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?


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

Quinoa & Corn Salad (adapted from Black Bean and Corn Salad on
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.

3. Consume.

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!


One thought on “Corny

  1. Pingback: Five for Friday | Just Call Me Janks

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