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[personal profile] nestra posting in [community profile] batchlunch
Warm Black Bean and Corn Salad, adapted from a Rachael Ray recipe. This makes four side servings, probably two if you were eating it for the main meal. I think you could also easily double the recipe.



Ingredients

Olive oil
1 medium red onion
3 cloves garlic (I use garlic powder when I don't have any on hand)
1 small zucchini
10 oz. frozen corn
1 can black beans, drained and rinsed
1/2 c. chicken stock (To make vegetarian, use vegetable stock)
Salt
Pepper
Red pepper flakes (the original recipe calls for chopped jalapeno, which I hate, so I subbed in this)
Juice of 1 lime (and zest, if you're adventurous)
A handful of chopped cilantro (You can use flat-leaf parsley if you hate cilantro)

Preparation


  1. Dice the onion and garlic, and cut the zucchini into small discs. Saute with olive oil until onions begin to turn translucent.

  2. Add corn and seasonings. Continue to cook for another few minutes.

  3. Add beans and stock. Cook until the beans are warmed through.

  4. Add lime juice (and zest) and cilantro and stir.



Serve warm. There will probably be liquid in the bottom, which doesn't bother me. I find that when I put leftovers in tupperware, the mixture eventually sucks up the liquid, and that's tasty too.

If you have orange juice on hand, or want to add some orange zest, that certainly couldn't hurt.

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