Sometimes (not often) I want something light and relatively healthy for dinner. I also feel aggravated that the prices of food have been increasing: so I try to come up with some inexpensive meal ideas. That's how this Nappa Cabbage and Black Bean Salad recipe came about.
1 medium sized Nappa Cabbage, shredded
1 can black beans, rinsed and drained
1/2 lime, juiced (you can also use the zest: zest first, then juice)
2 tablespoons olive oil
1/2 green chile, finely chopped
2-3 tablespoons chopped cilantro
1 teaspoon cumin powder (or you can use toasted cumin seeds)
salt & pepper
1. Combine all ingredients in a bowl.
2. Let the salad sit in the refrigerator for at least 30 minutes.
3. Serve with grilled chicken or fish or beef!
This is my last post for this week, but please check out My Mom's Apple Cake recipe I posted on DC Examiner as well as Mother's Day Brunch Ideas.
And don't forget to check in tomorrow to see something new I'm up to :)