Sesame Sweet Potato and Pea Salad Recipe
- 1 large cooked sweet potato, cut into bite-sized cubes
- 1 can chickpeas, rinsed and drained
- 1 cup baby bok choy, cooked or raw, chopped
- 1 tablespoon tahini (sesame paste)
- 1 teaspoon soy sauce
- 1 tablespoon minced green onions
- 1/2 teaspoon toasted sesame oil
Combine all ingredients in a large bowl and toss gently. Allow salad to marinate for at least 30 minutes before serving.
Carb Boost: 1 cup of chickpeas contains 45 grams of carbs, and 1 cup of sweet potatoes contains 54 grams of carbs.
More: The Role of Carbohydrates in Recovery
Southwestern Two-Bean and Corn Salad Recipe
- 1 can black beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 2 cups canned, fresh or defrosted corn
- 1 cup kale, chopped
- 1 red bell pepper, chopped
- 1/2 small white onion, finely minced
- 1 garlic clove, grated
- 1 small jalapeno, chopped (with or without seeds)
- 2 tablespoons fresh cilantro, chopped
- zest and juice of 1 lime
- 1/4 cup grated pepper jack cheese, optional
- salt and freshly ground black pepper to taste
Combine all ingredients in a large bowl and toss gently. Allow salad to marinate for at least 30 minutes before serving.
Carb Boost: 1 cup of black beans contains 41 grams of carbs, 1 cup of pinto beans contains 45 grams of carbs, and 1 cup of corn contains 41 grams of carbs.
