47 minutes ago
Thursday, July 10, 2008
(you have to clap as you sing this, and yell out the last part of the song)
"Beans Beans, Good for the Heart,
The More you Eat, the More you Fart,
The More you Fart, the Better you Feel,
So, Eat your Beans at Every Meal!!
CLAM CHOWDER MAKES 'EM LOUDER!"<
OK, so now everyone knows that I went to summer camp every year. We learned great songs from those counselors.
So, let's talk beans.
Beans are very healthy and versatile.
FACT: Did you know that beans are very low in fat & cholesterol, they are 20% protein & are high in vitamin B & iron? Yup.
I especially like the convenience of canned beans, which makes life much easier.
Dried beans definitely taste better and have a nice texture, but I don't always feel like soaking the beans overnight. Sometimes I like to make something last minute, so a good can o' beans is essential to my larder.
I make an easy lunch of canned tuna, blanched green beans, red onion & cannelini beans w/ some fresh herbs & vinaigrette, delish. I make easy bean soups in the winter with canned beans, and I make this excellent black bean & corn salsa, which is great as a topping for grilled chicken or fish, or w/ those yummy Tostito Lime tortilla chips.
Don't sit downwind!
Black Bean & Corn Salsa:
2 cans black beans, drained & rinsed
1 bag of defrosted frozen corn (toasted in oil in a heavy skillet)
1 cup cherry tomatoes, quartered
1/2 red onion, finely chopped
1/2 c. fresh cilantro, chopped
1 seeded & diced jalapeno (optional, but gives heat, be careful to wash your hands after handling the pepper)
juice of 3 limes
6 tbsp olive oil
salt & peppa
Mix all ingredients together and serve with chips!