After whipping this recipe up, you’ll want a mouthful as well. In our household, we like to keep our dishes simple, easy to make, and of course keep it healthy. This salad was something I just came up with while looking through my refridgerator. I wanted a salad that had protein, was flavorful, and could be used as a delicious side to any meal or even by itself. The ingredients are easy to come by and I’ll guess that you have a majority of them already in your kitchen. Many of the ingredients can be replaced with similar ones for your preference and convenience. Try using parsley instead of cilantro, or perhaps use a blend of fresh herbs. Mix in fresh or sun-dried tomatoes to intensify the flavor of this salad. You can even make this a non-vegetarian dish but adding grilled chicken or roasted fish. There are so many ways to personalize this salad! Try this recipe out for tonight’s dinner or bring as a side to your next party.
- 1 yellow bell pepper; chopped
- 1 cup roasted corn; (I use the frozen bags from Trader Joes)
- 1/2 can (8oz) of black beans; drained and rinsed
- 1/2 large cucumber; peeled and chopped
- 1/4 red onion; chopped finely
- 1/4 cup feta cheese; crumbled
- 10 kalamata olives; chopped
- 1/2 lemon; juiced and zested
- handful of cilantro; chopped
- 1/8 cup raw apple cider vinegar
- 2 TBS olive oil
- 1 TBS Annies Organic Goddess Dressing (can be omited, but is a great addition!)
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 1/8 tsp sea salt
As far as directions, just combine everything. I told you it was simple.
This past weekend my aunt whipped together this incredible dinner that had me going back for seconds. It was simple, easy, and delicious. The plan was to originally have fish tacos, but after cooking the fish we decided to toss it out. I don’t think it was the freshest batch at the store. So instead of fish, she grilled up zucchini, sauteed some onions, and sliced up avocado and tomatoes. The tortillas were an artisan brand that were handmade by a lady from the store. You can taste the difference, it was so much better. I topped my tacos off with some salsa and tapatio to give it a spicy kick. Along side was the famous black bean and corn salad. You would think it’s just a plain jane side salad, but it actually had a ton of flavor and the lime dressing with cayenne and garlic gave it a freshness with a kick.
Black Bean and Corn Salad
- 2/3 cup fresh lime juice
- 1 cup olive oil
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1/4 teaspoon ground cayenne pepper
- 4 (15 ounce) cans black beans, rinsed and drained
- hot sauce (add to your liking)
- 3 cups frozen corn kernels
- 2 avocados- peeled, pitted and diced
- 2 red bell peppers, chopped
- 4 tomatoes, chopped
- 1 cup fresh cilantro, chopped (optional)
- 2 mangoes, chopped
- 1/2 red onion, chopped
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl combine beans, corn, avocado, bell pepper, tomatoes, red onions, mangoes, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetable and beans with dressing, and serve.
*I got this recipe from my aunt who found it on the internet, so this is not my own creation. Also, the recipe yields a very large portion. I would half or even quarter the recipe if you are making this for one-two people.
Well that was a mouthful. I’ve been hooked on this pudding the past month and have been playing around with ingredients to completely change the flavor of the pudding. I’ve tried espresso, chocolate cherry, and salted pecan. The basic recipe is very simple and it just takes a little bit of creativity to come up with new flavors. I’ve also been rearranging the sweeter ingredients so that I can have it anytime of the day without feeling a little guilty. If you crave some rich chocolate dessert near the end of the night, try omitting the chocolate chips and add more protein powder and cocoa.
- 1 cup soy/almond/coconut milk
- 16oz. firm tofu (drained)
- 2 scoops chocolate protein powder (I use Rainbow Light)
- 1 teaspoon cocoa powder
- 1/4 teaspoon cinnamon
- 2 stevia packets
- 1/4 cup roasted peanuts
- 1/4 cup dark chocolate chips (melted)
- 1/8 teaspoon sea salt
Simply combine all of the ingredients (except the peanuts) in a food processor. Fold in the peanuts after the mixture has been thoroughly combined. Pour into a mug, mason jar or any type of ceramic bowl and refrigerate. You can eat the pudding right away but I recommend waiting at least a few hours for the pudding to thicken up. It’s best eaten the next day!