There is a new voice behind the blog! My name is Jade and I am a senior exercise science major helping CHI and Columbia’s Cooking this semester. I love cooking and healthy eating, so I definitely feel like I’m in the right place.
August really flew by and we are chugging along, right through September- and you know what that means…. college football is here!
I hope you have all the fun hanging out with friends and celebrating (Gamecock!) wins. It can sometimes feel hard to continue eating healthy during this time of the year, with all the football parties and tailgates, but bringing your own food to share can ease some of that stress. You’ll have exactly what you want to eat, and your friends will get to enjoy it, too.
This summer CHI started an IMAGINE Series based around watermelon. During this 12 week-long program we are examining the anti-inflammatory effects of watermelon. Each week we are cooking a variety of recipes that feature watermelon, even using some of the rind!
We had a class focused specifically on snacks and appetizers, which are perfect for tailgating. We made a salsa and a dip that will be great at your next party. The salsa had black beans, corn, watermelon, and the standard salsa ingredients pictured below. The dip was a healthier take on spinach artichoke dip! Both recipes are delicious, super easy to make, and score an A on the DII! Be sure to share these with your friends at tailgates and parties so they know how easy and tasty it is to eat healthy! Enjoy ☺
Jade and the Columbia’s Cooking/CHI Team
Black Bean, Corn and Watermelon Salsa
½ cup dried black beans (can use one can of black beans instead)
1 bay leaf
2 cups corn kernels, fresh or frozen
½ large red onion, diced
2 jalapeños, seeded and diced
3 cloves garlic, minced
2 tsp Cumin
¼ cup chopped fresh cilantro
2 limes, juiced
2 Tbs red wine vinegar
1 Tbs lemon juice
1 Tbs honey
1 Tbs olive oil
½ tsp chili powder
3 cups diced seedless watermelon
Sort through beans to remove bad beans, rinse, and place in a large bowl. Cover with cold water leaving a 3 inches on top and soak 8 hours or overnight. Drain beans, place in a large pot, and cover again with a few inches of water. Add bay leaf and simmer beans until tender, about 1 hour. Drain and cool beans completely.
Whisk together garlic, cumin, cilantro, lime juice, red wine vinegar, lemon Juice, olive oil, honey, chili powder.
Combine beans, corn, red onion, jalapeños. Toss well with desired amount of dressing. Add watermelon just before serving.