I’m craving beans. Perhaps I’m needing some protein? Perhaps its because my plumbing is a little, ahem, sloooooooow after all of our travels? Whatever the reason, I’m ALL ABOUT beans!
The other day, I picked up Kathy Freston’s new book Lean: A Revolutionary and simple 30-day plan for healthy, lasting weight loss. Boy, oh boy, am I glad that I did! What a GREAT read to begin the summer!
As you may already know, Kathy Freston promotes a vegan lifestyle, so as an aspiring vegan (I’m about 85%!), I was looking especially forward to reading The Lean.
She says that this program is “all about easy and gradually moving toward something.” She believes that tiny little things start a momentum and that small steps start the pathway for healthy living. I couldn’t agree more!
I was super excited to see her recipe for black bean salsa salad. YUMMY….& the perfect recipe to help my…issues (Silver Lining)! On another fun note, this recipe dates back to the 1950s and was created by a famous chef at one of my favorite spots, Neiman Marcus.
The Lean Black Bean Salsa Salad
Serves 6
Ingredients:
- 2 (16 oz.) cans black beans, drained but not rinsed
- 1 (14 oz.) can fire-roasted diced tomatoes with green chiles (or similar), drained but not rinsed
- 1 (8 oz.) can of small white shoe peg corn
- 1/2 cup broccoli floret, chopped into small florets
- 1/2 bunch green onions, diced small
- 1/2 English cucumber, seeded and diced
- 2 stalks celery, chopped int 1/4-inch dice
- 1 red bell pepper, diced small
- 1 yellow bell pepper, diced small
- 1 green pepper, diced small
- 1 bunch fresh cilantro leaves, chopped
- 1 tablespoon olive oil
- 1 lime, squeezed
- 1/2 cup wine vinegar
- 1 clove garlic, minced or pressed
- 1 teaspoon cumin powder
- Salt and pepper to taste
- 1 avocado, diced small
- Salad greens
I know, I know. It’s a lot more ingredients than I usually use (or can handle!) but I promise that it’s worth it!!
Instructions:
- Combine the beans, vegetables, and cilantro in a large bowl.
- In a separate small bowl, whisk together the oil, lime juice, vinegar, garlic, cumin, and salt and pepper.
- Pour the dressing on top of the bean mixture and toss to coat.
- Cover and chill for an hour or overnight to allow the flavors to develop (or eat it right away, the way I did!).
- Dice the avocado and combine immediately before serving. Plate on top of salad greens.
This weekend, I’m planning on eating it in a salad, on tacos, and in a burrito…Yippeee!
I hope that you enjoy it as much as I do (Silver Lining)!
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