Dallas County Living Well Magazine July/August 2017 | Page 28

Cooking Classy in a Pinch....
Harold and Miriam Moore
Miriam and Harold Moore, from Rockwall, Texas, have been
married for 31 years, and have four children and three grand-
children. Harold, a plumber by trade, enjoys making fabulous
dinners for Miriam, playing guitar, wearing kilts, fly fishing
and craft beer. Miriam enjoys singing with Harold and quilt
making. After Miriam was diagnosed with diabetes in 2011,
she and Harold have strived to avoid eating processed foods,
and have discovered a real love for fresh vegetables, natural
and whole foods.
Tomato Black Bean Salad
Ingredients
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Half a pint of cherry tomatoes (try the heirloom varieties)
1 yellow bell pepper
1 red bell pepper
1 jalapeno pepper 
3-4 ribs of celery
1 can drained and rinsed black beans
2 tablespoons olive oil
1 teaspoon cumin
½ teaspoon of both salt and pepper
1 lime
Chop all the vegetables and toss with the can of drained
and rinsed black beans, the juice of 1 lime, olive oil,
cumin, salt and pepper. Toss all inside gallon ziplock
bag. I refrigerate and have for lunch during the week
topping about a cup full with an avocado and a bit of
queso fresco.