Last weekend, I had the pleasure of hosting some friends over for dinner and decided to have a Tex-Mex themed dinner. We made low cal margaritas, chicken and flank steak tacos, and these two amazing sides.
These two recipes contain all of the best summer produce that California has to offer. Thanks to my CSA (community shared agriculture) both of these recipes were born. I get inspiration from all the organic produce that comes to my door every week and it makes it easy to show how amazing vegetables (and fruit) can be. It may just be me, but fresh vegetables straight from a small farm are the best! If you subscribe to any CSA's in your area, comment below with which ones you use! The best way to support these CSA's is to spread the word and share with others.
Planning on having BBQ soon? These are perfect sides to have on deck. The stone fruit salsa is the perfect mix of sweet and spicy and pairs well with healthy tortilla chips (like these Trader Joe's Quinoa Black Bean Chips) or our favorite, Siete Lime Grain Free Chips.
This salsa is fresh, bright, tangy, spicy, and sweet. It is addicting, yet also super healthy.
Stone Fruit Salsa
recipe (serves 6)
-2 medium yellow peaches, diced
-2 medium nectarines, diced
-1 large cucumber, diced
-4 small Santa Fe peppers (can sub 2 jalapenos), roughly chopped
-1/2 medium red onion (about 1/2 cup), roughly chopped
-juice of 1 lime
-2 Tbsp. apple cider vinegar
-2 Tbsp. hemp seeds
-In a large bowl, add all of the chopped vegetables: peppers, fruit, cucumber, and onion.
-Add the lime juice and apple cider vinegar. Mix well.
-Add 1/4 cup of hemp seeds.
-Refrigerate for at least 1 hour and best when refrigerated and marinates for 6-8 hours.
Nutrition Facts (per serving): 75 calories, 13 grams carb, 2 grams fat, and 3 grams protein.
MACROBALANCED TIP: If your carbohydrate needs are lower for the day, swap out chips for slices of jicama or cucumber. These are good chips replacements!
Now that you have a great salsa to put on tacos or pair with veggies and chips, let's talk a good side for your fiesta. Fresh corn is in season and it is so good that eating it raw is so delicious. This salad contains all fresh ingredients with a nice sweet lime dressing.
The second plus to this bean salad? It is super high fiber! and packed with vegetarian protein Black beans provide the most fiber and protein with about 15 grams of each respectively per 1 cup cooked.
Fresh Corn and Black Bean Salad with 4 Ingredient Lime Dressing
recipes (serves 6)
For the salad:
-2 ears of corn (I used tri-color)
-1/2 cup sugar snap peas, chopped
-1 can of organic black beans (10 oz.)
-1 cup carrots, chopped
-3/4 cup red onion, chopped
For the dressing:
-juice of 2 limes
-2 Tbsp. apple cider vinegar
-2 Tbsp. rice wine vinegar
-4 fl. oz. of avocado oil
Salt and pepper to taste
-Clean and remove the husk from the corn. Try to remove as much of the husk as you can with water and a paper towel. Using a large knife, cut around the corn to remove all the fresh kernels. Place this in a large bowl.
-Chop the rest of the vegetables and add to the bowl.
-Rinse and clean black beans and add to the bowl.
-In a container that you can close to mix (I use a mason jar), add the juice of two limes, the ACV, the RWV, and the avocado oil. Season to taste with salt and pepper.
-Pour the dressing over the bean salad and mix well.
-Refrigerate for at least 2 hours for maximum flavor.
Nutrition Facts (per serving): 285 calories, 23 grams carb (7 grams fiber), 19 grams fat, and 6 grams protein.
MACROBALANCED TIP: For a full MACROBALANCED Fiesta plate, choose 1 corn tortilla, roughly 4-6 ounces of chicken or steak, 1/2 cup of bean salad, + 2-3 Tbsp. salsa. Add in extra veggies you would like and a little bit of avocado if need the extra fat!