I customized this salad from Eating for Lower Cholesterol by Catherine Jones and Elaine B. Trujillo. The recipe is really basic, there's no cooking involved and the salad is filled with folic acid and fiber while remaining cholesterol free. Feel free to add or swap any of your favorite veggies, spices or beans.
1. Rinse and drain 1 can of black-eyed peas, black beans, and chickpeas.
2. Add 1/2 diced red onion, 1 diced cucumber and 2 stalks of celery also diced. Mince 3 garlic cloves and add to the bowl.
3. Squeeze 1 lime, 2 tsps rice vinegar, 1 tbs olive oil, a dash of chili powder and cumin, salt and pepper to taste, a splash of Worcestershire Sauce, and a couple handfuls of torn cilantro. Mix gently and portion into 5 containers for the week.
No comments:
Post a Comment