Sunday's Supper and a Super Salad
Still trying to eek out as many BBQ's as possible! This week we made better burgers with very lean all natural ground beef for Andrew and turkey for me. I bought just enough from the butcher to use for this meal and freeze some to use for spaghetti sauce later this week. I mixed the meat with chopped garlic, onions, salt and pepper, cayenne and cumin. We grilled red pepper and sweet onions and a portabello mushroom marinated in garlic and balsamic dressing. I used the big mushroom like a bun and saved my carbohydrate serving for a delicious bean and apple salad served on a side. I thought the salad was the highlight! Here's the recipe...Black Bean and Granny Smith Apple Salad
Original Recipe Yield 4 servings
Ingredients
* 1 tablespoon canola oil
* 1 onion, diced
* 1 red bell pepper, chopped
* 2 teaspoons ground cumin
* 1/2 teaspoon salt
* 1/8 teaspoon cayenne pepper
* 2 (15 ounce) cans black beans, rinsed and drained
* 2 Granny Smith apples, unpeeled, cored, and chopped
* 2 tablespoons lemon juice
* 2 tablespoons chopped fresh cilantro
Directions
1. Heat the canola oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving.
Nutritional Information open nutritional information
Amount Per Serving Calories: 88 | Total Fat: 3.9g | Cholesterol: 0mg
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