…..NOT grilling meat ! Carcinogens form when meat is barbequed. This isn’t news but it IS a timely reminder just before the biggest grilling day of the year. The 4th of July is around the corner but don’t wait until Wednesday to think about what you’re going to eat. Start planning TODAY so that you can enjoy delicious, seasonal, festive foods when the parties roll around.
From our friends at PCRM here’s a recipe for a blue corn chip salad that will have other people envying your plate this year.
Blue Corn Chip Salad
Makes 2 servings
4 cups baked blue corn chips (other colored corn chips can be substituted)
1 small head red-leaf lettuce, torn into bite-size pieces
16 ounces cooked black beans, rinsed
1 cup salsa
3 roasted red peppers, sliced into strips about 2″ long by 1/2 ” thick
1 Roma tomato, diced
1/4 cup pepitas (green pumpkin seeds; optional)
Place the corn chips on the plates first, followed by the lettuce, then the beans, then the tomatoes, then the salsa, and top it off with the sliced roasted red peppers. If you decide to add pepitas, make them the final ingredients you place on the salad.
Per serving (1/2 recipe): 239 calories, 10 g protein, 39 g carbohydrate, 16 g sugar, 2 g total fat, 9% calories from fat, 15 g fiber, 340 mg sodium