Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

JERUSALEM



ARTICHOKES WITH



HOT BLACK BEAN SALSA

SERVES 4

1 (15-ounce) can reduced-sodium black
beans, rinsed and drained
2 garlic cloves, bashed and chopped
1 cup frozen corn kernels
2 Roma tomatoes, chopped
1 jalapeño chile, chopped (retain the seeds if
you like it hot)
⅛ teaspoon cayenne
½ teaspoon ground cumin
1 teaspoon mild chili powder
¼ cup chopped fresh cilantro
1 pound Jerusalem artichokes, boiled whole
for 20 minutes, cooled and cut in half

Whiz half the beans with the garlic in a
blender. Add a little water to get them going , if
necessary.
Pour into a saucepan and add the remaining
beans, corn, tomatoes, chile, cayenne, cumin,
and chili powder. Heat on medium for 5 min­
utes, stirring occasionally to keep from stick­
ing. Stir in half of the cilantro.
Serve the black bean salsa over the arti­
chokes, sprinkled with the remaining cilantro.

Per serving : 212 calories, 1 g fat, 0 g saturated fat,
46 g carbohydrate, 9 g protein, 7 dietary fiber, 136 mg
sodium. Exchanges: 3 Starch, 1 Vegetable

JERUSALEM ARTICHOKE • 159