Black Bean & Corn Salsa.
One of my favorite new healthy snacks is black bean and corn salsa.
It makes a wonderful “scoop” with tortilla chips.
It is also great all by itself as a salad or piled on top of a grilled chicken breast or fish.
It is light, healthy, crunchy, tangy, low-calorie, high-fiber, and absolutely DELISH too!
Here is how I make it, but you can surely tweak to your liking. It would be great with a bit of fresh cilantro, which I didn’t have on hand when I made this batch on Sunday. You could also switch it up with any other kind of bean you like or other veggies like cherry tomatoes or cucumbers.
Black Bean & Corn Salsa
- 1 15 oz. can black beans, drained and rinsed
- 1 1/2 cups frozen or canned corn*
- 1/2 red bell pepper, diced
- 3 stalks celery, diced
- 1/3 cup diced onion
- salt and pepper to taste
- Balsamic vinegar to taste (approx. 2 Tbsp)
Combine all vegetables in a bowl. Stir to combine. Sprinkle with salt and pepper to taste. Drizzle with Balsamic vinegar to taste.
Serve as a salsa for tortilla chips, as a salad, or as a topping for grilled chicken or fish.
Store well in airtight refrigerator container for several days.
*TIP: When we buy fresh corn on the cob in the summer, we always buy a full dozen, though we never eat all of that for the two of us. We cut the leftover off the cob, throw it in a Ziploc freezer bag, and toss it in the freezer for the winter months or times when fresh corn is not available. It is so much better than canned corn.
Cheers & Hugs,
Crockpot Honey Balsamic Pork Roast.
Oh my dear programmable crockpot – how do I love thee?
Let me count the ways….
All kidding aside, I do love cooking in the crockpot, and I love this new one I got that is programmable and then keeps dinner warm once its done cooking. They have come such a long way since the first one I got oh so many years ago as a newlywed. I use it at least once a week – especially in the colder weather months.
This past Sunday was a bit of a cold, lazy day, so this Honey Balsamic Pork Roast was just the ticket for dinner. That hubby of mine is going to make a pork lover out of me yet!
A tender white meat pork loin with a full flavored simple sauce that turns into a rich, easy gravy warmed up and filled our tummies – especially with a dollop of mashed potatoes and healthy serving of steamed broccoli.
Just look at that yumminess! I am beginning to think pork is the “other white meat” Hubby keeps trying to convince chicken-lover me into believing.
Here is the simple, yet hearty and flavorful recipe I slightly adapted from SixSisterStuff. Hope you’ll give it a try.
Crockpot Honey Balsamic Pork Roast
- 2-3 lb. pork loin roast
- salt and pepper
- 1/4 cup honey
- 1 cup beef broth (I made using 1 cup water and 1 beef bouillon cube)
- 1/2 cup balsamic vinegar (I realized I was out, so used Balsamic Vinaigrette Dressing – I am the queen of improvising!)
- 2 Tbsp Worcestershire sauce
- 1 tsp garlic powder
- 3 cloves garlic, minced (optional)
- 1 large sweet onion, sliced (optional)
- 2 Tbsp butter
- 1/4 cup flour
Place pork roast in crockpot and sprinkle generously with salt and pepper. Drizzle honey over top of roast. Add rest of ingredients except for the last two (butter and flour). Cook on low for 8-10 hours or high for 4-6 hours.
When ready to serve, remove roast to cutting board to rest. In a small saucepan, melt butter, then whisk in flour to create a roux. When thickened, pour juice from crockpot into roux, and stir to incorporate and thicken into gravy. Slice roast and serve with gravy.
Cheers & Hugs,
Oh Friends… you know how much I love chicken and discovering new and different ways to prepare it.
Well this week I discovered another Winner Winner Chicken Dinner!
It’s simple, it’s fast, it’s healthy, and it’s YUMMY!
I have seen and heard about grilling peaches, and I was intrigued.
Having some ripe peaches in the fridge that weren’t getting eaten, now was the time to try it!
It was so easy, and they were DELISH!
If you are looking for another light and simple, but full-flavored summer chicken dinner, look no further!
And remember, like I always say, if you don’t like a particular ingredient, switch it up! Substitute goat cheese or feta or even shredded cheddar for the blue cheese if you are not a blue cheese fan (but BOO to you because it is DIVINE!). Change up the greens to ones you prefer. I used Spring Mix, but it would be awesome with Spinach or Arugula or Kale too!
Make dinner a celebration.
Create art on a plate.
You won’t be sorry about this one!
Balsamic Grilled Peaches & Chicken Salad
- 4 chicken breast halves
- 4-6 cups Spring Mix Salad Greens
- 2 large sweet Vidalia onions, sliced into 1/2 thick slices
- 4-6 ripe peaches – cut in half and pitted
- 1/2 cup crumbled blue cheese
- 1 Bottle Balsamic Vinaigrette Dressing (I used Ken’s Light version)
- Olive Oil
- Balsamic Vinegar
- Salt & Pepper to taste
- Marinade chicken breasts in 1/2 bottle balsamic vinagrette for at least 4 hours.
- Grill chicken when ready to serve.
- Place Onion Slices in a grill basket (or foil). Sprinkle with olive oil, salt and pepper. Grill until translucent and char-grilled. Place on one side of grill while chicken is grilling on the other side. These two take about the same amount of time – approximately 20 minutes.
- Once chicken is done, remove from grill, and set aside.
- Sprinkle peach halves with olive oil, salt, and balsamic vinegar. Place cut side done on grill, and grill for about 5-7 minutes until soft and char-grilled. When done, remove from grill and slice peach halves into three or four pieces.
- To plate, place a cup of greens on plate, top with grilled onions, peach slices and crumbled blue cheese. Add chicken to side or slice and mix in with chicken.
Cheers & Hugs,