Thursday, May 23, 2013

What's Cooking?


I was asked to teach a few classes on frugal food for the ACE program in conjunction with the Boys & Girls Club and our local ISD.

My aim was to have reasonably inexpensive, healthy, and most importantly tasty recipes to share.

Each class I would provide the recipes and demonstrate them.
And let me tell you, being a cooking show host is harder than it looks.

This recipe for black bean salad is a favorite in our house and was the run away hit in the class.

Black Bean Salad


2 cans Black Beans, rinsed and drained (or cooked black beans)
¼ of a Red Onion, chopped
Mango, cubed
½ of a Colored Bell Pepper, diced
1 Jalapeno (fresh or pickled) sliced
½ c. Cilantro, chopped
½ tsp. Granulated Garlic
Juice of a Lime
3 Tbs. Oil
Salt, to taste

Mix oil, lime juice, garlic granules, and salt together.  Adjust seasonings to taste.  
Mix all remaining ingredients in a big bowl and pour dressing over top.   Mix well.
Serve room temperature or cold.

This is part of Full Plate Thursday.

8 comments:

  1. This looks so good and easy! I've already printed it out. I think it would be a great one for me to make during the week because the kids wouldn't like it and then I would actually get to eat something!

    ReplyDelete
    Replies
    1. Oh, but you might find that the kids DO like it...maybe you should make a double batch just in case. ;)

      Delete
  2. I like the mango here! Can't imagine how many takes I would need on a cooking show. Do-over city!

    ReplyDelete
    Replies
    1. Unfortunately, no do-overs when it's a live cooking demo. :) Fortunately, my diarrhea of the mouth problem is not so much of a problem in this case. ;)

      Delete
  3. Wishing you a peaceful Memorial Day Weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon,
    Miz Helen

    ReplyDelete
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    ReplyDelete
    Replies
    1. Thanks for the information Ms. Elin! :) I'm flattered.

      Delete

Your turn! Let me know what perfectly practical comments you have.

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