Black Bean Salsa

Black Bean Salsa - by Lori S. found on TrainerMomma.com

3 cans black beans, drained and rinsed
1 17-ounce bag frozen corn, thawed
½ red onion, finely chopped
½ - 1 red pepper, finely chopped (can use any color pepper, and use more if you want)
3-4 tomatoes, chopped
2 avocado, chopped
¼ cup chopped cilantro
1 lime – squeeze lime juice all over the salad
Salt and pepper as needed to season
Mix up all ingredients in a large bowl. Add low fat Italian dressing to taste. Chill about 1 hour.
Serve with baked tortilla chips. Can also be served with grilled chicken or salmon.
You could also add chopped cucumber or diced mango.
(I used a homemade Italian Dressing mix as follows – I didn’t need to use it all)
Dry Italian Seasoning Mix:
1 Tblsp garlic salt
1 Tblsp onion powder
1 Tblsp white sugar
1 Tblsp dried oregano
1 tsp. ground black pepper
¼ tsp. dried thyme
1 tsp. dried basil
1 Tblsp dried parsley
¼ tsp. celery salt
In a small bowl, mix together all ingredients.

For salad dressing, whisk together ¼ cup apple cider vinegar, 2/3 cup canola oil, 2 Tblsp water, and 2 Tblsp of the dry Italian mix.
Picture from here

Asian Chicken Slaw

Asian Chicken Slaw
by Cooking Light, August 2007 (I found it from here).


(picture from trainermomma.com)

SLAW:
2 1/2 cups shredded cooked chicken breast (about 1 pound)
3/4 cup finely chopped celery
1/2 cup chopped sugar snap peas
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 (10-ounce) package angel hair slaw
1 (8-ounce) can sliced water chestnuts, drained

DRESSING:
1/4 cup cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons low-sodium soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

REMAINING INGREDIENTS:
1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted

To prepare slaw, combine the first 7 ingredients in a large bowl.

To prepare dressing, combine cider vinegar and next 6 ingredients in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.

Yield: 6 servings (serving size: about 1 1/2 cups)
152 calories per serving

I'm posting this for Tracy. I made it for Super Saturday. I forgot to buy the water chestnuts - so I left them out. Definitely toast the almonds and sesame seeds. Yummy! Notice there is no oil in the dressing!