Posts Tagged by Salsa
Easy Mexican Corn Salad
| November 9, 2015 |
People used to tell me all the time that saying you “don’t have time” was an excuse. But I really believed I didn’t have time. And I used to look at those fit people who’d be at the gym every day and have these healthy looking meals packed with envy. I wished I had the time to meal prep they way they did.
I started a #90DayChallenge with my gym and since I started, I learned I DO have time. I spend one day over the weekend making all the food for the week. Then the rest of the week, I don’t have to slave over the stove every night trying to make something healthy, because I already did it already!
I had a few outings last week that I wasn’t sure I’d be able to get to a microwave. But I didn’t want a normal salad so I came up with this spicy Mexican corn salad. It’s a great option for a packed lunch because it’s a no-heat dish! (It’s also a no-cook dish so it’s super easy to prepare!) I just added a side of cold cocktail shrimp to add some protein to my meal and I’m ready for a healthy week.
Note: Notice my serving size is divided by 7 for easy meal prep. You’ll start to see a lot of my future recipes also divided by 7.
Mexican Corn Salad
Macros: 11.1g Fat, 33.1g Carbs, 7.5g Protein (Serves 7)*
- 3 cans of corn, no salt added
- 1 can of black beans
- 4 roma tomatoes, diced
- 1 red onion, diced
- 1/2 bundle of cilantro, chopped
- 4 cloves garlic
- 1 habanero pepper
- 1 tbsp coconut oil (in liquid form)
- 3 tbsp mayo
- Optional: cotija cheese
Directions
Gently toss the corn, black beans, tomato, onion, and cilantro together. (You can chop up some of the stem too. I’m lazy and don’t pluck off the leaves. I just chop the whole thing up.)
Next, put the habanero and garlic in a small food processor with the coconut oil and mayo and puree into a sauce (you definitely don’t want big chunks of habanero all in one bite). Then mix the sauce into the salad.
Top with some crumbled cotija cheese and serve with your choice of protein.
Spicy Note: if opting not to use a habanero pepper, feel free to use a garlic press and stir in the pressed garlic, coconut oil, and mayo – skipping any need for the food processor.
*Macros were calculated off Del Monte brand corn (5 cups), Sun Vista black beans (1.5 cups), 12 oz tomato, 10 oz onion, Hain organic brand coconut oil, Kraft mayo, and 3 oz cheese.
Adding Guiltless Flavor – Yellow Bell Pepper Salsa Recipe
| September 11, 2012 |
Welcome to Nom Nom Crunch! For my first recipe, I thought I’d share something that represents me a little bit. Being Mexican, there is never a lack of salsas or hot sauces in the house. Tangent: When I moved into my first apartment in college, my mom told me she stocked my pantry with food. Later, when I went to the pantry for a snack, low and behold Costco-size tortilla chips, hominy, and refried beans filling my pantry shelves top to bottom. My room mate laughed it off and said I’d have to teach her how to cook, but I was thinking she probably hoped beans didn’t give me gas. HA! Back to my recipe, I love salsas and hot sauce. I put it on basically everything, breakfast, lunch and dinner.
Now to the recipe. I subscribed to a local organic farming delivery service called Farm Fresh To You and got my sample box in. I came across these chili-like vegetables and decided to make salsa. After they ripened I could definitely see they were normal bell peppers, so let me introduce – Yellow Bell Pepper Salsa.
Yellow Bell Pepper Salsa
- 1 White Onion
- 2 Large Tomatoes (or 3 Roma)
- 2 Yellow Bell Peppers
- 1 Bunch of Cilantro
- 1/4 cup of Chopped Jalapeño (one small can)
- 1 Lime
- 2 tsp Chopped Garlic
- 1 tsp Cumin
- 2 tsp Sea Salt
Directions:
Finely chop all produce (excluding the lime). Add all ingredients into a bowl, squeezing the lime over the top. Don’t be afraid to get a little pulp in there. Toss until all ingredients are evenly mixed together. Optional: I like my salsa pico de gallo style. If you like yours more liquid-y, instead of chopping, throw it all into a food processor (it’s actually easier that way).
Adding more colors and flavors to any topping is great! Ever hear people say “eat the rainbow?” I like to follow that rule. Don’t limit your salsa recipe to just tomatoes, onions and cilantro. Yellow bell pepper has vitamin A and C and even fiber, which many articles say help fill you up. So experiment chopping up your favorite veggies and add to your salsa. One last thing about salsa: flavor without the guilt! Zero Weight Watcher points and unlimited on the Jenny Craig plan! So add it to anything that you think needs a bit of flavor.
