As an aid to help bolster the counter revolution, I have enlisted my wife Chana to help find the best low calorie healthy recipes. She happens to be an amazing cook and will be patrolling the web and cook books to try out the best tasting and healthiest recipes. Only the ones that we decide are the best based on taste, ease, and nutritional value will make the cut. We will include the nutrition facts to the best of our ability. The recipes will be permanently logged on this page at the top right of the blog. Let us know what you think of the recipes or suggest some of your own!
Today’s installment: Southwestern Black Bean Salad
This is a wonderful side dish that is easy to make, very fresh tasting, and goes well with many types of food. It’s a colorful, high fiber, high protein salad that makes a great side dish, appetizer served with chips, or lunch served with fresh tortillas. It would be perfect for a summer barbecue or any outdoor meal. It can also stay in the fridge for a few days without the typical leftover deterioration in taste.
Servings: 12 • Size: 1/2 cup • Calories: 106 • Fat: 6.0 g • Protein: 3.2 g • Carb: 13.0 g • Fiber: 3.6 g Sugar: 1.2 g • Sodium: 137.8 mg
- 1 15.5 oz can black beans, rinsed and drained
- 9 oz frozen corn, thawed
- 1 tomato, chopped
- 1 small hass avocado, diced
- 1/4 cup red onion, chopped
- 1 scallion, chopped
- 1 lime, juice of
- 3 tbsp extra virgin olive oil
- 1 tbsp cilantro
- salt and fresh pepper
Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.