Corn salad and savory beans

When life hands you corn… make corn salad! Tonight’s meal was so much fun, total improv, and I was extremely pleased with the results. Simple and delicious.

UPDATE (8/5/10): I made savory beans with garlic and corn… I don’t think I liked the addition of garlic actually. I think it may have fought with the sweetness of the cinnamon and corn. Forgot the nutritional yeast and didn’t have red pepper, and I missed them. Corn is a great addition though!

Corn salad

3 large ears of corn

Two handfuls snap peas (about 10, I think), chopped

Chopped red pepper

Chopped tomato

Feta cheese, crumbled

Cut corn kernels from the cob, mix with the rest of the ingredients, and serve!

Savory beans

1/2 tbsp. oil

Chopped onion

Chopped red pepper

1/8 tsp. each coriander, cumin, and cinnamon

1/2 tsp. nutritional yeast

Sprinkle or two of chili powder and Italian seasonings

Cooked pinto beans

Sauté onion and red pepper in oil over medium heat in a small saucepan, add seasonings, mix well, then mix in beans. Add a little water and simmer for a few minutes, and ready to serve!

This entry was posted in Quick and easy, Salads and Pilafs, Vegan. Bookmark the permalink.

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