Thai-Style Black Bean Salad
Healthy Cooking
June/July 2009 issue
Page:42
A splash of lime juice brightens and binds all the flavors in this salad that's chock-full of good-for-you ingredients and fresh herbs. The perfect potluck dish for summer outings! Jennifer especially likes to use roasted or grilled fresh corn. Jennifer Wickes — Pine Beach, NJ
SERVINGS: 4
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 15 min. + chilling
Ingredients:
1 cup frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 small onion, chopped
1 celery rib, thinly sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon lime juice
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1/2 teaspoon salt
Directions:
Cook corn according to package directions. Transfer to a small bowl; add the beans, onion, celery, red pepper, cilantro and jalapeno.
In a small bowl, whisk the oil, vinegar, lime juice, garlic, ginger and salt. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.
Nutrition Facts
One serving:3/4 cup
Calories: 198,Fat:7 g,Saturated Fat:1 g,Cholesterol:
Diabetic Exchange:
1-1/2 starch, 1 vegetable, 1 fat.
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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