Summer is not officially here although it will feel like it the next few days. The forcast says 90's today followed by more warm weather the rest of the week.
My work schedule has been interrupted with a schedule change and it is difficult getting used to. I normally work from 6:00am to late afternoon and now I do not begin until 12:00pm keeping me at work until late. Another summer will be missed since I will be inside. I always look foward to the lighter later part and will not get to enjoy it. I try to eat before it gets too late so when I get home I am not ravenous and eat everything in sight. For this reason I make several low fat, protein rich snack foods. One of the household favorites is black bean and raspberry salsa. The recipe is listed below.
Please send your comments, ideas and suggestions. M.
Raspberry, Black bean and Jalapeño Salsa
1 can black beans drained and rinsed
1/4 cup raspberry jelly
2 Tablespoons fresh squeezed lime juice
2 Tablespoons fine diced red onion, after diceing soak in cold water for ten minutes, drain before using
1 jalapeño, seeded and fine diced
1 minced garlic clove
1/4 cup chopped cilantro leaves and stems
Kosher salt and ground black pepper
1) Heat the jelly in the microwave for about 30 seconds, add the lime juice
and mix until it is smooth, strain through a fine mesh sieve.
2) Add everything to a large non reactive work bowl and fold together.
3) Start with 1/4 teaspoon each of the salt and pepper and season the salsa.
4) Refrigerate for an hour and then taste and adjust the salt and pepper if needed.
5) Serve with tortilla chips, warm pita or tortillas.
Corn tortillas have fewer calories than flour and are gluten free.
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