Ingredients:

1. 1 package fresh green beans (about 200g), washed and cut (1” long)
2. 1 package fresh yellow (wax) beans (about 200g), washed and cut (1” long)
3. 1 540 mL can black beans, drained and rinsed
4. 1 cup canned corn (No Added Salt)
5. 2 cups cooked whole grains (we used cooked barley in this recipe)
6. 1 cup plain non-fat Greek yogurt
7. 1 Tbsp. curry powder (see note below)
8. 1 Tbsp. Agave syrup (or honey will do)

Methods:

1. In a steamer, steam 1 and 2 together for 7 minutes.  Immediately cool by running under cold water – drain and pat dry. Put into large salad bowl
2. Add 3-5 to the bowl
3. Mix 6-8 together in a separate bowl, then add to the bean mixture and toss thoroughly – enjoy!
4. Serves 4 – approximately 3 cup servings

Discussion:

• This recipe is a ‘one pot wonder’ – it has all the components of the plate model and so makes an easy to eat, pack and store low calorie meal
• For a really nice curry flavor, we used “Monsoon Coast Exotic World Spices” Monsoon Tandoori and Tobago Habanero Curry mixed 3:1. Visit their website at http://monsooncoast.com/monsoon.html?main=/whats_new.html for ordering and purchasing details.
• A personal favorite for the grain part of this recipe is a mixture of equal parts of black barley, oat groats and hulled barley.