![]() ![]() Try to cut them to the same size as the corn kernels so that you can get a little of everything in each bite. Red onion and red bell pepper – For a pop of color and crunch.Instead, slice fresh kernels straight off the cob. Fresh corn – It’s summer! Skip the canned corn and frozen corn.Black beans, of course! I recommend cooking your own for the best texture and flavor, but in a pinch, canned ones work too.Try it once, and, if you’re anything like me, this black bean and corn salad will have a permanent spot in your regular rotation.Īnother great thing about this recipe? It’s easy to make! Here’s what you’ll need to put it together: Sweet, crispy corn kernels play off earthy black beans and creamy avocado, jalapeño adds a kick of heat, and a zesty dressing makes it nice and bright. But this black bean and corn salad is so flavorful and refreshing that I’m happy to have it on repeat. To be honest, I usually get tired of eating one thing over and over. I’ve made it ahead for quick weekday lunches, prepped it in advance the morning before a cookout, and eaten the leftovers as an easy side dish with dinner the next day. Jack and I have been crazy busy over the last few weeks, so a satisfying-yet-healthy, tasty-but-packable salad has been exactly what we’ve needed. It can be made earlier in the day so it is ready when you want to serve lunch.This black bean and corn salad recipe has been a lifesaver around here lately. Serve this corn and black bean dish as a salad at lunch with grilled shrimp and avocado on top. This dish also works great as a vegetarian entree when served with flour or corn tortillas on the side to fill with the corn, black beans and a touch of squeezed lime juice. Cover and bake in 350 oven for 15 minutes until warm. Top the enchiladas with remaining enchilada sauce and more shredded cheese. Buy a roasted chicken, pull meat off bone and place in pan, add 3/4 cup of my homemade enchilada sauce and 1 cup of shredded sharp cheddar cheese, fill chicken in flour tortillas and place in a row in a baking dish that has a half cup of enchilada sauce on bottom. Serve it alongside simple roasted chicken enchiladas. It is also extremely low in calories and big on flavor. It can easily be reheated or eaten at room temperature. ![]() This corn and black bean dish is very versatile. Roasted Chicken Enchiladas, Corn and Black Beans, Mexican Rice.Roasted Chicken pulled off bone with Enchilada Sauce.The sweet flavor of corn is perfect in off-setting spicier dishes. Corn is high in carbohydrates but it does also contain many healthy nutrients like Vitamin B, fiber, magnesium, iron and zinc. Corn is a great starch to add to lots of side dishes, salads and soups. Visit a local farmstead in August and buy a bunch of corn to cut off the cob and freeze in plastic bags so you have fresh corn all winter long. Summertime is corn time so I strongly encourage you to use the fresh corn when in season but in the winter you can use corn that has been cut off the cob and frozen. Fresh corn has a sweet bite that is unmatched by frozen or canned. Using fresh corn cut off the cob is ideal. I added black beans for nutrition, color and because I love black beans but you can absolutely leave them out if you prefer a solo corn dish. I wanted to lower the calories and remove the corn from the cob to make it easier to eat when serving a group. ![]() Mexican street corn is corn on the cob that has been brushed with a mixture of sour cream, mayonnaise with Cotija cheese, lime, chili powder and cilantro. I adapted this recipe from Mexican street corn. A bit of spice and a touch of heat makes this a perfect side dish for grilled chicken, meat or fish ![]()
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