WASHINGTON, D.C. (WUSA) - What are some of our politicians doing the day after election day? They are commemorating the strides D.C. public school schools and government have made in serving healthier, less-processed foods in cafeterias and lunch rooms.
D.C. Council members Mary Cheh and Kenyan McDuffie were at McKinley Technical High School for a "garden-to-table" cooking demonstration, where students were encouraged to start community gardens and spend more time in their own kitchens. On the menu today were easy to make curry chicken and black bean salads (see recipes below).
This is the American Heart Association's National Eating Healthy Day, but there is another big event on the horizon.
Join WUSA 9's Anita Brikman and Howard Bernstein for the Greater Washington Heart Walk that kicks off at 9 a.m. this Saturday at Nationals Stadium. You can still register HERE.
Black Bean Salad/ Salsa
1 15.5-ounce can no-salt-added or low-sodium black beans, drained
1 15-ounce can no-salt added or low-sodium kernel corn, drained or ¾ cup frozen corn, thawed
1 medium red bell pepper or 1 tomato diced
1/2 cup red onion, diced
1 teaspoon minced garlic from jar
2 tablespoon chopped cilantro
2 tablespoons cider vinegar
3 teaspoons extra virgin olive oil
Juice of 1 lime
Toss all together, chill at least one hour.
2 (12.5 oz) cans salt-free white meat chicken packed in water, drained
1/2 cup celery, diced
1/2 cup onion, diced (purple or white)
1 (8 oz) can of water chestnuts, drained and chopped
1/4 cup of unsalted, unoiled walnuts or pecans, chopped
1 cup seedless grapes, halved, or ½ cup raisins or dried cranberries 1. Toss all together with dressing.
1/2 cup light mayonnaise
1/2 cup fat free sour cream
1 tablespoon Dijon mustard
1 teaspoon curry powder
1/2 teaspoon pepper
1. Combine all in small bowl, mix well.