Daily Archives: October 17, 2017

Black Bean & Corn Salad

Tonight I made a black bean corn salad to go with my main entree.  While trying to be healthy I really try and make other sides that aren’t just your typically potato or rice sides.

That’s what I did here tonight.  It’s pretty basic but you can definitely add other flavors.  I used what I had on hand.

Black Bean & Corn Salad

15 oz black beans, (rinsed) (I used no salt)
1 cup frozen corn
1 T lime juice
1 T olive oil
3 T cilantro, chopped
1 small jalapeño, diced (remove seeds for less spice)
3 T red onion, chopped
2 t garlic powder
2 t onion powder
1 t chili powder
salt & pepper, to taste

Directions:  Add all ingredients to a bowl and mix well.  Chill in refrigerator for at least 30 minutes.
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Caprese Bruschetta

This Caprese Bruschetta is a great starter for any meal or even for a light snack or lunch.  It’s light and fresh tasting and the flavors are just amazing.

The Italian in me is a huge fan of caprese salad.  I love fresh mozzarella with a juicy ripe tomato.  With this dish I just added some garlic crostini and turned it into a bruschetta.  I could seriously make 20 of these and eat every last one of them.

This dish is definitely great for the summer as it’s light and fresh but it’s so great I’ll eat it all year long.  It’s like a mini open faced tomato and mozzarella sandwich.  Who wouldn’t enjoy that?  🙂

Caprese Bruschetta

Ingredients:
10-12 Garlic crostini (Homemade or store bought) (Recipe below)
4-6 Campari tomatoes, sliced and chilled (or any tomato)
6-8 oz fresh mozzarella, sliced or chopped
2 T Olive oil
1 T Basil, dried or fresh basil, chiffonade
Salt, to taste
Pepper, to taste

Crostini:
1 Baguette sliced 1/3 inch thick
1/3 cup olive oil
3 garlic cloves, grated
1 T parsley
Salt & Pepper, to taste

Directions: Preheat oven to 400°.  Add sliced baguette to a baking sheet.  In a bowl mix together oil, garlic, parsley and salt & pepper and mix well.  Brush the oil mixture onto the crostini and bake in oven for 10 minutes or until the edges start to brown. Keep an eye on the crostini so they don’t burn.

To assemble, add mozzarella to crostini and top with tomato slice. Sprinkle with basil, salt and pepper and drizzle with olive oil.  Serve immediately.  Enjoy!

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