kick of heat.

It makes a hearty meatless meal cooked in one pot that is filling, healthy, and satisfying. (It can be served topped with grated cheese, plain Greek yogurt or sour cream) which I no longer eat - or eat it as a dip with gluten free tortilla chips or cut up vegetables. 

Did I forget to mention it is also easy to make and absolutely "delish!"

Personally, I love black beans! I don't know why, but I could eat them everyday. Luckily for me there are so many interesting recipes that can be made with black beans.

Are they healthy? You bet! Not only do they have a good amount of vitamins and minerals, they are also very high in immune building antioxidants and good quality fiber. If you are looking to boost the nutritional value of your meals,  check out my July 2010-blog entry Powerful Reasons to Eat Black Beans 

If you are serving this chili at a get together, put the cooked chili in a crock pot on low to keep it warm, and let guests help themselves.

Ingredients for the eggplant chili recipe:
4 cups of eggplant, peeled, seeded and cubed
1 large can of organic diced tomatoes ( or 4 cups tomatoes, peeled and chopped)
2-4 cloves of fresh garlic, diced
1 large onion, diced
2 cups fresh salsa (mixture of chopped tomatoes, green pepper, onion, cilantro, hot pepper all diced small)
1 can black beans, drained ( or make your own)
1 can kidney beans, drained ( or make your own)
1 hot pepper, seeded and chopped fine( optional)
2 tsp of ground cumin
1/4 tsp ground dry ginger ( not fresh ginger)
salt and freshly group pepper to taste
Garnish: 1/4 cup fresh cilantro, chopped

* fresh salsa is sold in many supermarkets. It is finely cut up tomatoes, sweet peppers, hot peppers, and onions. 

Directions:
Steam cubed eggplant until slightly soft and set aside.
In a dutch oven type pan, slowly saute garlic and onions in 1/4 cup of vegetable broth. Add the  slightly steamed eggplant and cook for about two minutes, stirring frequently. Add diced tomatoes, black beans, kidney beans, hot pepper (if desired), cumin, cinnamon, ground ginger, and fresh salsa. Cook on low covered  for about 20 minutes until flavors mingle. Serve hot with gluten free corn muffins 

MY NOTES: (updated in 2026)

This is a healthy whole foods vegan recipe. It does not contain added oil making it oil-free. Did you ever wonder why so many cardiologists and doctors are now calling any kind of 'Oil" including olive oil a processed very high calorie food? 

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