Black Beans with
Corn and Tomatoes
By Terese Hlavin
Ingredients
1 15-ounce can – low –sodium,
no fat added black beans
1 cup - cut tomatoes, fresh or canned
1 teaspoon – fresh parsley, chopped
½ teaspoon – chili powder
1 cup – frozen corn, thawed
1 clove – garlic, pureed or roasted
1/8 teaspoon – cayenne pepper, or more to taste
Directions
Drain and rinse beans
In a bowl, combine beans, corn tomatoes, and garlic
Add parsley, pepper, and chili powder
Combine and serve.
Sweet Potato
Fries
By Richie Levell Heard
Ingredients
1 tablespoon brown sugar
Cooking spray3 tablespoons butter
1 tablespoon ground cinnamon
1 tablespoon white sugar
¼ teaspoon ground ginger
1 tablespoon sale, or to taste
2 large sweet potatoes, peeled and cut into ¼ -inch thick fries
Directions
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and
spray with cooking spray
Melt butter with cinnamon, white and brown sugar, ginger and salt in a
large microwave-safe glass bowl on high, 1 to 2 minutes; remove from oven and
stir until mixture is thoroughly combined.
Dredge sweet potato pieces in the butter-brown sugar mixture to
coat. Arrange fries on the prepared
baking sheet.
Bake in the preheated oven until fries are tender and coating has
baked onto the fries, 30 to 35 minutes
Zesty Lime Shrimp and Avocado Salad
By Amie Jatta
Ingredients
1 lb
jumbo cooked shrimp, peeled and deveined, chopped
1
medium tomato, diced
1
avocado, diced
1
jalapeno, seeds removed, diced fine
¼ cup
chopped red onion
2
limes, juice of
1 tsp
olive oil
1 tbsp
chopped cilantro
Salt
and fresh pepper to taste
Directions
In a large bowl combine chopped shrimp, avocado,
tomato, jalapeño. Combine all the ingredients together, add
cilantro and gently toss. Adjust salt and pepper to taste.
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