This salad is great on top of any type of lettuce, served with chips, or eaten straight out of the bowl!
Makes 2 servings
2 cups cooked or canned low-sodium black beans, drained and rinsed 2 cups cooked corn kernels 1/4 cup minced red onion 1/2 cup diced red bell pepper 3 green onions, thinly sliced 1/2 cup loosely packed fresh cilantro leaves, minced 1/4 cup fresh lime juice Sea salt and pepper to taste Dash of cayenne pepper, or to taste (optional)
To make the salad, place all the ingredients in a large bowl and stir gently to combine. Cover and refrigerate for several hours before serving.
Per Serving: 394 calories; 2 g fat; 5% calories from fat; 0 mg cholesterol; 21 g protein; 80 g carbohydrates; 13 g sugar; 21 g fiber; 158 mg sodium
Source: Power Foods for the Brain by Neal Barnard, M.D.; Recipe by Christine Waltermyer.
*8-12 Chicken Thighs (skins removed) *1 Lemon slice into circles *1 Tbsp Lemon juice *1-2 Tbsp dried rosemary *3-4 Tbsp ground black pepper *1 tsp poultry seasoning (optional)
Remove skin from thighs. Place thighs in the Crock-Pot. Place lemon slices on top and in between thighs. Sprinkle with lemon juice, rosemary, pepper, and poultry seasoning. Cover and set Crock-Pot to low and cook for about 7-8 hours.
Serving Size: Makes 8-12 servings (1 chicken thigh/per serving) Enjoy!
current weight: 124.0
Fitness Minutes: (203,840) Posts: 19,480 7/24/13 12:05 P
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