New Year, New Tastes
Well, we are on the other side of the holidays … I hope you had a wonderful season with family and friends. Yes, it is now time to look at how to get our diets back to normal, or maybe even take off a few pounds from the merriment.
When I think about eating salads, great tastes don’t always come to mind. We all know protein makes you feel full longer and soybeans are chocked full of protein. There are some great tasting and convenient soybeans to have on hand: edamame (frozen), tan or black (canned) soybeans. Purchase several bags and have in your freezer and several cans for your pantry shelves.
We have received several salad recipes from chefs and they are just delicious! This Mexican Veggie Salad is full of flavor and lots of fresh veggies and protein. I think it would taste great if you wanted to add diced chicken to make it more of a main dish salad.
Enjoy balanced, delicious eating this month!
From Your Kitchen to Mine.
Mexican Veggie Salad
Makes 6-8 servings
1- 12 ounce package frozen corn, prepared according to package directions
1 cup diced celery
1/2 cup diced red onion
1/2 cup sliced black olives
1 cup broccoli florettes
1 cup cauliflowerettes
1-15 oz. can black soybeans, rinsed and drained
2 cups grape tomatoes cut in half
1-16 ounce package shelled edamame, prepared according
to package directions
1 package of zesty Italian dressing mix, prepared according to directions on package, set aside.
In a large mixing bowl, add all the vegetables, toss together. Add dressing, toss lightly. Cover, place in in refrigerator, to marinate overnight.
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