This recipe was inspired from a recipe exclusively in the Skinny Taste Cookbook by Gina Homolka. I changed several things around for the winter. Some things aren’t available fresh so frozen vegetables and canned work well. This by far is one of my favorite recipes. It’s lightly flavored and has all necessary food groups. It keeps you full as well!
You could probably add shredded roasted chicken to it as well. Let me know if you do!
Fresh Salsa Ingredients:
1/2 Cup Frozen corn kernels
2 tbls chopped red onion
1 1/2 tbsp fresh or bottled lime juice
1/4 cup jarred diced tomato
1 small jalapeno pepper, finely chopped
1 small garlic clove minced
2 tbls chopped cilantro
Bean Ingredients:
2 tsp olive oil
2/3 cup of the rest of the chopped red onion
2 garlic cloves minced
1/4 cup frozen assorted bell peppers
3 tbls chopped cilantro
1 tsp red wine vinegar
1 (15 oz) can of organic black beans (watch for salt content)
1/2 tsp ground cumin
1/4 tsp dried oregano
1/4 tsp kosher salt
Reduced-fat Cheddar-Jack cheese blend
Long grain brown rice
Salsa Directions:
Cook the corn in a small sauce pan full of boiling water for 5 minutes, drain and rinse with cold water, set aside.
In a medium bowl add the red onion and lime juice. Add the corn, tomato, jalapeno, garlic and cilantro.
Stir and set aside to let the flavors meld.
Bean Directions:
Heat a medium saucepan over medium heat. Add the olive oil, onion, garlic and bell peppers, stir and cook until the vegetables are soft about 5 minutes, add cilantro and cook for 2 more minutes.
Add 1/2 cup of water, the vinegar, beans, cumin, oregano and salt. Bring to a boil, then reduce the heat to low so it simmers. Stir occasionally for 15 minutes to let the flavors meld.
Serve the beans over rice and top with salsa and shredded cheese. If avocados are in season add a couple slices.
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