Happy Meatless Monday! As per the use, today we’re featuring another delicious meatless dish in honor of the Meatless Monday movement.
I promised today I would start to chronicle my countdown to the BIG 4-0 as well. T minus 46 days and counting! As I continue my strength training, I’m even more aware that ABS ARE MADE IN THE KITCHEN! That’s right folks — 70% of that svelte middle you crave is about having a good diet with loads of veggies and healthy protein. The other 30% is what you do in the gym.
Today’s recipe is sweet & spicy, with no need for any added sugar. The ginger gives it a little extra kick. It is adapted from a recipe originally posted by the lovely Miss Averie Sunshine at Averie Cooks from back in 2010. I removed an item or two from the “laminated list” and amped up the ginger (we go cray cray for the fresh ginger at this house) This salsa is great for lunch with fresh avocado slices or Roasted Vegetables over Quinoa. For dinner, try some with my Meatless Ground “Beef” Enchiladas or any of your favorite dishes. Here’s what you need!
- 1 8-ounce canned corn (low sodium)
- 1/3 cup mango, diced
- 1/3 cup red bell pepper, diced
- 1 tablespoon fresh ginger, grated
- Freshly-squeezed lime juice from 1/2 lime
- 1/4 cup fresh cilantro, finely chopped
- Kosher salt and freshly-ground black pepper, to taste
Combine all ingredients in a medium-sized serving dish. Stir well and serve immediately. If you don’t finish off the whole dish, the leftovers can be stored for a couple of days in the refrigerator. Ours didn’t make it 🙂 [widgets_on_pages]