It’s Cinco de Mayo and that means, music, celebration and, of course, food and drink. In spite of all of the ideas spinning around in my head about what I should be blogging about – like converting a resume to plain text or discussing different writing styles – the tastes of the day keep permeating my imagination. As one who has been working hard on losing a few pounds, those blasted “caloric counts” are always on my mind. Now I’m doing good in the weight-loss department with the assistance of MyFitnessPal – a great app to help you count calories and exercise. I am pleased to report that I have 15 lb less body fat surrounding my middle than I had just 7 1/2 weeks ago. It’s been a pretty easy ride with the help of MFP. I’ve become so much aware of every bite I put in my mouth and what it’s worth. I don’t feel deprived; I just count everything I eat. So that means today, a Margarita or a Corona Light is not out of the question — as long as I count it! But do I really want to waste all those calories on one little drink. Hmm, have to think about that one. I’d much rather enjoy good, fresh goodies from my kitchen.
Those of you that follow me know that I communicate with my readers on all levels – and that includes food and eating. So on on a lighter eating note, today I communicate with you through my Black Bean and Mango Salad or call it a salsa. I made this with fresh jalapeno and cilantro from the garden — some of this year’s first spring bounty. And at only 53 calories per half cup, it’s pretty guilt-free, so enjoy!
Black Bean and Mango Salsa
1 can black beans, drained and rinsed
2 cups chopped mango
1 cup diced sweet red pepper
1 jalapeno – seeded and chopped fine
½ cup diced red onion
¼ fresh cilantro leaves, chopped
¼ cup fresh lime juice
1 tbsp extra virgin oil oil
Coarsely ground salt and pepper to taste
Combine all ingredients in a bowl, mixing well. Refrigerate for at least 1 hour. Serve with pita chips.
If you have the time to make your own pita chips, they are well-worth the effort, especially when still warm from the oven. Here’s my version – short and simple.
The Best Homemade Pita Chips
Whole wheat pitas
Coarse sea salt
Prepare baking pan by drizzling lightly with olive oil, using a pastry brush to spread evenly if necessary. Cut each pita in half and then into triangles, separating each triangle into 2 pieces. Place triangles on pan in a single layer. Drizzle with oil and sprinkle with coarse salt. Bake at 350 for 8 – 10 minutes or until lightly browned. Watch carefully as they can brown quickly.
Enjoy with Black Bean and Mango Salsa.
See you next time!!
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