Monday, July 14, 2008

A recipe for you!

I'm a fan of beans, so I decided to make a bean salad tonight. Southwestern/latin style, and I thought I'd share the recipe here. :)

Southwestern Bean Salad

1 can kidney beans
1 can black beans
1 can cannellini beans
1 small red bell pepper (pretty small)
1 small orange bell pepper
About 8 oz of roasted fresh corn (you can find this frozen at Trader Joe's, or just use regular corn)
1 red onion

About 1.5 - 2 cups picked cilantro
2 cloves smashed garlic
1/2 jalapeno pepper, seeds and veins removed
Juice of 1 lime
3 tbsp olive oil (probably could have been fine with 2 tbsp
1 tsp cumin
1/4 tsp Whole Foods chipotle spice mix - cumin, spices, pepper, etc
1/4 tsp black pepper
3 packets Splenda - maybe around 1 tsp?
1 tsp kosher salt

Dice the red onion finely, along with the bell peppers. Mix the beans, corn, peppers and onions. Tomatoes would also be good. The dressing is super easy - Put all of the ingredients into the Magic Bullet or blender and pulse until liquified. Toss together, and let marinate. The longer it sits, the better.

I also calculated the nutrition stats for it, since that's what I'm all about. It's not the most protein-heavy food for us RNYers, but a great side, or it would be wonderful with added cooked meat - rotisserrie chicken, beef, shrimp, etc. It makes a ton of salad, mine was about 51 ounces. And about 2 ounces of the salad has:
Calories: 52
Fat: 2
Carbs: 8 (2 fiber)
Protein: 2

1 comment:

Xtine said...

Naturally, I see this AFTER I get back from the grocery store.