True You (24 page)

Salad
 

1 (15 oz) can of black beans, thoroughly rinsed and drained (or 1½ cups freshly cooked black beans)

1½ cups roasted corn, can be frozen, allow to come to room temperature

½ cup chopped green onions

3 fresh plum tomatoes, seeded and chopped

2 avocados, peeled, seeded, and cut into chunks

½ cup fresh chopped cilantro

½ tsp garlic powder

½ tsp cumin powder

2 tbsp lime juice (about the juice from one lime)

1 tbsp olive oil

Salt and pepper to taste

Make sure to rinse and drain beans well.

In a large bowl, combine the beans, corn, onions, tomatoes, avocado, cilantro, garlic powder, cumin, lime juice, and olive oil. Salt and pepper to taste.

Chill before serving.

Serves 6–8

4 cups mixed lettuce greens

1 large mango, peeled and cut into chunks

1 tbsp raspberry preserves, seedless

1 tbsp honey

1 tsp Dijon mustard

1 garlic clove, minced

2 tbsp green onion, chopped

¼ cup balsamic vinegar

3 tbsp extra-virgin olive oil

½ tsp chopped fresh mint

Salt and pepper to taste

Combine raspberry preserves, honey, mustard, and garlic in small bowl; mix well. Add green onion, vinegar, olive oil, mint, and salt and pepper to taste. Blend well.

To serve, combine greens with mango, drizzle half the raspberry honey vinaigrette over lettuce greens. Toss to coat.

Use remaining vinaigrette as needed.

1 cup fresh strawberries, sliced

bunch of spinach, washed thoroughly

3 tbsp balsamic vinegar

In a bowl, place strawberries and balsamic vinegar, allow to marinate for about 15 minutes.

Wash spinach thoroughly.

Drain the vinegar from the strawberries and use this vinegar to make your vinaigrette.

Toss the strawberries and spinach and the vinaigrette and serve.

Strawberry Balsamic Vinaigrette:

2 tbsp olive oil

3 tbsp balsamic vinegar (from the strawberries)

¼ tsp crushed garlic

¼ tsp dried oregano salt and pepper to taste

Save a little dressing for another day.

Serves 2

Starters & Sides