Recipe: Salsa Salad

By Awalfitness

Salsa Salad, blue plate

Ingredients

  • 1 pint of grape tomatoes
  • 1 can of black beans
  • 1 can of red kidney beans
  • 1 can of whole corn kernels
  • 2 serrano peppers
  • 1 jalapeno pepper
  • 4 cloves of fresh garlic
  • 1 bunch of fresh cilantro
  • lime juice
  • 1 bag of restaurant-style corn tortilla chips (optional)

Prep time: 15-20 minutes, depending on how fast you chop

  1. Rinse tomatoes, pepper, and cilantro
  2. Chop tomatoes into quarters, add to mixing bowl
  3. Finely chop garlic; add to mixing bowl
  4. Chop peppers into small chunks; add to mixing bowl. Smaller chunks make for a better, more blended final taste.
  5. Tear apart a small handful of cilantro; add to mixing bowl
  6. Top ingredients in mixing bowl with four quick squeezes of lime juice; let marinate for at least five minutes
  7. Rinse black beans, kidney beans, and corn kernels under cold water for three minutes; drain. Add beans and corn to storage container.
  8. Add contents from mixing bowl to storage bowl. Add four more squeezes of lime juice, then combine ingredients. Serve with a cup of tortilla chips and enjoy!

*The salad tastes best after being stored in the fridge overnight. But it is filled with great flavor and can be enjoyed right after prep.

Craving more health friendly recipes? Check out our Super Green and Garbanzo Salad. Let us know if you give them a try. We love hearing from you and thanks for reading!

Recipe: Salsa Salad

Recipe: Super Green and Garbanzo Salad

By Awal

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Ingredients:

  • 1 bag of raw, pre-washed broccoli and cauliflower
  • 1 seedless cucumber
  • 1 can of garbanzo beans (chickpeas)
  • 1 bunch of green onions
  • 2 jalapeno peppers
  • 1 bunch of cilantro
  • lemon juice
  • italian seasoning
  • garlic salt
  • 1 quart storage container with lid
  • Optional: can add black beans, kidney beans, corn kernels, as pictured. Just be sure to rinse before adding to the mix

*Prep time: about 15 minutes, but salad tastes the best after it is refrigerated overnight.

  1. Rinse all veggies, fresh herbs, and peppers. Add broccoli and cauliflower to storage bowl
  2. Chop seedless cucumber into bite-size bits; add to storage container
  3. Chop jalapeno peppers into small chunks. Smaller chunks distribute better and make for a more blended final taste.
  4. Chop off the white bulbs of the green onions; discard. (They can be chopped and added to the salad, but they will overwhelm and dominate the final taste.)
  5. Rinse garbanzo beans under cold water for three minutes. Strain, then add to strorage bowl.
  6. Top ingredients with small handful of cilantro, eight light squeezes of lemon juice, italian seasoning and garlic salt to taste. Combine, taste, add more seasoning as needed. Cover container with lid and store
  7. Serve salad or tote to eat on the go. Enjoy!

This hearty salad would make a great standalone or companion to any meal. Give it a try and tell us what you think. We love hearing from you. Thanks for reading !

 

Recipe: Super Green and Garbanzo Salad

Crunchy Strawberries and Creme

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Ingredients

  • 1 cup of plain greek yogurt
  • 1 tsp of ground cinnamon
  • 1 tsp of vanilla extract
  • 1 tbsp of agave nectar (can be substituted with honey)
  • 5 strawberries
  • ½ a cup of granola

 

 

Prep time: 5 minutes

  • In a bowl, combine yogurt, cinnamon, vanilla extract, and agave nectar. Stir with a regular silverware spoon; the texture is better.
  • Slice and add strawberries
  • Top with granola

 

Enjoy!

Crunchy Strawberries and Creme