Southwestern Chili Bean Salad

Since Weight Watchers started their Freestyle Program, I've been on the lookout for zero point recipes.  I made this one today and omitted the oil and cheese so it's ZERO Smart Points.

SOUTHWESTERN CHILI BEAN SALAD

2 cups canned pinto beans, drained and rinsed

1 jalapeno pepper, chopped

2 tomatoes, diced

½ cup chopped green onions

1 large stalk celery, chopped

2 T. tomato juice

4 tsp. red wine vinegar

1 tsp. canola oil

½ tsp. paprika

¼ tsp. ground cumin

¼ tsp salt

¼ tsp. black pepper

½ cup shredded Cheddar cheese (optional)

Combine vegetables in large bowl.  In a small bowl mix

the vinegar, spices and oil. Pour over vegetables and stir

well.  Sprinkle on cheese if desired

Roasted Okie Okra

Another recipe that I sampled at a cooking class hosted by Chickasaw Nation.  I modified it to add the egg white in order to crisp the okra a little better.

The cooking demonstrator prepared it in the oven.  I used an air fryer and it worked great.

Sorry---no picture available---I ate the entire batch before thinking of making a photo!

ROASTED OKIE OKRA

1 lb. okra

Cooking spray

½ tsp. garlic powder

¼ tsp. salt

¼ tsp. pepper

1 egg white, beaten to a froth

Trim off tough stems from okra.

Preheat oven to 425°

Cut okra lengthwise, dip into egg white and place on baking sheet sprayed with cooking spray.

Spray okra with cooking spray.

Sprinkle on seasonings and toss to coat.

Roast for 15 minutes or until dark spots appear on okra.

You can put under broiler for a few minutes if desired.

This recipe came from Chickasaw Nation Nutrition Services

Corn and Blueberry Summer Salad

This recipe sounds really unusual but once you taste it, you're going to like it!  Use fresh blueberries if at all possible.  I've made it using frozen and it turned out tasting great but the juice ran out of the berries and discolored the other ingredients.

 

CORN AND BLUEBERRY SUMMER SALAD

2 T. Lime juice

1 T. olive oil

1 T honey

½ tsp. ground cumin

3 ½ cups corn

1 c. fresh blueberries

1 c. cucumber, chopped

¼ c. red onion, chopped

¼ c. cilantro, chopped

1 c. bell pepper, chopped

1 jalapeno pepper, chopped

In a small bowl, mix lime juice, olive oil, honey and cumin.

In a large bowl mix remaining ingredients.

Drizzle dressing on top of vegetable, gently toss and chill.

This recipe is from Chickasaw Nation Nutrition Services