Video Recipe: Corn and Black Bean Salsa

With the Super Bowl this weekend, you may be wondering how you will keep your New Year's resolution of healthy eating. Well don't despair, just try this delicious appetizer. Serve it with baked or low-fat tortilla chips.

With a little practice and planning, a low-fat, plant-based lifestyle can become second nature in any of life's situations and it is by far the single most important choice you can make for your health.

Corn and Black Bean Salsa

Preparation time: 10 minutes

Serves 8 when prepared as a side salad

Ingredients:

0.50 cup balsamic vinegar

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon white sugar

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 teaspoon chili powder

2 15-ounce cans black beans, rinsed and drained

1 15-ounce can sweet corn, drained

6 tablespoons chopped fresh cilantro

1 to 2 cups halved grape tomatoes or chopped tomatoes

Directions:

Mix balsamic vinegar, oil, salt, sugar, black pepper, cumin and chili powder.

In a medium bowl, stir together black beans and corn. Toss with dressing and cilantro. For best flavor, cover and refrigerate overnight. Stir in tomatoes just before serving.

I am a Plant-Based Nutrition Counselor, a graduate of Cornell University's plant-based nutrition program, the only program in the country which focuses on the medical benefits of a low-fat, plant-based lifestyle, and am board certified by the American Association of Drugless Practitioners. I help people to achieve their wellness goals by providing them with the tools that they need to gain control over their health. I hope you enjoy my blogs. If you would prefer individualized assistance with your weight, with a chronic, degenerative disease, with other health and wellness aspirations, or if you would like me to speak to a group, please email me at traceyeakin@gmail.com or give me a call at 724.469.0693 to arrange a time.

I can personally attest to this lifestyle. The results are nothing short of dramatic.  I had been a vegetarian for 21 years when 4 years ago I adopted an entirely plant-based lifestyle. Since that time, I have lost over 50 pounds and have kept it off and resolved an autoimmune condition known as idiopathic thrombocytopenic purpura or ITP.  My body was attacking and destroying my platelets. I could have faced platelet transfusions or the removal of my spleen. A low-fat, plant-based lifestyle changed everything for me. My goal is to help as many people as possible to make similar positive changes in their lives.

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