Healthy Recipe Spotlight - Corn and Black Bean Salsa

With the Super Bowl this weekend, you may be wondering how you will keep your New Year's resolution of healthy eating. Well, don't despair, just try this delicious appetizer. 

Serve it with baked or low-fat tortilla chips.

With a little practice and planning, a low-fat, plant-based lifestyle can become second nature in any of life's situations and it is by far the single most important choice you can make for your health.

Preparation time: 10 minutes

Serves 8 when prepared as a side salad

1/2 cup balsamic vinegar

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon white sugar

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 teaspoon chili powder

2 15-ounce cans black beans, rinsed and drained

1 15-ounce cans sweet corn, drained

6 tablespoons chopped fresh cilantro

1 to 2 cups halved grape tomatoes or chopped tomatoes

Mix balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.

In a medium bowl, stir together black beans and corn.  Toss with dressing and cilantro.  For best flavor, cover and refrigerate overnight.  Stir in tomatoes just before serving.

I am a Plant-Based Nutrition Counselor, a graduate of Cornell University's plant-based nutrition program, the only program in the country that focuses on the medical benefits of a low-fat, plant-based lifestyle, and am board certified by the American Association of Drugless Practitioners. 

I help people to achieve their wellness goals by providing them with the tools that they need to gain control over their health. 

I hope you enjoy my blogs. 

If you would prefer individualized assistance with your weight, with a chronic, degenerative disease, with other health and wellness aspirations, or if you would like me to speak to a group, please email me at traceyeakin@gmail.com or give me a call at 724.469.0693 to arrange a time.

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