Prep Time:
5 minutes
Cooking Time:
10 minutes
Yields:
2 people
Ingredients:
2 teaspoons olive oil
1/2 small yellow onion, sliced into half moons (long, thin slivers)
2 precooked chicken sausages, sliced into 1/2” rounds
1/2 bunch kale, chopped into 1” pieces
1 tablespoon balsamic vinegar

Directions:

1. Heat oil in frying pan.
2. Sauté onions for 5 minutes.
3. Add sausage and kale.
4. Cook for 5 minutes or until sausage is hot and kale becomes soft.
5. Remove from heat, sprinkle with balsamic vinegar and serve.

Notes:

• If you are a vegetarian, try substituting marinated tempeh for sausage. Cut tempeh into bite-size cubes, marinate in tamari or soy sauce for 30 minutes and follow the recipe using tempeh in place of sausage.

Prep Time: 10 minutes
Prep Notes: So easy to toss together and take to a party with blue chips.
Cooking Time: 0 minutes
Yields: 6 people

Ingredients:
1 15 oz can black beans, rinsed and drained  
1 cup uncooked fresh or frozen (thawed) corn kernals  
1 large ripe tomato, cut into 1/4-inch dice (about 1 cup)  
1 small red onion, cut into 1/4-inch dice (about 1/2 cup)  
2 tablespoons finely chopped fresh flatleaf parsley  
2 teaspoons minced garlic  
2 tablespoons white wine vinegar or distilled shite vinegar  
1/4 cup extra-virgin olive oil  
1 teaspoon chili powder
1/4 teaspoon ground cumin  
1 teaspoon sugar  
1/2 teaspoon salt  
1/4 teaspoon fresly ground black pepper

Directions:
1. Place the black beans, corn, tomato, onion, and parsley in a large bowl and stir gently to combine.  
2. Place the garlic, vinegar, olive oil, chili powder, cumin, sugar, salt, and pepper in a small bowl and whisk to combine.  
3. Pour the dressing over the bean mixture and toss to coat.  
​The salad can be kept a room temperature for up to 6 hours.

Notes:
This can be made up to two days ahead of time but, do not add the dressing until almost ready to serve.  ***Only use organic corn as corn is so genetically modified today.

Credit:
Food to Live By, Myra Goodman, p.237.