Zesty Bean Salad

Or is it Salsa?

You can make half of this recipe or triple it easily.  It is a great side dish with BBQ Chicken or  as a lunch salad.   I often talk about eating bright colors to make food less boring, this is like confetti to your eyes and mouth!   Oh yes, it IS Easy Peasy!

Ingredients:

Fresh:  Roma Tomatoes, 4 nice red ones, diced
            A Bunch of green onions sliced (scallions if you will)
            Fresh Lime:  juiced
            A bunch of cilantro, snip off leaves with scissors to use.

Other:   2 cans of Black beans  (or you can use your favorite beans kidney, white northern, garbanzo etc.)    Today I used one can of black beans and one of dark kidney beans.

Frozen corn equal to one can of beans (I used fire roasted frozen corn)
1/3 cup rice wine vinegar
1 Tablespoon minced garlic
1/4 cup olive oil
1 teaspoon chili powder
1 teaspoon cumin (I use slightly more)
Black pepper to taste
1 Tablespoon Spenda or sweetener of your choice

Rinse and drain the beans (this is an important step!)

In a small bowl mix all of the liquid and spices:  lime juice, vinegar, olive oil, garlic, chili powder, cumin, black pepper, and Splenda (sweetener) and set aside.

In large bowl,  mix all the rest of the ingredients:  Beans, tomatoes, green onions, corn and cilantro.
Pour over liquid ingredients and mix well.

It is ready to eat!  But...oh my,  The next day it is even better and the next if it stays around that long.

If you don't tolerate corn or are on a low glycemic diet omit the corn it is still yummy!

Fish Taco Quick!

Ingredients:

2 pieces of cod  (tilapia, haddock or other mild fish)

Garlic minced  ( I used Happy Diabetic Garlic Happiness)

2 T Olive oil

                                                                                                   

Shredded cabbage or fresh Cole slaw mix

Fresh Mango peeled and sliced

1 fresh lime squeezed or True Lime crystals

 Whole Wheat Low Carb tortillas (small fajita size)

 

In a non stick skillet place garlic and olive oil and heat to medium heat.

Place fish fillets into pan and cook  about 4 minutes a side depending on the thickness of the fish pieces.   When almost done I break up the fillets in the skillet and sprinkle with juice of the lime.  Today I didn’t have a fresh lime so I used True Lime. (great to have on hand)

I peeled and sliced a sweet juicy fresh mango such a brilliant yellow color.

The addition of shredded cabbage (use purple or green or both for color) is traditional addition to fish tacos.  I love the crunch!

Use your imagination!    Add pico de gallo, black beans, green sauce, scallions as examples.

These fish tacos were delicious and so Easy Peasy!! 

Inspired!

I usually don't post other than recipes on this blog; this will be the exception.   I was honored today to meet in person Chef Robert Lewis, the Happy Diabetic Chef at a TCOYD Conference in Tucson today.
Chef Robert is truly an inspiration.    I recommend you going to his website: thehappydiabeticchef.blogspot.com.

If you have the opportunity to attend a TCOYD Conference in your area do!   Sometimes we just need a little boost to carry on, this was just what I needed!

Thank you Chef Robert!  Keep on doing what you do...spreading the love!

Oh yes, garlic chicken for dinner tomorrow!!