I am definitely a fan of dishes that combine multiple ingredients. All-in-one recipes give you a variety of color, tastes, textures, and nutrients. This black bean and corn salad is an example of a dish that gives you lots of colors and nutrients, but also includes protein, carbohydrate, and fat sources making it a perfect meal.
Beans are a source of complex carbohydrates and also are plant-based protein sources. Without animal protein, this dish is considered vegan. You could add your favorite cheese as well for added protein, which would make this a lactovegetarian recipe.
We have corn with dinner a few times per month. My kids like corn, heck so do I. We are surrounded by corn fields here in Pennsylvania! We always have leftovers, so this recipe is a great use for leftover corn. I hate when food goes to waste. The other day I cleaned out the refrigerator and found quite a few science experiments!
My hubby and I eat leftovers whenever possible, however, my son hates leftovers. We keep telling him he will change his tune when he’s older and has to feed himself. Since Scott and I have been together (since 1996) we always make meals that will give us leftover.
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I do all of the cooking, but get tired of cooking every night. This is especially true on the days I work at the hospital. I have at least a 45-minute drive home. By the time I get home and tend to the kids either with homework or activities I am just too tired.
A lot of my clients have the same issue. It’s times like these when fast food and other convenience food that aren’t the best choices creep in. Of course, I have ordered my fair share of pizza and Chinese food, but we try to limit this to only once or twice per month. Having meals that stretch to a few days can increase your free time and make sure you are eating more nutritious meals.
- 1 can black beans drained and rinsed
- 2 cups sweet corn cooked
- 1/2 red bell pepper diced
- 1 cup cucumber cubed
- 1 cup roma tomatoes. diced
- 1 cup red onion diced
- 1 small jalapeno pepper diced
- 1/4 cup fresh cilantro chopped
- Juice of 1 lemon
- 3 Tablespoons olive oil
- 1 Tablespoon red wine vinegar
- 1 teaspoon cumin
- 1/2 teaspoon chili pepper
- In large bowl toss together beans, corn, bell pepper, tomatoes, onion, jalapeno pepper, and cilantro.
- In a small bowl whisk together lemon juice, olive oil, vinegar, cumin, and chili pepper.
- Add dressing to the salad, stir to coat.
What is your feeling on leftovers? Love them or hate them?