New Recipes for April
April is alcohol and stress awareness month. To learn more about balancing the risks and benefits of alcohol click here.I have two recipes this month to share. The first is for a deconstructed Chipotle Chicken Quinoa Burrito Bowl from Eating Well magazine and the full recipe with nutritionals and a video can be found here.The second recipe is from the Physicians Committee for Responsible Medicine and is featured below. Enjoy!
Mango Bean Salad
This easy-to-prepare salad is great on its own or tucked into a whole-grain tortilla.
Makes 6 cups (5 servings)
1 to 1 1/2 cups cubed fresh mango (1 medium mango), see Note
1 cup diced red bell pepper
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1/4 cup salsa, or more if desired
2 to 3 tablespoons sliced chives or green onion
2 to 2 1/2 tablespoons freshly squeezed lime juice
1 teaspoon pure maple syrup or agave nectar
1/2 teaspoon ground cumin
1/8 teaspoon ground allspice
1/2 teaspoon sea salt, plus more to taste (see Note)
2 to 3 tablespoons minced cilantro (optional)
In a large bowl, combine all the ingredients and stir to combine. Taste, and if you'd like more heat and zip from the salsa, add a little more, up to another 1/4 cup. Serve, or refrigerate (covered) for several hours until ready to serve.
Mango Note: If not serving right away, reserve the mango and add just before serving. This will preserve its freshness and flavor.
Salt Note: The amount of salt you use may depend on the brand of salsa. Start with 1/2 teaspoon, as it's always easy to add extra later.
Source: The Cheese Trap, by Neal Barnard, M.D.; recipe by Dreena Burton, chef, founder of plantpoweredkitchen.com
Per serving (1/5 of recipe): Calories: 186; Protein: 10 g; Carbohydrate: 36 g ; Sugar: 8 g; Total Fat: 1 g; Calories from Fat: 5%; Fiber: 11 g; Sodium: 562 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.