1 can (15.5 ounces) black beans, rinsed and drained (about 2 cups)
1 cup frozen corn kernels, thawed to room temperature
4 tomatoes, seeded and diced (about 3 cups)
2 garlic cloves, chopped
1/2 medium red onion, diced (about 1/2 cup)
1/2 cup chopped parsley
1 green, yellow or red bell pepper, seeded and diced (about 1 cup)
2 teaspoons sugar
Juice from 1 lemon
In a large bowl, combine all of the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
You could serve this on top of a tostado, a salad or eat with chips or crackers. It's a diabetic recipes so it's carb smart.
And from Eating Well, here's a recipe for green chile chicken tortilla casserole:
Nonstick cooking spray
1 pound tomatillos, outer husks removed, rinsed
1 teaspoon vegetable oil
½ cup onion, chopped
1 fresh poblano chile pepper, seeded and chopped (see Tip)
¼ cup snipped fresh cilantro
1 teaspoon sugar
½ teaspoon ground cumin
¼ teaspoon salt
12 (6 inch) corn tortillas, halved
3 cups shredded, cooked chicken breast meat
1 ¾ cups shredded reduced-fat Mexican-style four cheese blend (7 ounces)
1 (16 ounce) jar salsa (see Tip)
Chopped tomato, chopped onion, sliced fresh jalapeño chile peppers, sliced green onion, and/or snipped fresh cilantro (see Tip) (optional)
Preheat broiler. Lightly coat a 2-quart square baking dish with cooking spray; set aside. Line a 15x10x1-inch baking pan with foil. Place tomatillos in the baking pan. Broil 4 to 5 inches from the heat for 6 to 8 minutes or until softened and charred, turning occasionally. Set aside to cool slightly.
In a large skillet heat oil over medium heat. Add onion and poblano chile pepper; cook and stir for 4 to 5 minutes or until tender and onion starts to brown. Step 3 In a blender or food processor combine tomatillos, onion mixture, cilantro, sugar, cumin and salt. Cover and blend or process until smooth, stopping and scraping down sides as necessary.
Spread 3/4 cup of the tomatillo mixture in the prepared baking dish. Arrange six of the tortilla halves over the tomatillo mixture, overlapping slightly. Top with 1 cup of the chicken, 1/2 cup of the cheese, and half of the salsa, spreading evenly. Add six more tortilla halves and top with 1 cup chicken, 1/2 cup cheese, and half of the remaining tomatillo mixture, spreading evenly. Add six more tortilla halves, the remaining 1 cup chicken, and the remaining tomatillo mixture. Top with the remaining six tortilla halves and the remaining salsa, spreading to cover completely.
Cover the dish with plastic wrap and chill for at least 8 hours or up to 24 hours. Cover and chill the remaining 3/4 cup cheese until needed.
Preheat oven to 375 degrees F. Remove plastic wrap. Cover dish with foil and bake for 40 minutes. Remove foil then sprinkle with the remaining 3/4 cup cheese. Bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving. If desired, garnish with chopped tomato, chopped onion, sliced jalapeno, sliced green onions, and/or snipped fresh cilantro.
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Salsas vary greatly in sodium content. Read nutrition labels and choose the salsa with the lowest amount of sodium.
You could make both dishes for a meal and you could even round it out with stuffed avocados:
¼ cup nonfat plain yogurt
2 tablespoons low-fat mayonnaise
2 tablespoons pimientos, rinsed and patted dry
1 small clove garlic, minced
⅛ teaspoon cayenne pepper, or to taste
⅛ teaspoon salt, or to taste
2 ⅔ cups cooked crabmeat, picked over
2 ripe avocados, halved
Lemon wedges for garnish
Combine yogurt, mayonnaise, pimientos, garlic, cayenne and salt in a blender. Blend until smooth. Transfer to a bowl and mix in crab. Adjust seasoning with cayenne and salt.
Divide the crab salad among avocado halves. Serve with lemon wedges.
Moving on to some disturbing news, Niles Niemuth (WSWS) reports:
Shock and anger quickly spread online Tuesday as video posted on social media showed a group of armed men in street clothes snatching a young protester off the street and trundling her into an unmarked van during a peaceful demonstration against police violence in New York City.
While the men refused to identify themselves at the scene of the kidnapping, the New York Police Department (NYPD) later identified them as members of the police force’s plainclothes Warrant Squad.
Outrage over Tuesday’s incident was compounded by its similarity to the snatch and grab detentions carried out in recent weeks by federal paramilitary police in Portland, Oregon. In that city, a tactical wing of Customs and Border Protection known as BORTAC, sent in by President Trump to crack down on protests near the federal courthouse, has been seizing protesters, throwing them into unmarked vans and taking them to secret locations where they are subject to questioning for hours on end. The element of terror and intimidation is enhanced by the fact that the victims do not know who has picked them up or where they are being held.
So it's not just Portland. Is this the new normal for America? Some would argue it always has been -- especially for activists and dissidents who've long been targeted by various US forces.
After nearly three days of travel, the final leg for Air Force Senior Master Sgt. Viviana Molina was down a flight of stairs.
Molina, back early from a six-month deployment in Iraq, surprised her husband, Grand Prairie police Officer Edgar Molina, by interrupting him in the lobby of police headquarters as he conducted an interview with the news media.
The Molinas worked together at the Grand Prairie Police Department until nine months ago, when Viviana enlisted with the Air Force.
Due to the COVID-19 pandemic, many U.S. servicemen and servicewomen deployed overseas have been delayed in returning home.
“I got lucky and got to come home a week early,” Viviana Molina said.
Baghdad experienced its hottest day on record on Wednesday, as protests against a lack of basic services continued.
Power shortages, a common occurrence since 2003, led to the latest street protests as people struggled to keep cool.
Temperatures climbed to 51.7°C on Wednesday, surpassing a record high temperature of 51.2°C in the capital.
The protests began on Sunday night in Baghdad and several southern cities, and turned violent in the capital. On Monday, two men died after being struck directly by tear gas canisters that are typically fired in arcs over protesters and on less powerful trajectories.
That's the conclusion of Fatih Birol, the head of the International Energy Agency, which advises the world's richest economies on energy policy.
Iraq faces a widening shortfall in electricity, due largely to a lack of investment in ageing power plants and networks, and the plunge in crude prices this year limits what it can spend to upgrade them. Baghdad must slash red tape and prioritize maintenance and spending on power facilities to stave off social and political turmoil, Birol warned.
'If there are not urgent and concrete steps taken for the electricity sector, we may well have major problems in the next two months in terms of electricity supply, he said in an interview. 'It may well lead to unrest within the country.
In a grim sign of what could come, security forces in Baghdad opened fire Sunday on protesters complaining about power cuts.
The Los Angeles Times reported
Maintaining imperial interests in Afghanistan seems to be one of the main reasons for the so-far uncorroborated, possibly cooked-up “scandal” known now as Bountygate.
Other motives appear to be the same twofer that was at the core of Russiagate: first, unnamed intelligence officials meddling in domestic U.S. politics, this time to undermine Trump’s re-election campaign; and, second, to even further demonize and pressure Russia.
The public has been subjected to daily morsels of supposedly factual stories meant to further deepen the plot. The first item dropped online on June 26 with The New York Times’ initial
It seemed yet another attempt to launder disinformation through big media, giving it more credibility than if it had come directly from the security services. A discerning reader, however, would want more than the word of a bunch of spooks who make a living practicing deception.
The “evidence” for the story that Russia paid the Taliban to kill U.S. soldiers came from interrogation of Afghan detainees. If the interrogations were “enhanced” the evidence is even more unreliable.
For the record, Consortium News supports no candidate and has been a strong critic of Trump. But we see intelligence agencies’ insertion into domestic politics to be a greater threat than even eight years of Trump for the precedent it is setting. As spooks like to say, “Administrations come and go. And we’re still here.”