Here's to your Health: Candice's Taco Salad

Saturday, December 20, 2008

Candice's Taco Salad

I enjoyed this meal so much that I decided to write it down:

1 cup frozen corn, defrosted

1 cup cooked pinto or black beans

2 ripe, but firm, tomatoes

2 Tbs chopped fresh cilantro

2 Tbs chopped green onions, green part only

1/2 tsp salt, to taste

black pepper

juice of 1 lime

3 Tbs Oil Salad Dressing, homemade

1 pinch to 1/8 tsp chili powder

Mix all together in a medium bowl. Serve with Salad Greens, diced fried potatoes (fresh), and corn chips. Basic but delicious.

1 comment:

Ruth said...: Wow, Candice, Thanks for all the fun recipes. I haven't checked this blog for a long time, because no one ever blogs. Thanks for blogging. I hope you are feeling well. Love, MOM; December 21, 2008 at 9:57 PM

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This Is my favorite fruit salad!!

For ginger syrup
1/2 cup honey
1/2 cup thinly sliced fresh ginger left unpeeled

For fruit salad
4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
2 tablespoons small mint leaves
Preparation
Make syrup:
In a heavy sauce pan, heat honey and ginger over med. heat until it is almost at a boil*, stir constantly. Just before it boils lower the heat and simmer 10 minutes, stirring occasionally. remove from heat and let steep 15-30 minutes (the longer you steep it the more potent the ginger flavor is). Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.

Make fruit salad:
Toss fruit and mint with 1/4 cup syrup, or to taste.

Cooks' note:
Syrup keeps, covered and chilled, 2 weeks.

*To make this raw, blend raw honey with a little water (enough to make it syrupy) add ginger and let sit overnight. pour through a sieve into a bowl and discard ginger.

I actually keep the ginger and chew on it when I want a treat.

Here's to your Health

Saturday, December 20, 2008

Candice's Taco Salad

1 comment:

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