Evening Edge
What’s For Dinner?
DEL.ICIO.US
Adjustable Black Bean Salad
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Low cal:
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Peach Buzz columnist Rich Eldredge confesses a "serious addiction" to this warm-weather salad -- serious praise for a nonfat, high-fiber, quick meal. Starting with a recipe in Cooking Light magazine, he has adapted it to suit himself and in the meantime it's become a favorite of his vegetarian friends. He omits a tablespoon of olive oil called for in the original and doubles the amount of ground cumin. Sometimes he substitutes corn for the celery. I prefer the celery's crunch, but can imagine trying many other combinations -- why not roasted red peppers or chunks of tangy green tomatoes?
Serve this as a main dish on top of mixed greens with warm sourdough bread or tortillas or as a change-of-pace side with any grilled meat.
-- Marcia Langhenry
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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2 (15-ounce) cans black beans
1/2 cup lime juice (3 to 4 limes)
1/2 teaspoon ground cumin
3/4 cup julienned red onion (about 1/4 large onion)
1 cup thinly sliced celery (about 2 ribs) or 1 cup corn
Instructions:
Rinse and drain black beans. Squeeze limes and put juice in a nonreactive bowl. Stir in cumin.
Slice onion and celery and add to the bowl, stirring well to combine. Add beans and stir gently. May be served at room temperature or chilled.
Slice onion and celery and add to the bowl, stirring well to combine. Add beans and stir gently. May be served at room temperature or chilled.
Nutrition:
Per serving (with celery): 224 calories (percent of calories from fat, 3), 42 grams carbohydrates, 14 grams protein, 14 grams fiber, trace fat, no cholesterol, 29 milligrams sodium.
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