UCookbook

Ingredients

• 15.5 ounce can black beans (rinsed and drained)
• 9 ounce cooked corn (fresh or thawed from frozen)
• 1 medium tomato, chopped
• 1/3 cup red onion, chopped
• 2 tablespoons fresh minced cilantro
• Salt and pepper
• Juice of 1 ½ — 2 limes
• 1 tablespoon olive oil
• 1 medium avocado, diced
• 1 chicken breast, chopped (optional)

Directions

In a large bowl, combine beans, corn, tomato, onion, cilantro, and salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil.

Marinate in the refrigerator for 30 minutes. Add avocado just before serving.

—Submitted by Sarah D., Northern Illinois University

Ingredients (about 2 servings):

• 1 spaghetti squash, sliced in half length-wise
• 1 cup cooked chickpeas
• 1 red pepper (sliced)
• 1 zucchini (sliced)
• garnishes (e.g. parsley flakes, chopped scallions)

Lemon-ginger dressing:

• 2 tablespoons balsamic vinegar
• 1 teaspoon lemon juice*
• 1 teaspoon honey (or sugar)*
• 1 teaspoon of grated ginger root*
• 1 tablespoon of oil (olive oil or sesame are best)
• optional heat: red chilli pepper flakes or a teaspoon of hot sauce!

*add more or less to suit your taste

Directions

Slice spaghetti squash lengthwise into two pieces. Remove the seeds with a spoon and discard. Place each half face-down on a baking tray and cook for about 30 min at 400° F (205C). You can test when it’s done by flipping them face-side up and checking to see if a fork will easily go into the flesh. Take out and let cool. Then using a fork, scrape the flesh of the squash and it will come off in long strings (like spaghetti).

You can either continue making your salad when it is hot, or let it cool in the fridge (plan to serve salad after an hour or so). You can either put the spaghetti squash in a separate bowl for the salad, or keep it in the skin, using the skin as the bowl.

To prep red peppers and zucchini: slice thinly and cook on stove top over medium heat. Sautée in a tablespoon of olive oil and any herbs you wish (basil and oregano recommended). Toss the squash with the other ingredients—the roasted or sautéed vegetables and the chickpeas.

Mix all dressing ingredients well in a separate bowl. Sprinkle it over the salad and add any garnishes, such as fresh herbs or scallions. Serves about 2 (as a full meal) and tastes great hot or cold, Keep any leftovers covered in the fridge.

—Submitted by Franklynn B., University College London and Yale

Ingredients (Serves 3–4)

• 1½ cups (15 ounce can) chickpeas, drained & rinsed
• ¼ cup buffalo sauce
• 1 bunch of kale, stems removed and chopped
• ¼ cup green onion, chopped
• 1 red bell pepper, chopped
• 2 carrots shredded or thinly sliced
• 1 ripe avocado
• ¼ — ½ cup blue cheese crumbles
• Juice of ½ lime
• 1 teaspoon of coconut oil
• Sea salt to taste

Directions

Rinse kale and remove stems. Chop into small pieces and massage until tender. Cut avocado in half and add to kale with lime juice and sea salt. Massage the avocado directly into the kale until kale is tender and creamy. Chop green onions, red bell pepper, and carrots and add to kale and avocado mixture. Set aside. Drain and rinse one can of chickpeas. Combine with ¼ cup of buffalo sauce. In a small skillet, add one teaspoon of coconut or vegetable oil. Add chickpeas and sauté until sauce is thick and mostly absorbed. If using a toaster oven, spray a piece of foil or parchment paper with cooking oil. Heat chickpeas until buffalo sauce is absorbed and chickpeas are crispy. Add chickpeas to salad base. Stir or toss to combine. Add blue cheese crumbles when serving. Enjoy. ☺

—Submitted by Jordan J., Lasell College