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Monthly Archives: May 2012

Thrive Black Bean Salsa

I want to share an amazing recipe from Chef Todd Leonard.  This looked so colorful and tasty to me, I decided to try it right away.  Kachow!
SO delicious!!  I soon gave up on the chips and started eating it with a spoon.

Of course the only way to improve on “delicious” is with “nutritious”.  Do I even have to spell it out?  Black beans (one of those miracle foods), peppers, tomatoes, corn, lime……Who knew it could be SO enjoyable to fight cancer and build immunity?!  This dish is an arsenal of nutrients, fiber, and antioxidants.

Are you starting to comprehend the possibilities of Thrive foods?  They are as versatile and nutritious as fresh!  Just wait until you taste this!

Quick Tip: How to cook black beans


  • YIELD: Approx. 6 cups
  • PREP: 15 mins

Chef Todd Leonard’s absolutely delicious version of Black Bean Salsa. Colorful, VERY refreshing, and so good for you! Use as a dip, topping for chicken or fish, or as a side salad.


  • 1/4 cup Thrive green chili peppers
  • 1/4 cup Thrive green peppers
  • 1 cup Thrive red bell peppers
  • 1/4 cup Thrive chopped onions
  • 1/2 cup Thrive sweet corn
  • 2 cups Thrive black beans cooked
  • 2 tablespoons jalapeno peppers seeded and minced
  • 1/4 cup cilantro chopped
  • 1 teaspoon cumin
  • 1 cup V8 vegetable juice
  • 1 1/2 limes juiced
  • 1/2 teaspoon salt
  • 1 teaspoon seasoning salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons rice wine vinegar
  • 1 cup Thrive tomato dices
  • salt and pepper to taste


  1. Place the dry chilies, red and green peppers, onions, and corn in a bowl and pour just enough warm water over them to barely cover them.
  2. Let sit for 5 minutes, stirring twice during process. Drain extra water and add back into salsa if not more than 1/2 cup.
  3. Mix all ingredients together and add the tomato dices last, folding in lightly to reconstitute.
  4. Let salsa sit for a couple of hours before serving.
  • COURSE: Side Dish



Quick Tip: How to Cook Black Beans

Buying black beans in the dry form saves a LOT of money and allows for greater storage life.  The cooking process is simple, and while it does take time, it does not require much hands-on involvement.  Cooked beans store in the fridge for up to a week, or in the freezer for several months.

Freshly prepared beans taste wonderful and have one other little side benefit:  You won’t have to drain off that revolting syrupy liquid that comes in the pre-cooked, canned beans.  A definite plus!



  • PREP: 8 hrs 0 min
  • COOK: 60+ mins
  • READY IN: 9 hrs 0 min

Instructions on how to prepare dried black beans


  • 2 cups dried black beans
  • water


  1. Measure beans into a strainer and pick out any dirt or foreign matter. Rinse well.
  2. Place beans in a bowl and cover with at least twice as much water as beans. Cover and soak for 8-10 hours (overnight is good).
  3. After soaking, drain and rinse. Place in a large saucepan and cover with water (about two inches above beans).
  4. Bring to a boil, reduce heat, and simmer for about 4 hours (Cook time will vary according to the age of the beans and how they’ve been stored — some will be done sooner, and some will need to cook longer).  Check the liquid occasionally to make sure it doesn’t boil off. Beans should always be covered.  Test for tenderness after an hour. Continue to cook until tender.
  5. Drain. Use in your favorite recipes.
  • COURSE: Side Dish


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Gardening For Beginners: Five Easy Steps

From my garden

An afternoon’s harvest from my garden

It’s time to plant a garden!  Well, in my area anyway! (Click here for USDA’s interactive map of plant hardiness zones).  This post has one purpose only — to convince you to get out there and go for it!   To that end, I’ve compiled a step-by-step beginner guide to a successful vegetable garden.  So, get out your Continue reading


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