Its the new year and I'm back just as I promised. However, not with donuts. I would love to say that I didn't post because its a super-secret family recipe and the Knox mafia would come after me if I exposed it to the world, but in all honesty, I didn't even think to pull out my camera while we were whipping up those deep-fried delights. So instead, I'll let you in on another dirty little secret of mine....
Tuesday are one of my "off" days in which I throw away all the recipes and whip up tacos. I love it because its easy, tasty, AND healthy. Usually I just make the tacos, but this week I added a side dish: Rachael Ray's Warm Black Bean and Corn Salad.
How Long Is This Gonna Take:About 10 minutes! How awesome is that?!
What You'll Need:2 Tbsp. EVOO
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 - 1 teaspoon crushed red pepper flakes (depending on how spicy you want it)
1 tsp. ground cumin
1 red bell pepper, chopped
1 20 oz. box frozen corn kernals, defrosted
1/2 cup of chicken stock / broth
1 15 oz. can of black beans, rinsed and drained
1 lime, juiced (approx 2 tbsp juice)
2-3 Tbsp. fresh cilantro, chopped (I used dried)
What To Do:1. Preheat a medium skillet over medium heat with 2 tbsp. of the EVOO. Add the onions, garlic, red pepper flakes, cumin, S&P. Cook, stirring ocassionally, for about 3 minutes.
2. To the cooked onions, add the
bell pepper and
corn kernals and cook for
1 minute. Add the
chicken stock and continue to cook for another
2 minutes. Add the
black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the
lime juice and
cilantro.
!
