Black Bean Salsa
Shared by Harbin Clinic Business Office
1 can black beans, rinse well
1 can white corn, drained
1 can rotel with cilantro and lime
1 can petite diced tomatoes (if possible, use fresh tomatoes)
1 small onion diced
1 fresh lime – juiced
Pinch of salt
*Refrigerate for a few hours to let tastes blend.
Shared by Peggy Williamson, Dietician
2 cups water 3 tomatoes, diced
1 cup quinoa 1 cucumber, diced
1 pinch salt 2 bunches green onions, diced
¼ cup olive oil 2 carrots, grated
½ tsp sea salt 1 cup fresh parsley, chopped
¼ cup lemon juice
In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutews. Allow to cool to room temperature; fluff with a fork.
Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.