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,
Easy Skinny Zucchini Pasta Caprese.
I bought a few zucchini recently itching to use my Spiralizer again, and I created this super easy, wicked fast, uber healthy, gloriously delicious lunch that came together in 10 minutes. Seriously!
I spiralized two small/medium zucchini to create the “pasta” and tossed them in a skilled with some minced garlic and a dash of red pepper flakes sizzling in olive oil. After just a few minutes. I tossed in some chopped fresh basil, chopped campari tomatoes, and some grated Parmesan cheese.
After I poured it from the skillet to my bowl, I sprinkled it with some fresh black pepper and flaked sea salt. That’s it!
And it was absolutely amazing! You will seriously question if you are eating fresh pasta! I can’t wait to make it again and again this summer when I am able to pick the fresh produce right from my yard.
Here’s the simple recipe I came up with:
Easy Skinny Zucchini Pasta Caprese
- 2 small/medium zucchini, spriral sliced
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- Dash red pepper flakes
- 3-4 Campari tomatoes, chopped
- 1/3 cup chopped fresh basil
- 1/3 cup freshly grated Parmesan cheese
- Salt & Pepper to taste
Heat olive oil in stir fry skillet. Add minced garlic and red pepper flakes. After about a minute when oil begins to sizzle around garlic, add zucchini. Cook for 3-4 minutes, tossing every minute or so. Add chopped tomatoes, basil, and Parmesan. Cook and toss for about 2 more minutes.
Pour into bowl or on plate. Sprinkle with salt and pepper to taste. Serve immediately.
Cheers & Hugs,
I love legumes!
Unfortunately – the two guys I live with – do not…
So when I had some girls over last week, it was my chance to make this black bean and edamame salad as a nice accompaniment to our chicken fajitas.
This is one of those things I will sometimes make for myself as a high protein, high fiber, nutrient rich lunch to have on hand for a few days. It holds up nicely, and the fresh cilantro really kicks it up!
You can really play with this recipe and use whatever you have or whatever you like. Mix up the beans. Marinade with YOUR favorite vinaigrette. Add YOUR favorite veggies. I daresay it is a smidge different every time I make it according to my mood or what I have on hand.
If you are a legume lover like me, I hope you will give it a try. And… share your ideas and combos too!
Black Bean & Edamame Salad
2 cans black beans, drained and rinsed
1 cup edamame beans
2 cloves garlic, finely minced
1/4 cup sliced green onions
1/4 cup finely chopped celery
1 cup chopped red, orange, and/or yellow pepper
1/4 cup fresh cilantro, finely chopped
1 Tbsp Olive Oil
3 Tbsp Red Wine Vinegar
1/2 lime, juiced
Salt & Pepper to taste
Combine all ingredients in a large bowl, mix and refrigerate for a few hours to marinade. Serve cold.
Cheers & Hugs
O. M. G. I am becoming obsessed with roasting vegetables! And this one is another winner!
Cabbage has NEVER tasted better! Nor has it ever been easier!
I’ve seen a variety of versions of this recipe floating around, but when I saw this simple version with roasted garlic that you smear on top of the cabbage slices after roasting, I had to try. And it so delivered!
How can something so stinking simple end up tasting so luscious? It is truly magical… and so wonderful to eat food in its purist state with just a little olive oil, salt, pepper and garlic that tastes like this.
You can use green or purple cabbage. Slice it, drizzle it generously with pure olive oil, and sprinkle it generously with coarse sea salt and fresh cracked black pepper. Add a few cloves of peeled garlic drizzled with olive oil to roast along side. Throw it in a 425 degree F oven for about 30 minutes, and get ready to rumble!
This is a great accompaniment to most any meal. SO DELISH! I’ll bet this would make a cabbage loving fan out of ANYone!
Try it TODAY!
Roasted Cabbage with Garlic
1 head cabbage
6 large cloves garlic
Salt and Pepper
Preheat oven to 425 degrees F.
Carefully slice cabbage into 6 thick slices, and lay on a shallow baking stone or baking dish.
Drizzle both sides of each slice with olive oil.
Generously sprinkle coarsely ground sea salt and freshly ground cracked pepper on top of each slice.
Peel garlic cloves and add to dish. Drizzle with olive oil.
Roast for approximately 30 minutes.
When done, smash garlic cloves and spread one on top of each cabbage slice.
Can’t wait to hear if you try it and like it!
Cheers & Hugs,