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Eating Healthy On A Budget

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ST. LOUIS, MO (KTVI) –  Leslie Bertsche with Operation Food Search stops by to talk with John Pertzborn about eating healthy on a budget.

Tips included changing your family meal plans to incorporate more vegetables and fruits that are in season.

Find out more: http://www.operationfoodsearch.org/

Southwestern Black-Eyed Pea and Corn Salad recipe from Share Our Strength`s Cooking Matters

Serves 10- ¾ cup per serving
1 medium green bell pepper
1 small red onion, diced
2 (15.5 ounce) can black beans or black-eyed peas, drained and rinsed
1 ( ) can corn kernels, drained and rinsed
3 Tablespoons canola oil
2 Tablespoons vinegar
1 teaspoon cumin
¼ teaspoon salt
½ teaspoon black pepper
¼ cup fresh cilantro, chopped

In a large bowl, add all of the ingredients. Mix well.

Chef`s Notes:
·         Use a cucumber instead of a green bell pepper.  Remove the seeds of the cucumber with a small spoon. Dice the cucumber and add to the salad.

·         Dried black-eyed peas may be cheaper than canned.  If using dried, cook according to package directions until peas are soft but not mushy.  Drain, rinse, and add 3 cups cooked peas to salad.  Use the leftover in other recipes later in the week.

·         Allow the salad to chill for 2-24hours before serving. The longer it can chill and marinade the better it will taste.

·         Use any type of vinegar you have on hand.  Try balsamic, cider, or red or white wine vinegar.

·       Use black beans in place of black-eyed peas.

·         When corn is in season, use fresh in place of canned. Cook 4 medium ears of corn.  Remove the kernels from the cob with a knife. Add to salad.

Nutrition Information per serving: Calories- 100  Fat- 4.5 g   Sodium- 280 mg   Carbohydrates- 14 g   Fiber- 3 g   Protein- 3 g