I know some people are predisposed to hate cilantro but I am definitely NOT one of them. MAN I can’t get enough of this stuff! I got a bushel from the farm this past week and it’s been burning a whole in my fridge since friday.
Hmmm what fun can I have with this?
Well, I figured it out yesterday. Paired with a can of black beans, a lime and some diced yellow squash it was an amazingly simple, amazingly tasty, amazing lunch.
Did I say it was amazing? Just in case I’ll say it again… amazing!
OK, I may be talking it up a bit too much. It is really simple. I just love when I can pull stuff out of the pantry and viola! Yummy lunch.
Now, you don’t have to go down the lettuce wrap path with these. I could have easily taken a fork to the bowl and been satisfied but I had these beautiful heads of lettuce so I figured, why not?
Here’s what I did…
- 1 15oz can of Black beans drained and rinsed
- 1 lime
- About 1/2 cup of yellow squash chopped small (I used 2 tiny ones)
- About 1/2 cup chopped cilantro
- Pinch of Kosher Salt
- 1 tbsp honey (21g)
- 2 tsp olive oil (9g)
- Large Lettuce Leaves for wrapping (optional)
- Fat Free Feta for topping (optional)
Zest the lime then cut in half. Squeeze out the just and add it to the beans, squash, cilantro, salt, honey and olive oil.
If you don’t have a fresh lime, mine yielded just over 2 tbsp of juice. Bottled will work in a pinch.
Toss everything together.
Cover and let sit in the fridge for at least 20 minutes.
I ended up with about 2 and 1/2 cups. I used a cup to make 3 yummy wraps on lettuce leaves and topped them with just a bit of fat free feta for a salty bite.
I’m giving the nutritional information for 2 servings. Each will be about 1 and 1/4 cup. My other serving is in the fridge right now. I can’t wait to get my hands on it! It’s probably even better than it was yesterday!
|Servings||Amt per Serving|
|1||1/2 recipe ~ 1.25 cups|
|270||5g||13g||old: 5||new: 6|