Italian- Style Artichoke and White Bean Salad

I cannot post another recipe without reiterating how AMAZING the black-eyed pea cajun burgers were. I ate 5 of the six in less than 72 hours. I probably could have eaten them all at once, but that might have defeated part of the purpose of a making a healthy "burger"! You cannot call me a liar until you make them and try them!

The bean salad from today is also very delicious. It is a great side dish for a hot summer day. I especially liked this recipe chilled. I feel it really let the basil shine! Enjoy!

Serves 4; 153 Calories per serving

1 (15 ounce) can cannellini or other white beans, rinsed and drained

1 (6 ounces) jar marinated quartered artichoke hearts, drained

1/2 cup chopped red onion

2 tablespoons finely chopped fresh basil

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon extra-virgin olive oil

1/2 tablespoon white wine vinegar or cider vinegar

salt and freshly ground black pepper to taste

In a medium bowl, gently toss all the ingredients until well combined. Let stand 15 minutes at room temperature to allow flavors to blend. Toss again and serve at room temperature. Alternatively, cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled, or return to room temperature.

In remembrance of the 4th

Instead of the burgers that many of you rightly enjoyed this holiday weekend, feel guilt- free enjoying one (or two) of these!

Cajun-Style Back-Eyed Pea and Corn Patties

Makes 6 servings; 187 calories per serving

2 tablespoons extra-virgin olive oil or canola oil

1 1/2 cups fresh or thawed frozen yellow corn

1 cup chopped onion

1 teaspoon Cajun seasoning

1 (15 ounces) can black-eyed peas, rinsed and drained

1/4 cup fresh breadcrumbs, preferably whole wheat

1/4 cut instant oats

2 tablespoons plus 4 teaspoons cornmeal

1 tablespoon BBQ sauce

1/2 teaspoon salt

freshly ground black pepper, to taste

In a large nonstick skillet, heat 1/2 tablespoon of the oil over medium heat. Add the corn, onion, and Cajun seasoning; cook, stirring, until corn and onion are lightly browned, about 5 minutes. Remove from heat and set aside to cool a few minutes.

In food processor fitted with knife blade, pulse corn mixture, black-eyes peas, breadcrumbs, oats, and the 2 tablespoons cornmeal, BBQ sauce, salt, and pepper until well combined but still chunky. Divide mixture into 6 portions and shape into 1/2 inch thick patties. Dredge patties in remaining cornmeal and set aside.

Wipe out the skillet and add the remaining 1 1/2 tablespoons of oil; heat over medium heat. Add the patties and cook until golden, 4 to 5 minutes on each side. Serve at once.

Tuscan-Style Chickpea and Spinach Salad with Artichokes and Sun Dried Tomatoes

This turned out even better than I hoped it would. SUPER easy :-)

Serves 4- 6; 234 calories per serving

2 Tablespoon extra virgin olive oil

1/4 cup drained and julienned marinated sun-dried tomatoes, 1 tablespoon marinade reserved

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 large garlic clove, finely chopped

1/2 teaspoon salt, preferable coarse sea salt, or to taste

freshly ground black pepper, to taste

1 (15 oz) can chickpeas, rinsed and drained

1 (6 oz) jar marinated quartered artichoke hearts, drained

4 scallions, white and green parts, thinly sliced

2 to 4 tablespoons chopped fresh basil

1 (9 oz) bad baby spinach

In a medium bowl, whisk together the oil, reserved sun- dried tomato marinade, lemon juice, mustard, garlic, salt, and pepper until thoroughly blended. Add the remaining ingredients, except the spinach and toss well to combine. Let stand about 10 minutes at room temperature to allow the flavors to blend; toss again. (If desired- At this point, mixture can be covered and refrigerated up to one day before returning to room temperature and continuing with the recipe.) Serve at room temperature, over the spinach leaves.