Avocado and Toasted Corn Guacamole
Makes a generous 2 cups
For an even lighter guacamole you can substitute 3/4 cup thawed frozen green peas that have been pureed in a food processor for 1 of the avocados.
1 cup corn kernels, fresh or frozen
2 avocados, halved, pitted, flesh spooned out and coarsely mashed
2 medium scallions, thinly sliced (about 1/4 cup)
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon hot sauce such as Chiloula or Tabasco
Salt and pepper
Heat a medium skillet over medium heat. Add corn and toast in dry skillet until spotty brown, about 5 minutes; cool slightly.
Meanwhile, mix remaining ingredients, including salt and pepper to taste in a medium bowl; stir in corn, transfer to a serving bowl and serve. (Can be covered and refrigerated for a couple of hours.)
Easy Black Bean Dip
Makes a generous 1-1/2 cups
Of these three healthy dips, this one is the most simple to make … and look how good-for-you it is.
1 can (15 to 16 ounces) black beans, drained, 1 cup mashed, 1/2 cup left whole
1/2 cup your favorite prepared salsa
1 medium scallion, sliced thin
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Salt and ground black pepper
Mix all ingredients in a medium bowl, seasoning to taste, if necessary, with salt and pepper. Serve! (Can be covered and refrigerated for a couple of days.)
Mango Salsa
Makes about 3 cups
Any leftover salsa can be tossed into tomorrow's salad. You can also use it as a topping for sautéed or grilled chicken breasts, pork chops, shrimp, fish or even crab cakes.
1 mango, peeled, pitted and diced small
1/2 red bell pepper, halved, stemmed, seeded and diced small
1/2 jalapeno, halved, stemmed, seeded and minced
1/4 red onion, diced small
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Salt and pepper
Mix all ingredients in a medium bowl, seasoning to taste with salt and pepper. Serve! (Can be covered and refrigerated overnight.)
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