Black Bean Salsa with Pineapple

Nutrition is very important for our members living with HIV, our onsite Nutrition staff work hard to provide healthy meals and good information on how to eat well even when outside of the BLC.  Here is a recipe from our archives…

Black Bean Salsa with Pineapple  

Black Beans are not only packed with protein, but also give you a boost of energy by replenishing your body’s iron stores.  This quick and easy recipe is great snack and will bring you one-step closer to meeting the recommended goal of 5 to 9 servings of vegetables and fruits each day.  Serve with Whole Grain pita or tortilla chips to get in extra fiber and heart healthy whole grains!

1 (15 ounce) can Black Beans, drained and rinsed
2 cups pineapple tidbits, drained with juice reserved
1 cup diced red bell pepper
6 green onions, thinly sliced
1/4 cup cilantro leaves, chopped
1/4 cup reserved pineapple juice
1 tablespoon olive oil
1 seeded jalapeno pepper, minced

1.  Combine all ingredients in a bowl. Toss and serve.

Serves: 6

Fran’s Roasted Sweet Potato Salad with Onions and Feta

Fran working hard in our kitchen at the BLC.


We are blessed at the BLC with amazing volunteers and Fran was no exception-  prior to moving to California with her family to run her website Fran spent many months at the BLC assisting our nutrtional services staff with the daily preparation of meals.  She also added her own flair to our menu quite often.  Here is the recipe for just one of Fran’s delicious creations.

This recipe serves a large crowd!




Fran’s Roasted Sweet Potato Salad with Onions and Feta

2 cloves garlic, crushed
2 teaspoons cumin
2 teaspoons paprika
1/2 cup olive oil
1/4 cup lemon juice
Salt and pepper to taste
1 large red onion, cut into wedges
3 lbs small sweet potatoes, cut into wedges, or small cubes
3/4 cup (loosely-packed) coarsely torn flat-leaf parsley
2 tbsp thinly sliced preserved lemon rind (optional) You can buy this at a big chain supermarket. You could also just use plain lemon rind.
2/3 cups crumbled feta

Preheat oven to 400F. Combine crushed garlic and spices into a paste. Add 1/4 cup olive oil and 1/8 cup of lemon juice and season to taste with salt and pepper.

Place onion and sweet potato in a large bowl with the garlic and spice mix and toss to coat evenly.  Place the potato and onion mixture on a parchment paper-lined baking sheet and roast for 20-30 minutes or until vegetables are tender. Cool vegetables for approximately 15 mnutes and place in a large bowl.

Add parsley and preserved lemon to sweet potato mixture and toss to combine. Combine remaining olive oil and lemon juice in a bowl, season to taste, add feta and mix to combine. Drizzle over sweet potato and toss to coat.

Holiday Recipe From the BLC Kitchen

We asked Michael Bacon, Director of Nutrition Services at the BLC for a recipe he recommends for the holidays. Here is his delicious Cranberry Chutney recipe just in time for the holiday season.

Cranberry Chutney

Makes about 5 cups

1 12oz bag cranberries
1 and ¼ cups brown sugar
1/3 cup cider vinegar
1 cup orange juice
½ cup chopped dried apples
½ cup chopped dried apricots
½ cup golden raisins
¼ cup chopped crystallized ginger
1 cup slivered almonds
2 tablespoons grated orange peel
½ teaspoon ground cinnamon
1/8 teaspoon ground clove

Place all items in a pot and bring to a boil, stirring well. Reduce heat to a simmer and continue cooking for about 20 to 30 minutes until chutney has reduced and thickened. Place in non aluminum container with cover ( do not use aluminum foil) and chill.

Make sure all dried fruit is chopped small, it will rehydrate while cooking and get larger.

You may also vary the amount of sugar and cider depending on taste. I don’t like it real sweet.

I enjoy making this for the holidays because it is a fun twist on an old favorite. Cranberries are as much a part of the holidays as turkey and pie, but this adds a menu item that is a little zippy and refreshing at the same time. It also makes a great condiment to add to a sandwich and goes great with almost any other meat.