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
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.
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
Oh, but you might find that the kids DO like it...maybe you should make a double batch just in case. ;)Delete
I like the mango here! Can't imagine how many takes I would need on a cooking show. Do-over city!ReplyDelete
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
Wishing you a peaceful Memorial Day Weekend and thank you so much for sharing with Full Plate Thursday.ReplyDelete
Come Back Soon,
The same to you Miz Helen. :)Delete
Thanks for the information Ms. Elin! :) I'm flattered.ReplyDelete