Wednesday, January 7, 2009


Happy New Year! We wish you a peaceful and joyous 2009! Here's an easy to prepare and delicious gourmet recipe that we hope will jump start your healthy eating goals. Whatever your new year's resolution or lack thereof, remember to be kind and gentle with yourself today (and everyday).

Mike’s Bean Salad with Red Peppers and Feta Cheese

Yield: 6 servings

Prep time: 10 minutes

Cook time: 0 minutes

Serving size: 1 cup

Each serving has:

431 calories
55 g carbohydrates
15 g fat
16 g fiber
22 g protein

1 cup canned dark red kidney beans, rinsed
1 cup white beans, rinsed
1 cup light red beans, rinsed
2 medium red bell peppers, diced
[1/2] cup canned whole sweet corn, drained
2 tablespoons fresh garlic, chopped fine
1 medium red onion, diced
1 ounce fresh cilantro, chopped fine
1/2 cup red wine vinegar
1/4 cup olive oil
1 cup feta cheese, crumbled
[1/4] teaspoon cumin powder
to taste salt and white pepper
4 whole leaves red leaf lettuce, washed

1. Combine the beans, red peppers, cilantro, garlic, cumin powder, onion, vinegar, olive oil and corn in a large bowl and toss well.

2. Let stand in refrigerator covered for at least one hour before serving.

3. Drain excess liquid from salad.

4. Divide the salad among 4 portions and serve on top of bed of red leaf lettuce. Top each serving with crumbled feta cheese. Salt and pepper to taste.

No comments: