The jewel-like black beans shine in this crunchy, zesty salad. Serve it with corn tortillas and vegetable soup for an easy, refreshing meal. This recipe comes to us from RD Sharon Palmer, author of The Plant-Powered Diet.
Cooking Tip of the Week: If fresh corn is in season, go ahead and use it in this recipe but if not, frozen corn is a great option. The kernels are frozen shortly after being harvested, which means they stay sweet instead of turning starchy.
Food for Thought: Many people think it’s the seeds that make a hot pepper spicy, but really it’s the light-colored membrane that the seeds are attached to. To cut down on heat, carefully remove both the membrane and the seeds with a knife. Wear gloves if you can, and be careful not to touch your eyes or nose before you’ve had a chance to wash the spicy oil off of your hands.
Family Dinner Conversation Starter: What job would you like to have when you grow up?
Adult: Place 1 1/4 cups of water in a medium pot over medium heat. Add the quinoa, bring to a simmer and reduce heat to low. Cover and cook for 30-35 minutes, or according to package directions. Transfer to a large mixing bowl.
Kid: Add the beans, corn, bell pepper, mango, onion, cilantro and jalapeño together in a small bowl.
Together: Whisk the lemon juice, olive oil, garlic, cumin, chili powder and cumin together in a small bowl. Dress the salad and toss, taking care to ensure all ingredients are evenly incorporated.
Recipe from The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today, copyright © Sharon Palmer, 2012. Reprinted by permission of the publisher, The Experiment. Available June 2012.