BLACK BEAN AND CORN SALAD
Makes 6 (1-cup) servings.
Note: It doesn't have to be a Southwestern meal. This adds color and variety to any plate. Adapted from allrecipes.com.
• 2 (15.5-oz.) cans black beans
• 2 c. frozen yellow corn
• 1/4 c. fresh lime juice (about 1 lime)
• 1/3 c. olive oil
• 1 tsp. salt
• 1 tsp. minced garlic
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1 tomato, cored and diced, or 1/4 c. roasted red pepper, diced
• 1/4 c. diced green onion, or 1/2 c. diced red, yellow or sweet onion
Directions
Place black beans in a colander and rinse. Add corn and rinse again to begin thawing.
Whisk together lime juice, olive oil, salt, garlic, cumin and chili powder in a large serving bowl.
Add black beans and corn to serving bowl. Add tomato or roasted red pepper and onion. Stir gently with a rubber spatula to mix well and coat everything with the dressing. Can be made a day or so ahead and refrigerated. Serve cold or at room temperature.
FREEZER EDAMAME SUCCOTASH
Serves 6.
Note: Edamame are soybeans and generally available with and without shells in the freezer section.
• 2 c. frozen shelled edamame
• 2 c. frozen yellow corn
• 1 c. frozen cut green beans
• 2 tbsp. butter
• 1/4 c. diced yellow onion, red onion or green onion
• Salt and freshly ground pepper to taste
• 1 tsp. garlic powder, optional
• 1/2 c. half-and-half
Directions
Place the edamame, corn and green beans in a colander and rinse under cold water to begin thawing a little.
Melt the butter in a large skillet over medium heat just until the foam subsides. Add the onion and cook, stirring occasionally, for about 3 minutes.
Add all of the frozen vegetables, breaking up chunks with a wooden spoon if needed. Raise heat to medium-high and cook about 5 minutes, stirring frequently. Add salt, pepper and garlic powder, if using.
Add half-and-half and bring to a simmer. Continue cooking, stirring occasionally, until most of the liquid has cooked away but everything is still moist. Serve hot.
WILTED SPINACH
Serves 4.
Note: For more flavor, sprinkle the spinach with crumbled blue cheese before serving. From "High Flavor Low Labor: Reinvent Weeknight Cooking," by J.M. Hirsch.
• 2 tbsp. olive oil
• 2 garlic cloves, minced
• About 1/4 c. roasted red pepper, drained and sliced, optional
• 10 oz. baby spinach
• Juice of 1 lemon
• 1/2 tsp. salt
Directions
Heat olive oil in a nonstick skillet. Add garlic and cook about 1 minute. Add roasted red pepper, if using.
Add spinach and stir around to coat with oil. Cook 1 to 2 minutes, just until the leaves are wilted. Add lemon juice and salt and cook briefly. Serve immediately.
OVEN-ROASTED GREEN BEANS
Serves 8.w
Note: You can halve or increase the amount of green beans depending on how many people you're serving. For the onion, I've used thinly sliced shallot, red onion, sweet onion or yellow onion. Sometimes I've skipped the garlic, and I've even added thinly sliced fresh shiitake mushrooms (fabulous). Adapted from "Desperation Entertaining," by Beverly Mills and Alicia Ross.
• 2 lb. fresh green beans
• 1 large onion (see Note)
• 8 garlic cloves (see Note)
• 2 tbsp. olive oil
• About 1 tsp. salt (coarse sea salt is great, table salt is fine, too)
• 2 tbsp. balsamic vinegar
Directions
Preheat oven to 400 degrees. Rinse and drain the green beans. Trim off the stem ends, leaving the green beans whole.
Spread the green beans in a mostly single layer in a wide, shallow pan, such as a roasting pan or a jelly roll plan. Peel the onion and cut in thin slices. Separate the rings and scatter over the green beans. Peel the garlic cloves. (Place cloves on their side on a cutting board, place the flat side of a knife blade on each one and hit it with your fist to break the skin.) Cut each clove in half and scatter over the green beans.
Drizzle olive oil over all and sprinkle with salt. Shake the pan a little to distribute everything. Place in oven, uncovered, and roast for 10 minutes. Use tongs to stir it all around. Roast for 10 minutes longer.
Remove from oven. Immediately pour balsamic vinegar over everything. Serve immediately, or cover the pan with foil and let stand up to 1 hour before serving.
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