|Perfect mixture of fall vegetables and black beans|
You'll love it because the seasoning has a mild Latin flavor that is flavored with cilantro, cumin, and fresh lime juice.
Wouldn't it feel good to eat a dinner that is is not processed and is good for you?
Although it's officially beginning to feel and look like fall, fresh corn on the cob is still available at the local farm stands. So, when I saw this recipe on Erin Lerner's blog Wholesome RD , my Secret Recipe Club assignment for October, I knew it was the recipe I would be making.
Each month I mention how much fun it is for me and my readers to be introduced to a new blog and blogger through the Secret Recipe Club. Erin is a registered dietitian in the Chicago area who prides herself on healthy recipes. I was tempted by many of her recipes including ,Homemade Almond Butter , but the black beans and corn recipe won out..
Although her recipe calls for canned beans ( which are convenient and nutritious), my husband and I need to watch our salt intake, so I cook my beans in the crock pot overnight without any salt. In addition, I try to avoid eating from cans when I can.
Also, since it is mid October and the local farms have lots of butternut squash, I decided to cook some and add some t to the salad. There is just something about black beans and butternut squash ( agree?)
Erin, your recipe was a delicious; not a bite was left!
My recipe with a few additions or choose the original recipe
|Assemble the salad with fresh corn cut off the cob (I use it raw no cooking)|
raw corn is sweet and crunchy. Then add remainder of ingredients.
|I halved, peeled and cubed and steamed some butternut squash in a steamer basket|
|I added remainder of ingredients|
Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.