Power Foods - Corn & Black Bean Salad with Turkey Burgers

Black Bean and Corn Salad Ingredients:
- 1 Can Low-Sodium Black Beans (about 14-16 ounces)
- 2 Ears Fresh Corn on the Cob - cooked and shucked (fresh makes all the difference now that it's in season)
- 2 Plum or Roma Tomatoes - cored, seeded and medium dice
- 3 Scallions - cleaned and medium dice, using the white and green parts
- 1-2 Medium Carrots - small dice
- 1 Small/Medium Onion - small dice
- 1 Celery Stalk - small dice
- 2 Garlic Cloves - minced
Zest and Juice from 1 Lime - 2 Tablespoons Mexican Seasoning (cumin, chili powder, oregano, thyme, garlic and onion powder, salt and pepper blend)
- 2 Tablespoons Olive Oil
- 1 Tablespoon White Wine or Light Red Wine Vinegar
- 1/4 Cup Fresh Cilantro - rough chop
- Drain and rinse the black beans and put them into a large mixing bowl. Set aside
- Cook the corn, cool and shuck the corn kennels off the cob. Add the kennels to the black beans.
- Dice the cilantro, tomatoes and celery and add them to the black beans.
- Zest and juice the lime and add them both to the black bean mixture. Set aside.
- Heat the 2 tablespoons of olive oil in a saute pan over medium-high heat until it begins to shimmer. Add in the diced onion and saute for 2-3 minutes, or until the onions begin to turn translucent.
- Add in the garlic and saute another 30 seconds.
- Add in the carrots, lower heat and saute until the carrots are knife tender - a bit crisp but yielding to the bite, about 5-7 minutes.
- Add to the saute pan the Mexican Seasoning and stir well for 30 seconds; this will release the seasoning's flavors.
- Add the entire sauteed onion, garlic, carrot and seasoning mixture to the black bean mixture and stir to combine.
- Season to taste with 1 tablespoon of vinegar, salt and freshly ground pepper. Stir in the cilantro.
- Serve warm or cold. Serves 8 as a side dish.
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