Mexican Black Bean Salad

Hi Everyone,

What a beautiful day today.  It was sunny and in the mid 60’s.  My friend Andrea and I took a walk to the Farmers Market on our lunch.  There is something so peaceful about the Farmers Market.  There was music playing, free samples of fresh fruit and the vendors seemed like they were all in good moods.  I bought fresh tomatoes, basil, oranges, Bok choy, and freshly squeezed, no sugar added apple cider that tasted like I was eating an apple!   I  just love this time of year, it makes me want to fire up the grill and cook some fresh vegetables.

Today I have a colorful vegetable recipe for you, but not any of the goodies that I bought at the Farmers Market.  It was what do I have in my pantry and fend for yourself night.  So I grabbed a little of this and a little of that and came up with a wonderful Mexican Black Bean Salad.

I was craving black beans and tacos, but I thought I would take it up a notch and make it into a salad with plenty of left overs for lunch.  I made some yummy tasting tacos with it.  I used corn tortillas, and let me tell you the best way to have them is to take them and place them directly onto your gas burner.  Andrea told me about that and the flavors of the tortillas were the best I ever had.  I will forever eat corn tortillas that way.  They take about 20 – 30 seconds per side.  They get puffy and a little toasted.  You simply must try it that way, but stay with them, you don’t want a fire to start.  I used my tongs to flip them.

I made the salad using black beans, roasted corn, Edamame/soy beans, bell pepper onions and a jalapeno.  The flavors of this bean salad was wonderful.   Little spicy, but not too to.  I made this since it was fend for yourself night and I know no one in my family would care for this dish, but then Hubby saw it.  He wanted some tacos too.  I was shocked that he liked the black bean salad.  He said it would be good in his chili that he puts on his hot dogs.  Now thats amazing!  I think he must be coming around to my side.  Buahahaha!!

I have to admit, I love fend for yourself night, it’s my favorite dinner night of the week.  It’s so fun to create dishes that you love and not have to worry about others.  Do you ever have fend for yourself night?

Mexican Black Bean Salad

 

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Prep time

5 mins

Cook time

12 mins

Total time

17 mins

 

Serves: 5 cups

Ingredients

• ½ tsp. olive oil
• 1 clove garlic, minced
• ¼ cup onion, diced
• ½ cup bell pepper, sweet
• 2 Tbsp. jalapeno, diced
• ½ cup corn, frozen
• ½ cup Edamame/soy beans, frozen
• 1¾ cup black beans, canned, rinsed and drained
• 1 10oz can RoTel Diced tomatoes & Green Chilies
• ¼ tsp chili powder
• ¼ tsp. cumin
• Optional topping : Cilantro

Instructions

1. In a skillet add olive oil, garlic and onion. Saute for about 2 minutes.
2. Add the remaining ingredients, and cook until all warmed and juice from tomatoes is evaporated. About 7 - 10 minutes.

Notes

Calorie per cup: 141, Fat: 1.6, Cholesterol: 0, Sodium: 617, Potassium: 44, Carbs: 23, Fiber: 6.7, Sugar: 3.9, Protein: 7.7

Nutrition Information

Serving size: 1 cup each

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Since this was such a low calorie dinner, I decided dessert would be nice too.  Remember the coconut angel food cupcakes I made?  I turned them into a little dessert for myself.

Now doesn’t that look tasty?  I think I am going to make angel food cake cupcakes every week.  There a perfect low calorie, low fat dessert and I just love them!!

Well my friends the sun is shining and I just feel great this week.  I decided that I need to try harder on my diet and exercising and so far, well it’s only Tuesday, I have been doing great!!  I am working out harder and eating better.  I am hoping to see a drop on the scale, but we shall see.  Bikini season is coming and that is just plain scary!!!  Eck!!!

I hope you have a great day!!  I’m so happy, only two more work days to go and I have a long 4 day weekend.  Woohoo!!  A little advice, if the sun is shining, get out there and enjoy it!!!