Enjoy!
Black Bean Tostadas with Corn Relish
from Martha Stewart Everyday
Ingredients
Serves 4
2 limes
2 scallions
1 package (10 ounces) frozen corn kernels
3 tablespoons olive oil
Coarse salt and ground pepper
1 jalapeno chile
1 pint grape tomatoes
8 ounces Monterey Jack cheese, not sliced
4 flour tortillas (6-inch)
1 can (15 ounces) black beans
1 avocado
Reduced-fat sour cream, for serving (optional)
Directions
Start corn relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.
Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.
Shred cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.
Make tostadas: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.
Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.
For serving, top tostadas with corn relish, and, if desired, sour cream.
Cuban Beans and Rice Salad
from Cooking Light
Ingredients
1/2 cup diced peeled avocado
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked white rice
1 cup chopped, seeded plum tomato (about 3 tomatoes)
1/4 cup minced fresh parsley
1 (15-ounce) can black beans, rinsed and drained
2 tablespoons minced fresh cilantro (optional)
Preparation
Combine first 6 ingredients in a bowl, and toss gently. Add rice, next 3 ingredients (rice through beans), and cilantro, if desired; toss well. Serve chilled or at room temperature. Makes 6 cups.
Curried Couscous Salad with Dried Cranberries
from Cooking Light
Ingredients
Salad:
1 1/2 cups uncooked couscous (about 1 [10-ounce] box)
1 cup dried cranberries (about 4 ounces)
1 cup frozen green peas, thawed (I don't like peas so I would probably replace with some simple chopped spinach)
1/2 teaspoon curry powder
2 cups boiling water
1/4 cup thinly sliced green onions
1/4 cup finely chopped fresh basil
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
Dressing:
1/3 cup fresh lemon juice
1 tablespoon grated orange rind
2 tablespoons water
1 1/2 tablespoons olive oil
1 tablespoon thawed orange juice concentrate
1/2 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, crushed
Preparation
To prepare salad, combine first 4 ingredients in a large bowl. Pour 2 cups boiling water over the couscous mixture; cover and let stand 5 minutes. Fluff with a fork; cool. Stir in onions, basil, and chickpeas.
To prepare dressing, combine lemon juice and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over couscous mixture, and toss well to combine. Cover and chill for 1 hour.
