Pinto Bean Salsa salad (food network), Ras Malai (C aunty)

For dinner tonight, it's brown rice, this pinto bean salsa salad, and rasmalai.

I saw them make this bean salad on the Ellie Krieger show. I also read a "More" magazine article (while I was getting a pedicure yesterday) about how Ellie manages to look so good at age 50. I love the cinematography on that show - the lighting is perfect and the fresh foods they rinse and chop are clearly the focus of the show, not Ellie Krieger. She doesn't sell her personality (unlike some OTHER shows!!). I really haven't seen other food shows where this much attention is paid to cinematography with a focus on the food! The tomatoes on her show look so wonderful and plump you almost want to touch them.

Pinto Bean Salsa Salad

Dressing:
1 small clove garlic
1 1/2 limes, juiced (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil

Salad:
1 (15-ounce) can pinto beans, drained and rinsed
1 1/3 cups fresh corn kernels (from about 2 ears)
1 orange or yellow bell pepper, seeded and diced
1/2 small red onion, finely chopped (about 1/4 cup)
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small Hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.

For dessert, we usually have fresh fruit, but tonight we're going to make Ras malai using the lowest fat ricotta cheese we can find. Here's the recipe I got, from C aunty.

Rasamalai
1 tsp. Rosewater
32 oz. Ricotta Cheese
1 Cup Sugar (we plan to use sucanat)
6 cardamoms (
powdered)
1/2 cup sugar
16 oz fat free Half and Half
1 TBS. powdered UNSALTED pistachios (the default ones are salted in most stores!)
1 pinch saffron

Mix ricotta cheese and Sugar in a rectangular baking try.
Mash it into a paste with a fork and bake it in a pre heated oven at 350* for 30 minutes.
When done(the cheese mix will leave the sides of the pan), it will set like
a thick pudding.
Remove from oven and cool.
When cool cut into 1" squares and set aside leaving the pieces in the pan.
Boil fat free half and half with the 1/2 cup sugar in a pan for 5 minutes adding cardamom.
Then pour over the cooled rasamalia pieces. Sprinkle with rose water , pistachio
and saffron. Serve chilled.

Enjoy :)