Confetti Bean Salad
1 can kidney beans, rinsed and drained
1 can chickpeas, rinsed and drained
1 can can Italian diced tomatoes (14 1/2 oz) , drained
1 1/2 cups steamed lentils (Trader Joes)
1 1/2 cups frozen corn
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons red wine vinegar – OR 3 tablespoons cider vinegar
2 tablespoons canola oil
1 clove chopped garlic or 1/2 teaspoon
1/2 teaspoon salt
1/4 teaspoon pepper
In a large bowl, combine the first seven ingredients.
In a small bowl combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat.
Cover and refrigerate for at least 4 hours.
Sauteed Summer Squash with Tomatoes and Corn
1 TBSP canola oil
1 onion finely chopped
1 jalapeño chile pepper, seeded and minced
2 garlic cloves, finely chopped
1 lb zucchini, diced
2 tomatoes, seeded and diced
3/4 cup fresh or thawed corn kernels
1/2 tsp salt
1/8 tsp freshly ground pepper
2 TBSP chopped fresh cilantro
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes.
Add the jalapeño and garlic; cook, stirring frequently, until fragrant, about 30 seconds.
Add the zucchini and cook, stirring occasionally, until crisp-tender, about 3 minutes.
Add the tomatoes, corn, salt and ground pepper; cook, stirring occasionally, until softened, about 3 minutes.
Stir in the cilantro and serve.
Source: Simply Bueno (Weight Watchers) p. 197
1 (16oz) bag baby carrots
2 TBSP lemon juice
2 tsp extra virgin olive oil
1 tsp roasted cumin seeds
1/8 tsp cinnamon
Cook carrots in salted waters until tender. Rinse under cold water to cool (I just drained them in a colander and let them sit a little).
Toss in a large bowl with remaining ingredients (I would let sit before serving so that the flavors can blend).
Source: Take 5 Cookbook (Weight Watchers), p. 137.
Shredded Green Beans, with lemon-lime zest and snipped chives
3/4 pound green and/or yellow beans, tops and tails trimmed
2 TBSP extra-virgin olive oil
2 TBSP water
Grated zest of 1 lg lemon
Grated zest of 1 lime
1/4 cup chopped fresh chives
Fine salt and pepper to taste
Slice beans on a diagonal into roughly 1/8 inch pieces. The result should be tiny, angular zeros.
Heat the olive oil in a large skillet over medium-high heat. Add the beans and stir until coated with oil, then add the water. Cover and cook 2-3 minutes, until the beans are brightly colored and tender; give the pan a good shake midway through to ensure even cooking.
Remove from the heat and stir in the zests and half of the chives. Season to taste with salt and pepper and serve garnished with the remaining chives.
Source: Super Natural Cooking, Heidi Swanson, P. 91