This quick and delicious recipe is perfect for any appetizer, snack or dessert at your next gathering. Almond butter stuffed dates provide just enough sweet but salty taste to satisfy any craving!
Mint Sugar Snap Peas
These mint sugar snap peas make the perfect side dish to any meal. They are full of fiber and vitamin C!
Ingredients
- 2 teaspoons olive oil
- 1 pound fresh sugar snap peas strings removed
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon fresh lemon juice
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Instructions
- Wash your hands and clean your cooking area.
- Wash sugar snap peas and remove strings.
- Heat skillet to medium-high heat; add olive oil.
- Add the snap peas to the skillet and sautรฉ until just tender (about 8-10 minutes).
- Remove from heat and stir in mint.
- Drizzle lemon juice on top. Toss lightly.
Recipe Notes
Hearty Vegetable Soup
Ingredients
- 1 14.5 ounce can low sodium chicken broth
- 1 8 ounce can tomato paste
- 1 cup water
- 3 small red potatoes diced
- 2 carrots sliced
- 1 can black beans drained and rinsed
- 1 small onion chopped
- 2 stalks celery diced
- 1 14.5 ounce can diced tomatoes w/ green chilies
- 1 cup frozen green beans
- 1 cup frozen corn kernels
- 1 teaspoon creole seasoning
- salt and pepper to taste
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Instructions
- In a large stock pot, combine broth, tomato paste, water, potatoes, carrots, celery, onion, beans, un-drained diced tomatoes, green beans, and corn.
- Season with Creole seasoning salt and pepper.
- Bring to a boil, then reduce to a simmer for 30 minutes or until all vegetables are tender.
Recipe Notes
Black Bean and Rice Salad
Ingredients
Rice
- 1 cup cooked and cooled brown rice
- 1 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped, red bell pepper
- 1 15 ounce can unsalted black beans rinsed and drained
Dressing
- 1/4 cup white wine vinegar or lemon juice
- 1/2 teaspoon dry mustard powder
- 1 teaspoon garlic clove chopped (or 1/2 teaspoon garlic powder)
- 2 tablespoons canola oil
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt optional
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Instructions
- In a mixing bowl, stir together rice, onion, red or green pepper, and beans.
- In a jar with a tight fitting lid, add vinegar, dry mustard, garlic, vegetable oil, salt, and pepper. Shake until dressing is evenly mixed.
- Pour dressing over bean mixture and stir to mix evenly. Chill for at least one hour. Serve cold as a side dish or main dish.
Recipe Notes
Bean and Avocado Wrap
The colors and flavors in our Bean and Avocado wrap are amazing– beans, onions, avocado, red cabbage, carrots, and cilantro. Use whole-wheat tortillas to give added fiber.
Ingredients
- 1 15 ounce can unsalted pinto beans drained and rinsed
- 1 medium ripe avocado
- 1/4 cup reduced-fat shredded cheddar cheese
- 1/4 cup diced red onion
- 1 tablespoon olive oil
- 2 tablespoons cider vinegar
- 1/8 teaspoon salt
- 2 teaspoons canned chipotle Chile peppers in adobo sauce finely chopped
- 2 cups red cabbage shredded
- 1 medium carrot shredded
- 1/4 cup chopped fresh cilantro
- 4 corn tortillas 7-inch
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Instructions
- Mash beans and avocado in medium bowl with a potato masher or fork.
- Stir in cheese and onion.
- In another medium bowl whisk oil, vinegar, salt, and chipotle Chile peppers.
- Add cabbage and mix together.
- To assemble the wraps, spread about 1/2 cup of the bean and avocado mixture onto a tortilla and top with about 1/3 cup of the cabbage, carrots, and cilantro.
- Roll up.
- Repeat with remaining ingredients.
Recipe Notes
