So we needed a quick meal tonight. We had gone to the Twisted Noodle for lunch -- I had chosen a steamed veggie roll with peanut sauce for the appetizer and a vegetable stir fry with vegetables and tofu. Not a bad choice, low in fat with plenty of great veggies, but a little high in salt. -- Anyhow for dinner I decided to make a mango-lime bean salad from Esslestyn's cookbook, roasted acorn squash and steamed broccoli. The squash is cooked by cutting it in half, coring it (removing the seeds) and baking face down in water for 45-50 minutes or until soft. As you can see, I put some pistachio nuts and raisins on the squash.
The recipe for the mango-lime bean salad is:
- 1 mango, peeled and diced 1 small red onion, diced to taste (start with 1/2)
- 1 15-ounce can cannellini beans, drained and rinsedzest of 1 lime
- 1 juicy lime, squeezed
- cilantro, a lot, 1/2 cup or more. *** Note that I did not have cilantro so I used fresh parsely from the garden this time... good choice too)
Combine all ingredients and serve on a bed of salad greens.. we like to use Arugula.
No comments:
Post a Comment