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.
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About the Author
Sabrina Tillman Grotewold is the former running editor for Active.com, and the creator of the Active Cookbook. She runs nearly every day, enjoys cooking and developing recipes, and taking her son for long walks in his stroller.
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