A couple weeks ago I told you about how I’ve been quite the lazy bum. On that note I’ve been seeking the simplest recipes composed of fresh ingredients. Because in this household, simple doesn’t usually equate with “from a jar” or “made by a factory and transferred to my freezer.”
Ironically, I have a hard time with simple. I’ll always find a way to complicate life when I can, including when cooking. But my friend Dawn kept me down to earth with this idea, which was particularly intriguing because of the banana. I’ve had mango salsa, pineapple and peach – but never banana!
This recipe really doesn’t need any extra steps or ingredients to nourish the body and taste buds on a lazy summer evening after a long day. It’s perfect as is; a blend of a few clean, fresh ingredients coming together in less than 20 minutes. If you’re like me and need a reminder to KISS, try putting this on your weekly menu. You’ll be glad you did!
1 can black beans, rinsed and drained
2 bananas, peeled and chopped
2 jalapenos, seeded and diced
1/2 red onion, diced
1 bunch fresh cilantro, chopped
juice from 1 lime
pinch of cumin
freshly ground salt and pepper, to taste
4 tilapia filets, about 5oz each
1 tsp each chili powder and cumin
salt and pepper
Combine the beans, bananas, jalapeno peppers, red onion, cilantro, lime juice, and cumin in a bowl. Season to taste with salt and pepper. Set aside.
Sprinkle the fish with chili powder, cumin, salt and pepper, and gently rub into the filets. Broil, pan-sear, or grill until just opaque.Serve hot with the banana & black bean salad.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 3.6 g
Cholesterol: 62.5 mg
Sodium: 460.9 mg
Total Carbs: 36.3 g
Dietary Fiber: 7.9 g
Protein: 36.1 g
Update: Check out this recipe and other wholesome favorites at Michelle’s Wholesome Whole Foods Friday Event!