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Southwestern Black Bean, Quinoa and Mango Salad

Registered dietician and book author Sharon Palmer was one of my special guests on Food For Thought today, Dec. 20th. She is a wealth of information and all-around great gal. If you missed the show you can still listen in at www.voiceamerica.com. Click on the Variety Channel and go to Food For Thought at 2pm Pacific.

Here’s your chance to preview a recipe from Sharon Palmer’s new cookbook, “The Plant-Powered Diet”, scheduled for release in the spring of 2012. Enjoy!

The jewel-like black beans shine in this crunchy, zesty salad. Serve it with corn tortillas and vegetable soup for an easy, refreshing meal. 
Prep time: 5-10 minutes
Serves: 6 (about 1 cup each)

Ingredients:
1 – 15 oz can black beans, no salt added, rinsed, drained
1 cup cooked quinoa (according to package directions)
1 cup frozen corn
1 small red bell pepper, chopped
1 cup chopped fresh mango
¼ cup chopped red onion
½ cup fresh cilantro, chopped (or 2 tsp dried if not available)
1 small fresh jalepeno pepper, seeded, finely diced
1 lemon, juiced
1 1/2 Tbsp extra virgin olive oil
2 cloves garlic, minced
½ tsp cumin
½ tsp chili powder
¼ tsp turmeric

Instructions:
Mix beans, quinoa, corn, pepper, mango, onion, cilantro and jalapeno together in a mixing bowl. In a small bowl, whisk lemon juice, olive oil, garlic, cumin, chili powder and turmeric together.  Toss into salad mixture and chill until serving time.

Nutrition Information per Serving:N
Calories: 201
Fat: 5 g
Sat Fat: 1 g
Sodium: 9 mg
Carbohydrate: 36 g
Fiber: 8 g
Protein: 8 g

Recipe from The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today, copyright © Sharon Palmer, 2012. Reprinted by permission of the publisher, The Experiment. Available June 2012.

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