This is a really good summer salad!!! Will add the tweeking at the end.
(Lorraine, this would be a perfect 'take to work' lunch - know you're always looking for ideas!)
Black Bean Fiesta Salad
from Simply the Best (W.W.book)
3 T. Lemon juice
2 T. e-v olive oil
1 clove garlic, minced
1/2 tsp. grd. cumin
1/2 tsp. freshly grd. black pepper
19-oz. can black beans, rinsed & drained
1 cup fresh or thawed frozen corn kernals
2 stalks celery, diced
1 gr. bell pepper, diced
1 red bell pepper, diced
1/2 red onion, finely chopped
3/4 cup (3 oz.) reduced-fat Monterey Jack cheese
In a large bowl, combine the lemon juice, oil, garlic, cumin and black pepper.
Add the beans, corn, celery, bell peppers and onion; toss to coat.
Serve, topped with cheese.
After I had the dressing ingredients in, it needed something more, so I added (to taste) dried basil, parsley & oregano (since it's so good, next time I'll add fresh!) and 2 tsp. balsamic vinegar. Made all the difference.
Also, I had corn to grill - so omitted adding the corn and instead grilled, cut the corn off the cobs and added (hot) to the salad. The warm, grilled corn just added a great flavor!
The salad serves 8 and is 3 points.
This one will be made a lot this summer. Served it with a grilled sirloin - marinated in (I used half since I just had a small steak - could have used a third )
1 1/2 T. prepard mustard
3 T. each: red wine, low-sodium soy, lemon juice, worcestershire
Yum!!
the meat/marinade worked out to 5 points.
with a slice of sourdough bread, it worked out to 12 points and we were pleanty satisfied.
(Lorraine, this would be a perfect 'take to work' lunch - know you're always looking for ideas!)
Black Bean Fiesta Salad
from Simply the Best (W.W.book)
3 T. Lemon juice
2 T. e-v olive oil
1 clove garlic, minced
1/2 tsp. grd. cumin
1/2 tsp. freshly grd. black pepper
19-oz. can black beans, rinsed & drained
1 cup fresh or thawed frozen corn kernals
2 stalks celery, diced
1 gr. bell pepper, diced
1 red bell pepper, diced
1/2 red onion, finely chopped
3/4 cup (3 oz.) reduced-fat Monterey Jack cheese
In a large bowl, combine the lemon juice, oil, garlic, cumin and black pepper.
Add the beans, corn, celery, bell peppers and onion; toss to coat.
Serve, topped with cheese.
After I had the dressing ingredients in, it needed something more, so I added (to taste) dried basil, parsley & oregano (since it's so good, next time I'll add fresh!) and 2 tsp. balsamic vinegar. Made all the difference.
Also, I had corn to grill - so omitted adding the corn and instead grilled, cut the corn off the cobs and added (hot) to the salad. The warm, grilled corn just added a great flavor!
The salad serves 8 and is 3 points.
This one will be made a lot this summer. Served it with a grilled sirloin - marinated in (I used half since I just had a small steak - could have used a third )
1 1/2 T. prepard mustard
3 T. each: red wine, low-sodium soy, lemon juice, worcestershire
Yum!!
the meat/marinade worked out to 5 points.
with a slice of sourdough bread, it worked out to 12 points and we were pleanty satisfied.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com