Okay, it's been a long time, and because I have an important recital tomorrow, I am taking the day off. However, that does not mean that I have to not blog! So, today I am reaching back into the photo vault to display some tasty creations. But before I to that, I want to post this recipe. I promised Sara that I would post this. I hope you are having a safe and fun trip!!!!
I made this without the tomatoes and substituted a small can of salsa and it made an excellent chunky dip. I have to give credit to Faith from the McDougall forum for this find. I don't have a photo, but I am sure that I will make it again!
Aztec Salad
(Makes about 8 cups)
This delicious salad is also a visual feast. It may be made in advance and keeps well for several days. The cilantro may be omitted if you prefer.
2 15-ounce cans black beans, drained and rinsed
1/2 cup finely chopped red onion
1 green bell pepper, seeded and diced
1 red or yellow bell pepper, seeded and diced
1 15-ounce can corn kernels, drained, or 1 10-ounce bag frozen corn, thawed, or 2 cups fresh corn
2 tomatoes, diced
3/4 cup chopped fresh cilantro (optional)
2 tablespoons seasoned rice vinegar
2 tablespoons apple cider or distilled vinegar
1 lemon or lime, juiced
2 garlic cloves, pressed or finely minced
2 teaspoons ground cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes or a pinch of cayenne
In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.
In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, and red pepper flakes. Pour over salad and toss gently to mix.
Per 1/2-cup serving: 70 calories; 4 g protein; 14 g carbohydrate; 0.7 g fat; 4 g fiber; 235 mg sodium; calories from protein: 20%; calories from carbohydrates: 71%; calories from fats: 9%
Recipe from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.
(Makes about 8 cups)
This delicious salad is also a visual feast. It may be made in advance and keeps well for several days. The cilantro may be omitted if you prefer.
2 15-ounce cans black beans, drained and rinsed
1/2 cup finely chopped red onion
1 green bell pepper, seeded and diced
1 red or yellow bell pepper, seeded and diced
1 15-ounce can corn kernels, drained, or 1 10-ounce bag frozen corn, thawed, or 2 cups fresh corn
2 tomatoes, diced
3/4 cup chopped fresh cilantro (optional)
2 tablespoons seasoned rice vinegar
2 tablespoons apple cider or distilled vinegar
1 lemon or lime, juiced
2 garlic cloves, pressed or finely minced
2 teaspoons ground cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes or a pinch of cayenne
In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.
In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, and red pepper flakes. Pour over salad and toss gently to mix.
Per 1/2-cup serving: 70 calories; 4 g protein; 14 g carbohydrate; 0.7 g fat; 4 g fiber; 235 mg sodium; calories from protein: 20%; calories from carbohydrates: 71%; calories from fats: 9%
Recipe from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.
Now on to the food porn!
Chipotle Cornbread Bake with Black Beans and Squash
Vegan Cinnamon Swirl Hot Cakes and Fruit Salad
Italian Style Baked Seitan with Rice Penne Pasta and Chunky Red Sauce
Roasted Veggies (Carrots, Cauliflower, Turnips, Brussel Sprouts) with French Mustard Sauce and Vegan Potatoes Au Graten
3 comments:
The Aztec Salad looks A-MAAH-ZING!!! Can't wait to move into the new apartment so I can make it....
There is the cornbread happiness. YUM
Your post makes me hungry.
Oetker Whip It
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