Meatless Monday-A Light Take on Supper
11
Jun 2012
One dish meals rank high on my list. My family was looking for an early supper and the time consuming dinner I had planned wasn’t going to cut it tonight. Luckily the pantry and fridge were well stocked. I came up with this Three Bean Salad on the fly, and it could be altered with a myriad of ingredients that you might happen to have on hand. Some feta cheese, smoked adobo peppers or grilled zucchini would all be worthy substitutes.
Ingredients:
1 1/2 cups cherry tomatoes
1 can 15 oz. red kidney beans
1 can 15 oz. black beans
1 can 15 oz. White beans {I used borlotti}
4 ears corn
1 vidialla onion
1 jalapeño pepper
1 red pepper
1/2 cup chopped cilantro
Juice of one lime
1 T. Olive oil
Salt and pepper to taste
2 diced avocados
1 1/2 cups cherry tomatoes
1 can 15 oz. red kidney beans
1 can 15 oz. black beans
1 can 15 oz. White beans {I used borlotti}
4 ears corn
1 vidialla onion
1 jalapeño pepper
1 red pepper
1/2 cup chopped cilantro
Juice of one lime
1 T. Olive oil
Salt and pepper to taste
2 diced avocados
- Slice cherry tomatoes in half or quarters, combine with 3 cans of rinsed beans.
- Slice onion into 1/3″ slices, brush slices with olive oil.
- Half and seed jalepeno pepper and red pepper, brush with olive oil
- Brush shucked corn with olive oil
- Grill onion and jalepeno in vegetable basket, corn and red pepper on grill for approx. 15 minutes. Turn frequently to avoid charring. Vegies are done when they start to soften up.
- Add cilantro, lime juice and olive oil to beans.
- When onion, peppers and corn are cool, chop onion and pepper, remove kernels from cob and add to beans. Salt and pepper to taste. Top with diced avocado just before serving and enjoy!
Serve with some whole wheat bread or crackers.
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