Saturday, April 21, 2007

To balance things out

Since I posted a very yummy, but very caloric recipe yesterday I decided that I need to balance things out a bit (just so y'all know, I don't normally cook high fat foods - in fact, I try to cook low fat and healthy, on a normal basis - but you gotta live every once and a while right?). Here is a recipe from the McDougall cookbook. It is a Black Bean and Corn Salad that I make on a regular basis. In fact, when I go to potluck's and the like I take this dish. It's usually a BIG hit. And, even those that don't like 'healthy' foods love it.

Black Bean and Corn Salad
2 - 15oz cans of Black Beans rinsed and drained
2 - cups of frozen corn kernels thawed (sometimes I used cans of corn rinsed)
1 - red or green bell pepper chopped
1 - 4oz. can green chilies
1 - pint of cherry tomatoes cut in half
3-4 scallions chopped
1/4 cup of fresh cilantro

Savory Salad Dressing
1 teaspoon - Dijon Mustard
1/4 cup - red wine vinegar
1/4 cup - H2O
1/4 cup - Soy Sauce (or soy amino alternative)
Several dashes of Tabasco sauce

Please take note though that this recipe yields a very large quantity. Of course it will keep in the refrigerator for a few days, but I find it's way too much for one person. So, cut the recipe in half if you are unsure about it just to test it out.

(Again, these are not my pics - but the dish looks VERY close to these)

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