Friday, January 3, 2014

Feed Your Beauty: Black Bean, Pomegranate and Avocado Salsa

Our mouths began to water the second we read the title of this recipe! This colorful combo mixes some of our favorite flavors into an absolutely skinful (and low calorie) salsa! It would be a crime if we didn’t share this recipe for Black Bean, Pomegranate and Avocado Salsa with you! Both black beans and pomegranates are super high in antioxidants which, as you know, do wonders for your skin, such as helping with issues like age spots, hyperpigmentation, acne flare-ups, and acne scars. But wait… there’s more… avocados are not only a delicious and filling treat for the tongue, they are great for skin complexion! They are full of vitamins which help to hydrate dry, red, itchy, and irritated skin.  So go ahead and dig into this skinful snack! We’ll join you!

black bean pomegranate avocado salsa recipe


1 15 oz can black beans, rinsed and drained
2 cups pomegranate arils
1 small jalapeño, minced, seeds removed
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1 large avocado, diced
2 tablespoons fresh lime juice
Salt and freshly ground black pepper, to taste
Tortilla chips, for serving



In a medium bowl, combine black beans, pomegranate arils, jalapeño, onion, cilantro, avocado, lime juice, salt, and pepper. Gently stir. Serve with tortilla chips.


Note-This salsa is best the day is made.


Source: Two Peas and Their Pod

Wednesday, June 5, 2013

Feed Your Beauty: Vegan Black Bean Tacos

For all the vegan beauties out there (or for those of us who just like delicious food, vegan or otherwise) you must check out this delicious recipe for Vegan Black Bean Tacos!  The reason we love this particular recipe is because it uses Black Beans as a protein which will fill you up AND make your skin look great!  Black beans are rich in anti-oxidants which help to retain the skin’s moisture and suppleness therefore leaving your complexion radiant! In fact, both Japanese and South Korean cosmetics companies have develop skin care products using black bean extract!


So go ahead and serve these tacos at your next summer soiree and you will have some satisfied, and glowing, guests!


black bean vegan taco avocado

(Makes Tacos for 4)


For the Beans:
2 carrots, small diced
1 large onion, small diced
3 cloves garlic, zested
1 lb black beans, pre-soaked
Corn tortillas (See tortilla recipe here)



Soak the black beans overnight, then drain and discard the soaking liquid. You can also quick soak them by placing them in a large pot, covering them with cold water, and bringing the water up to a boil. Then strain and discard the liquid.
In another pasta pot, sweat the carrots and onions in olive oil until softened. Add the zested garlic and cook for a minute more. Then add the black beans and cover with water. Make sure theres about 1-2 inches of water above the beans and simmer until beans are cooked through, about 2 hours.
Once the beans are cooked, season with salt and pepper and allow to cool.
Warm the tortillas and fill with beans and below ingredients.



For the Tomato Salad:
Mix the ingredients together and let sit for about 15 minutes before serving.


1 pint cherry tomatoes, diced
1 clove garlic, zested
2 tbsp olive oil
2 tsp red wine vinegar
Salt and pepper


For the Peppers:
Mix the ingredients together and let sit for about 15 minutes before serving.


3 large bell peppers
Olive oil
Salt and pepper


For the Cilantro Salsa:
Mix the ingredients together and let sit for about 15 minutes before serving.


1 tbsp cilantro, chiffonnade
½ jalapeno pepper, thinly sliced
½ shallot, minced
2 tbsp olive oil
1 lime, zested and juiced
Salt and pepper


Source: The Bite Sized Blog