Saturday, April 25, 2009

Party Time!

So it's been a bit since we updated. But that doesn't mean we haven't been eating some yummy things. Most of the posts have been about what we ate for dinner, but today I'm gonna post about a yummy salad that makes an excellent lunch. If you're like me, the last thing I want to do when I have to get up early for work is run around the kitchen to try and find something healthy and tasty to bring for lunch. I made this up Sunday night stuck it into tupperwares and I had lunch for half the week. woot! This recipe is courtesy of Lizz.

Fiesta Salad


  • 2 cups cooked brown rice
  • 1 can corn, rinsed and drained
  • 1 red pepper
  • 2-3 scallions
  • 1 cup dried cranberries ( i accidentally bought craisens :) )
  • 1 carrot
  • 1 can black beans, rinsed and drained
  • 3 tbsp cilantro
  • 1 clove garlic
  • 4 tbsp soy sauce (consider low-sodium, but not necessary)
  • 2 tbsp lemon juice
  • 1/2 cup olive oil****
  • slivered almonds
**** When I made it I used 1/2 cup olive oil and personally it was wayyy to oily. Still delicious, but it raised the calories way up and didn't seem necessary. Next time when I make it I will try 2tbsp and see how that works out.

Cook up your brown rice (in a rice cooker! get one!) . When that's done cooking put it in a bowl with the corn, chopped red pepper, shredded or chopped carrot, cranberries, chopped scallions, black beans and cilantro.

In a small bowl mix up garlic, soy saucse, lemon juice, and oil. Throw that on bowl one and top with slivered almonds. It seems best to add the almonds right before you are about to eat it so that they retain their nice crunchyness.



Nutrition 1 serving of salad (6.8 oz) w/ .3 oz of almonds:
Calories: 381 - (if you used 2tbsp of olive oil it would be 291 calories)
Fat: 19g
Protein: 9g
Carbs: 47g


Dad said...

Your salad Looks good and sounds good . I would have cut the carrots diff. But they still taste the same

Sistah Jill :-) said...

Yum - I am definitely making this! What a perfectly healthy lunch!