Category Archives: Black and white bean salad

Alright Lady, vacation is over and Christmas hasn’t started…

I really have not much good to report on the weight loss front…

I have been snacking like nobody’s business.  It’s been one of those things where you’d think I couldn’t do much harm because we don’t have much to snack on, and I end up eating Hubby’s chips that I don’t particularly like or semi-sweet chocolate chips to cover a chocolate craving!

Ugh!

I’m still making pretty decent meals for dinner.  We had some delicious baked fish with broccoli the other nights and a great Lentil soup from a recipe from Kristin J (Hubby loved it, but the way, and actually added another full tsp or more to his bowl a crazy!).  Lunches, however, have been pretty bad.  I lose all motivation after I get the kiddos fed and end up snacking until dinner.

This will change!  I will be meal planning tomorrow because we have so much delicious healthy foods just waiting to be prepared.  I have a kitchen full of chicken, sweet potatoes, brussel sprouts, acorn squash, avocados, lettuce, celery, carrots, etc!

By the way, does anyone have a good acorn squash recipe?  I keep buying them because they’re so cheap but the kiddos haven’t really enjoyed them yet… 

I know I will be making my favorite Black and White Bean Salad/Salsa because I crave it and know I will snack healthy when I have it on hand.

I’ve also been wishing for a good avocado recipe and I can’t decide between my favorites: Pasta with Avocado “Cream” Sauce or Spicy Pork Chops with Avocado Lime Sauce.

 

Ok, so I won’t be totally down on myself. I am currently good-sore from a great circuit workout I did Monday night for Elf for Health (love my new Elf – she’s an event producer from NYC and has a totally interesting life!)  I need to do more of that!  I blame the time of the month and the holidays right now for my lack of control in the food department, but what’s my excuse for the lack of regular activity?  I’d say kids and being a busy Momma, but that just means I need to prioritize!  Maybe for tomorrow’s Elf for Health challenge “Me Time” I will get Hubby to take all the kiddos downstairs so I can get a workout in, that is if I don’t do it during nap time.  Those nap times are so precious for so many things, though!

Which brings me to my final bit of news in this extra long post.  I finally purchased my domain and paid for *gulp* three years of hosting! Yikes!  Now I need help transferring over to WordPress without going crazy, so I think I need to spend even more to get a professional, and a great design wouldn’t hurt.  Does anyone have any suggestions?  I think price might end up being the deciding factor here…

Ok, so let me hear it!  What were your non-scale victories for the week?  Any web design or meal planning advice for me??? Are you also doing Elf for Health?  What’s you “Me Time” plan?

Black and White Bean Salad

This is one of my new healthy go-tos.

I found the recipe in a Weight Watchers cookbook, and was excited to make it. Once I made it, I loved how easy it was, but I wasn’t thrilled with it as a plain salad. Now, let me say, I didn’t let it sit so the flavors can meld, which makes a huge difference!

What I did soon end up loving is that I could use it so many way! I basically turned it into a bean salsa by adding more tomatoes, and I haven’t looked back!

Best of all, it is so easy! Just mix the ingredients together, and use it to make recipes go a little further and taste a little better with something completely healthy.

Ingredients:

1 can black beans, drained and rinsed
1 can white beans, drained and rinsed
1 small white onion, diced
3 tomatoes, diced
1 tablespoon white wine vinegar
Salt and pepper to taste

Prepare:

Mix all ingredients together, let sit for about an hour, and eat!

If you look closely at the photos, you’ll notice I’m missing an ingredient or two.

First, the original recipe called for one celery stalk. I didn’t have one the first time I made it and didn’t miss it at all. This time, I had some in the fridge that I wanted to use up anyway, but I don’t think it added a thing to the flavor. It might taste pretty fresh in the original recipe that had only one tomato and was meant to be served as a cold salad, but it didn’t work when we used it to make flat bread pizzas.

Second, the original called for fresh parsley. I never have any fresh parsley on hand so I doubt I will be making a special purchase just to add some here. I did try some dried parsley mixed with the vinegar before I added the other ingredients, but I didn’t notice it and may just leave it out in the future. We do have an abundance of fresh chives if I want to keep that little bit if green color in there.

Like I said, we made flat bread pizzas with it today. Yum!! I placed a Flat Out Flat Wrap in the toaster oven on non-stick foil and let it crisp up a bit before adding about a cup of the salad and 1/4 cup of cheese. It took about five minutes for it to crisp up a and for the cheese to melt. Delicious! For the kids (and for myself when I want a smaller meal), I use the Hungry Girl Sandwich Folds. They are perfect for making two tiny pizzas for the kids.

Tonight we’re having tacos and I plan to fill mine up with this salad, a mix of ground turkey and lentils, a little avocado, and lettuce.

My husband and I were brainstorming about other recipes we could use this in and here’s what we came up with:

    • Flat bread pizzas
    • Tacos
    • Taco Salad
    • Burritos
    • Nachos
    • Omlette
    • Wraps

Ok, maybe we can’t think much past Mexican, but I’m sure there is a lot more. Anyone else have some ideas? I’m pretty sure I’ll be making this a lot and, at about 50 calories for 1/2 cup, I’d like to come up with more meals.

Ok, let’s just look at that awesome picture again and brainstorm about more meals we can make with this!

Kristin - Exploring Domesticity

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