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It’s whats for Dinner…

15 Jul

via Cooking Light

I have always been a fan of cooking. Even though some of my previous roommates (ahem Natalie and Sam) think the only thing I can concoct is Mexican food. (Sorry I was lazy and cheap). When I’m at home I spend all of my time watching the Food Network (When I’m not watching Criminal Minds or any other crime related show) and like to think maybe one day I’ll be the Next Food Network Star. The Food Network is like porn, or I guess you can call it “Food Porn” (refer to the South Park Episode: 14, Season 14). And nothing could be further from the truth. So here’s a dish that hopefully I’ll be making tonight (or sometime in the near future), with many more delicious meals to come!

Recipe and preparation below:

  • 1 cup halved heirloom grape or cherry tomatoes
  • 1 teaspoon salt, divided
  • 3 ears shucked corn $
  • 1 medium white onion, cut into 1/4-inch-thick slices
  • 1 jalapeño pepper
  • 1 tablespoon olive oil $
  • Cooking spray
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup fresh lime juice
  • 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained $
  • 2 diced peeled avocados

Preparation

  1. 1. Preheat the grill to medium-high heat.
  2. 2. Place the tomatoes in a large bowl, and sprinkle with 1/2 teaspoon salt. Let stand 10 minutes.
  3. 3. Brush corn, onion, and jalapeño evenly with oil. Place vegetables on grill rack coated with cooking spray. Grill corn for 12 minutes or until lightly charred, turning after 6 minutes. Grill onion slices and jalapeño 8 minutes or until lightly charred, turning after 4 minutes. Let vegetables stand 5 minutes. Cut kernels from cobs. Coarsely chop onion. Finely chop jalapeño; discard stem. Add corn, onion, and jalapeño to tomato mixture; toss well. Add remaining 1/2 teaspoon salt, cilantro, and next 4 ingredients (through kidney beans) to corn mixture; toss well. Top with avocado.

via Cooking Light

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2 Responses to “It’s whats for Dinner…”

  1. thehungryartist July 15, 2012 at 6:34 pm #

    sounds soo good. WIll have to pin it!

    • mbshort22 July 16, 2012 at 9:27 am #

      I have yet to make it–but it’s on my to do list for the week! thanks for reading 🙂

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