Written on June 22, 2010 at 12:51 am by

Bean and Rice with a BGspin

Filed under From Garden to Kitchen, Garden Events {4 comments}





Adding fresh cilantro and green onion to brown rice makes any meal shout Southwest.

I always say I could eat Mexican cuisine every day at anytime of the day. Summer is the one of my favorite seasons because all my southwest ingredients are available in my Midwest garden. Today I whipped up a quick Black Bean and Rice Salad for my late lunch after working in the garden.

Click on the image below for the Easy Salad Recipe.

recipe here

Black Bean and Rice Salad

 

CLICK HERE for a copy of this Mondays Chat about Seed Saving.

Article by Bren

Bren, a freelance photographer based in the Midwest. Social media #gardenchat guru who is passionate about growing, maintaining, harvesting and preserving food from a 2400 sq/ft traditional vegetable garden. Bren has various gardens through out her country property that included shade/ woodland gardens and developing herbaceous borders in full sun.
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4 Comments Post a Comment
  1. meemsnyc says:
    June 22, 2010 at 1:02 am

    That looks delicious!

    Reply
  2. Andrea Twombly says:
    June 25, 2010 at 8:34 pm

    Golly gosh, I love cilantro. We have planted it a few times in our garden and we let it go to seed so the following year it will volunteer and it could be in any of the raised beds. The one thing that I always find disappointing with cilantro, though, is how quickly it is affected by heat, and then poof! It’s gone. Enjoying your blog and following you in Twitter.

    Reply
    • Bren says:
      June 26, 2010 at 1:41 pm

      Thank you so much for leaving a comment on my blog Twitter Friend! Heading over to check out your blog right now to see what is new!

      Reply

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