Who loves Mexican food? Raise your hand! Oh, me, too! So in keeping with the Festival of Cinquo de Mayo, we enjoyed a delicious Tex-Mex meal over the weekend. Of course, I wanted to keep to our healthy but oh-so-yummy point of view. Included below are two healthy, full of fresh ingredients and easy recipes for side dishes: a Black Bean warm salad and a simple mango salsa. Enjoy!
Black Bean Salad
Ingredients:
1 cup corn, either frozen, or cut fresh off the cob
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1/2 small red onion, finely chopped
1 heaping tablespoon chopped garlic (I use jarred)
1/2 teaspoon chipotle chili powder
1 tablespoon, plus additional 1/8 cup, extra-virgin olive oil
1 (15 ounce) can black beans, drained and rinsed
Sea salt, freshly ground pepper
1 cup grape or cherry tomatoes, halved
2 teaspoons minced, seeded jalapeno pepper (optional)
1 small avocado, halved, pitted and diced
1 teaspoon lime juice, fresh if possible
1/4 cup chopped fresh cilantro, leaves and stems
Directions:
- Cook the bell pepper and onions in the olive oil 5-6 minutes over medium-high heat in a saute pan.
- Add the corn, and cook for 3-4 minutes more.
- Then add the chili powder and chopped garlic, and cook for 1 more minute stirring constantly so that the garlic does not burn.
- Reduce heat and toss in the black beans to warm through.
- Add the additional olive oil and toss to coat evenly. Adjust seasoning with sea salt and pepper.
- Remove from the heat and gently fold in the tomatoes, (jalapeno pepper, if using) avocado, and cilantro. Serve immediately.
Simple Mango Salsa
Ingredients:
1 large mango, peeled, pitted, and cut into medium-size dice
1/2 small red onion, finely chopped
1/2 cup red bell pepper, diced
2-3 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
2 teaspoons minced seeded jalapeño pepper (optional)
Directions:
Gently combine all ingredients in a small bowl; chill in refrigerator ‘til ready to serve.
