01 Jul Have a healthy 4th of July Weekend!
Before suffering a stroke, I was known as the Queen of Chili con Queso. I would cut up some processed cheese and chili peppers and pop them into a small crock pot. Then I would pick up a couple of bags of crispy tortilla chips at the grocery store and head out to a barbecue. Little did I know that the deep-fried tortillas and the oily processed cheese was damaging my arteries and setting me up for an ischemic stroke.
Today I make my own tortilla chips and I make this fresh and healthy black bean salad.
Pre-heat oven to 350 degrees
Yellow corn tortillas extra thin (I purchase a bag of 24 super soft ones)
Make 2 Stacks of 6 tortillas each. Cut each stack into 4 equal wedges with a pizza cutter.
Then arrange then on baking sheets carefully so they do not touch.
Bake for 5 minutes on each side or until crispy.
Take them out and cool.
2 (15-ounce) cans no-salt added black beans, drained and rinsed
2 tomatoes cored and chopped.
16 ounces frozen corn, thawed.
16 ounces frozen baby lima beans, thawed.
1 can of artichoke bottoms, diced.
1 (8 ounce) can sliced water chestnuts
4 green onions, chopped.
½ onion chopped.
3 tablespoons lemon juice
Zest of 1 lemon
3 tablespoons balsamic vinegar
Combine the black beans, tomatoes, corn, lima beans, artichokes, water chestnuts, green onion, and onion in a large bowl and stir. Add the lemon juice, zest and vinegar to the salad.
Printed with permission from Prevent and Reverse Heart Disease Cookbook by Ann Crile Esselstyn and Jane Esselstyn.