November 5, 2024

Cinquo de Mayo Salad and Salsa

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!

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Black Bean Salad

Ingredients:2014-05-04 19.09.00
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 Salsa2014-05-04 19.08.18

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.