Daily Treat: December 26
My aunt does holiday dinners for our family, and she cooks very traditional food for them. I do not eat traditional food, so this year I brought food for Thanksgiving and Christmas. This is what I took yesterday.
Black Bean Salad
2 15-ounce cans black beans, drained and rinsed
1/2 cup finely chopped red onion
1 green bell pepper, seeded and diced
1 red or yellow bell pepper, seeded and diced
1 15-ounce can corn kernels, drained, or 1 10-ounce bag frozen corn, thawed, or 2 cups fresh corn
2 tomatoes, diced
3/4 cup chopped fresh cilantro (optional)
2 tablespoons seasoned rice vinegar
2 tablespoons apple cider or distilled vinegar
1 lemon or lime, juiced
2 garlic cloves, pressed or finely minced
2 teaspoons ground cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes or a pinch of cayenne
In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.
In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, and red pepper flakes. Pour over salad and toss gently to mix.
Note: I left out the cilantro and ended up adding more vinegar. Next time I would use a little less onion and bell pepper, and maybe a little more tomato. (I actually used three tomatoes for this, but one of them was very small.)
Taken from here, which credits it to Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.
Black Bean Salad
2 15-ounce cans black beans, drained and rinsed
1/2 cup finely chopped red onion
1 green bell pepper, seeded and diced
1 red or yellow bell pepper, seeded and diced
1 15-ounce can corn kernels, drained, or 1 10-ounce bag frozen corn, thawed, or 2 cups fresh corn
2 tomatoes, diced
3/4 cup chopped fresh cilantro (optional)
2 tablespoons seasoned rice vinegar
2 tablespoons apple cider or distilled vinegar
1 lemon or lime, juiced
2 garlic cloves, pressed or finely minced
2 teaspoons ground cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes or a pinch of cayenne
In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.
In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, and red pepper flakes. Pour over salad and toss gently to mix.
Note: I left out the cilantro and ended up adding more vinegar. Next time I would use a little less onion and bell pepper, and maybe a little more tomato. (I actually used three tomatoes for this, but one of them was very small.)
Taken from here, which credits it to Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.