Quinoa, Black Bean & Corn Salad – May Long in Real Time

May20

Never have I recounted a May Long weekend while it was still going on.  But this morning I am the only one up in a sleeping cottage and I have not yet fully engaged in a good read.  The exception is D who is already on the tennis courts with his Grand Beach tennis buddies.  There may be some sleepy folks this am as the hilarity was still going on when I retired to my cozy bed.  I was actually shaking in bed trying to repress my giggles in order to fall asleep.

Sister #3 stayed with us Friday night and then took our Mom home with her after the birthday celebration of J2.  While she was here, she was responsible for the making and sharing of lunch and produced these gorgeous and healthy dishes.


Quinoa, Black Bean and Corn Salad
Recipe type: Salad
 
Ingredients
  • ⅓ c fresh lime juice
  • 2 T olive or canola oil
  • 1-2 cloves of minced garlic
  • ½ t salt
  • ⅛ t cayenne pepper
  • ⅓ t oregano
  • ½ t sugar
  • 15 oz can of black beans
  • 1 can of corn (I used fresh corn off two cobs)
  • 1 red pepper, diced
  • 5 green onions, chopped
  • ⅓ c chopped cilantro
Instructions
  1. Mix together first 7 ingredients to make dressing.
  2. Rinse black beans, mix together with corn, peppers and cilantro.
  3. Toss with dressing and serve.
  4. I have added cooked red quinoa for crunch and extra protein.

The salad accompanied these:

Crunchy Shrimp Quesadillas

1 T canola margarine
½ c chopped onion
1 c corn (frozen or fresh off the cob)
1 large clove garlic, minced
2/3 c tomato, chopped
2 T minced fresh cilantro
2 T fresh lime juice
1 lb peeled, deveined shrimp
10 large whole wheat tortillas
1 c grated part-skim mozzarella

Heat margarine in a nonstick pan over medium high heat.  Add onion and corn, cook till onion translucent.  Add garlic, tomato and cilantro. Heat through then add shrimp and cook just till no longer translucent.  Keep mixture warm.  Heat a large non-stick skillet.  Place one tortilla in pan, Sprinkle with cheese, top with 1/5 of shrimp mixture.  Sprinkle with more cheese and cover with second tortilla.  After about 3 minutes on one side, then using a cookie sheet to assist you, flip over and continue cooking another 2 or 3 minutes.  Repeat process with remaining tortillas, keeping the cooked ones in a warm oven.  Cut into six with a pizza cutter and serve.  You can top with sour cream or avocado for extra creaminess.

Kath’s quote: “Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef’s ingenuity and imagination have ever created a finer dish.”- Rex Stout

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