Grilled corn and Black Bean Salsa
Veg-EZ Video e-Cookbook
•
3m 55s
Serves 4-6
4 ears fresh corn
1 cup diced tomatoes
1 15-ounce can black beans, rinsed and drained (2 cups cooked)
1/3 cup diced red onion
4 scallions, minced (white and green parts)
1 cup chopped cilantro
1/4 tsp ground cumin
Juice of 1 large lime (additional to taste)
1-2 jalapenos, finely diced (optional)
Salt and pepper
Remove husks from corn; brush with olive oil. Grill over medium-high heat for 5-8 minutes turning several times until all sides are lightly grilled. Cool corn to room temperature and cut kernels from each cob. Mix with tomatoes, beans, onion and cilantro. Blend. Add the cumin, juice from the lime and jalapeno. Mix well and adjust taste with salt and pepper. Serve chilled or at room temperature.
Store leftovers in a covered container in the fridge for up to a week.
Additions include grilled pineapple, peaches or mango. Makes a terrific southwestern style filling for grilled portobello mushroom caps.
Up Next in Veg-EZ Video e-Cookbook
-
Grilled Sweet Potatoes
Serves 6
1/4 c. olive oil
1 t. salt
1 t. ground cumin
1/2 t. nutmeg
2 t. fresh lime juice, plus a squeeze for
2 1/2 lbs. sweet potatoes, sliced and par-cooked until firm tender
1-2 scallions, chopped
1/4 c. fresh cilantro or parsley leaves, minced
Lime zestPreheat grill to 450 deg...
-
Kale and Citrus Salad
Serves 4-6
Ingredients:
Dressing:
3 T. Miso Mayo (or vegan mayo of your choice)
1 T. regular or low sodium soy sauce
1 T. water
2 t. rice wine vinegar
1 t. hot chili sauceTopping:
3 T. vegetable oil
3 cloves garlic, choppedSalad:
1 bunch kale, washed well
½ yellow pepper, s... -
Pasta alla Puttanesca
Serves 6
1 pound linguine
4 tablespoons olive oil
3 or more cloves garlic, lightly smashed and peeled
Large can of whole plum tomatoes
Freshly ground black pepper, to taste
½ cup pitted black olives, preferably oil-cured
2 tablespoons capers
1 teaspoon dried oregano
Crushed red pepper...
