Cajun Special Bean Salad Food

CAJUN SALAD WITH RED BEANS

Steps:

• Heat 1 1/2 cups water in a teapot. Place the bulgur wheat in a bowl or lidded container. When the water boils, pour the water over the bulgur and seal the container (or place plastic wrap over the top of the bowl). Allow to sit until tender: about 7 minutes for fine-grind and 15 minutes for medium-grind bulgur.
• Meanwhile, cut the tomatoes into bite sized chunks (cut cherry tomatoes in half). Slice the corn off the cob. Dice the green pepper. Finely dice the shallot. Chop the oregano. Drain the kidney beans and rinse them.
• When the bulgur is done, place it in a large bowl with the tomatoes, corn, green pepper, shallot, and beans. Then add the apple cider vinegar, olive oil, Cajun seasoning, fresh oregano, fresh ground pepper, and kosher salt (to taste). Mix and serve.

CAJUN SPECIAL BEAN SALAD

Steps:

• Combine all ingredients, binding with mayonnaise.
• Refrigerate for a couple of hours; serve cold with hot biscuits or cheese toast.

CAJUN BLACK BEANS WITH SAUSAGE AND CORN

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add bell pepper and onion stir-fry; cook and stir 2 to 3 minutes or until crisp-tender.
• Stir in corn, sausage, salt, thyme and pepper blend. Cook 3 to 5 minutes, stirring occasionally, until corn is tender.
• Stir in tomatoes and beans; cook 3 to 5 minutes, stirring occasionally, until hot.

CAJUN GRILLED HALLOUMI WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE

Steps:

• Mix together the oil, herbs, spices and garlic in a large sealable bag. Divide a 250g block of halloumi into 8 slices. It can be very salty, so soak the slices in cold water for at least 10 mins, if you have time. Pat dry, then rub a spoonful of the Cajun mix into each slice, and reserve 4 slices for Open rye sandwich (see 'goes well with').
• In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
• For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
• Heat the grill. Line a grill pan with foil, place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.
• Set aside 2 tbsp guacamole for tomorrow's lunch and chill. Place 2 slices of halloumi on each plate, with some bean salad and a dollop of guacamole on the side.

CAJUN RICE AND BEAN SALAD - DIABETIC FRIENDLY

Steps:

• In a medium bowl, combine the tomatoes, oil, vinegar, marjoram, thyme, salt (if desired), and hot pepper sauce. Stir to mix well.
• Stir in the rice, beans, onion, and celery.
• Serve the salad at room temperature, or cover and refrigerate before serving. Leftover salad will keep in the refrigerator 2 to 3 days.
• Nutritional Information Per Serving (1/2 cup): Calories: 100, Fat: 2g, Saturated Fat: 0g, Calories From Fat: 17, Cholesterol: 0mg, Sodium: 16mg, Carbohydrate: 17g, Dietary Fiber: 3g, Sugars: 2g, Protein: 4g.
• Diabetic Exchanges: 1 Starch, 1/2 Monounsaturated Fat.