I don’t know about you, but when I eat crabs, I’m not looking for anything else. Don’t mess around with sides unless it’s cold veggies. Nevertheless, this weekend for crab feast I picked up twelve ears – one for each person who was to eat crabs.
Can you guess how many ears were eaten?
NOT A ONE.
So we’re getting creative with meals this week. Monday for dinner we had chicken with corn on the cob. Yesterday afternoon, i had corn in a sandwich wrap. Last night, we had this creation.
Quinoa & Corn Salad (adapted from Black Bean and Corn Salad on Allrecipes.com)
2 ears of sweet corn, husked [can also be replaced with canned or frozen corn]
1/2 large tomato, chopped
1 can black beans, rinsed and drained
1 green pepper, chopped
1/2 cup quinoa, cooked per package instructions
Juice if 1/2 lime
1/2 c. olive oil
1/8 tsp. cayenne pepper
1 tsp. salt
1 clove of garlic, minced
1. Add lime, olive oil, cayenne pepper, salt & garlic in a small container with a tight lid. Shake.
2. Combine corn, green pepper, black beans, tomato & quinoa in a medium bowl. Add lime dressing.
I used the juice of 1 like instead of a half and there was a lot left over. However, if you up the amount of quinoa, feel free to increase the amount of lime, too.
We still have six ears left. Help! Anyone got a good corn recipe to share?
Pssst. If you like this recipe, you might also like my Tomato and Black Bean Quinoa. Similar to this, it’s also delicious and versatile. Enjoy!