Tonight, I don’t know what’s for dinner, but I’ll be happy
if I decide to have last night’s leftovers. But a veggie & hummus wrap also sounds good.
I made a Latin bean and corn salad – another recipe from
Cooking Light. I had mine over quinoa. The boys had hot dogs with theirs. I’m
the only one who loved it.
Here goes:
Three Bean Salad
3 cans of
beans, drained and rinsed. Choose a variety of the following: black, red,
pinto, kidney, garbanzo, etc. I chose black, red and pinto.
3 ears of
corn, shucked
5 campari
tomatoes, cut into eighths
1 red onion,
cut into quarters
1 jalapeno
1 red bell
pepper
1/3 cup
chopped cilantro
1 Tbsp olive
oil
1 Tbsp Mrs.
Dash Fiesta Lime Seasoning
½ tsp salt
Heat grill
to med-high.
Place
tomatoes in large and sprinkle with salt. Set aside for 10 minutes.
Brush corn,
peppers and onion with olive oil.
Place remaining
vegetables on grill rack. Grill for 8-10 minutes, turning corn and peppers
once.
Add rinsed
beans, cilantro and Mrs. Dash to tomatoes and gently stir together.
Remove
vegetables from grill and let cool for a few minutes.
Remove corn
from cob.
Coarsely
chop onion.
Remove seeds
from peppers. Finely chop peppers.
Combine
vegetables with beans & tomatoes.
Serve alone
over rice or quinoa, or as a side. As a side dish, serves 12.
