1/2 can (15 oz) corn, drained
1/2 can (15 oz) Black beans, drained
3/4 cup Celery, chopped
1/4 cup Green onion, chopped
1/8 cup Cilantro, chopped
6 oz Salsa
1/8 cup Red wine vinegar
Directions
In a large bowl, comine first five ingredients; mix well. Blend
salsa and vinegar. Pour over salad and toss well. Cover and chill.
Spoon onto lettuce leaves. This was for 8, but I have reduced to 4
people Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1
VEGETABLE EXCHANGE CHO: 0g; FAT: 1g; CAL: 116
Brought to you and yours by Nancy O'Brion and her Meal-Master.
Servings: 4 servings
Black Bean And Salsa Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Salads; Beans; Vegetarian
The History of Recipes
It is possible to trace the history of written recipes far back into history, in truth as far back as early Egypt, and maybe even further. Interesting though that maybe, sadly, these ancient recipes were just simple hieroglyphic or cunieform instructions for preparing meals.
Later, we find two books which appeared in the 1300s ; a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books have no connection with the curry that is popular today, but instead accounts of the types of food enjoyed by the rich and powerful of that time. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new spices and herbs created an explosion in manuscripts on food, many of which are kept safe in private libraries. The arrival of television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Black Bean And Salsa Salad recipe.
