Serves 4, Makes 4 cups Banana Black Bean Salad
Prep Time: 12 minutes
Total Time: 1 hour, 10 minutes
The bananas give this dish a tropical flavor to this low-fat, high in fiber bean salad. And if you like a little spice, the jalapenos, depending on the heat level, add a great kick! I have made this dish several times and it just keeps getting better. My husband (who is a clean eating convert) gobbles this up. It is light, very, very flavorful and filling. I almost always double my recipes for leftovers. I love to cook, but not every night! Leftovers give mom a chance to take the night off and enjoy a quick prep for dinner the next night.
NUTRITIONAL BONUS:
This lean-protein, high-fiber meal provides nearly 1/3 of your daily requirement of potassium.
INGREDIENTS:
- 1 cup plus 2 tbsp black beans (I use cans of organic black beans and just rinse and clean them)
- 2 semi-firm bananas (some green still showing) peeled and chopped
- 1 small red onion, chopped (about 1 cup)
- 3 small jalapenos peppers, seeded and chopped
- Juice 1 lime
- 2/3 packed cup fresh cilantro
- 2 tsp chile powder, divided
- Olive oil for coating grill (about 1 tbsp) or olive oil cooking spray for skillet
- 6, 6 oz halibut fillets
- 1 tsp sea salt
- Fresh ground black pepper, to taste
- In a large bowl, combine beans, bananas, onion, jalapenos, lime juice, cilantro and 1 tbsp chile powder. Cover and refrigerate until ready to serve.
- Preheat grill to medium-high heat and light oil rack (to keep fish from sticking). Or, coat a large skillet with cooking spray and preheat over medium-high heat. Season fish with chile powder, salt and black pepper. Cook fish until lightly browned and opaque in center, about 3-4 minutes on each side.
- To serve, place piece of fish with salad over top. I usually make Quinoa as a side with this meal.
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