Corn and bean salad

I really like making things that can be changed to make it seem new or different. I sometimes call my meals "creations" because there often isn't a good name, I just throw things together. Corn and bean salad is something that you can do a lot of different things with. Here, I added couscous to make it a main dish. I admit that it makes it similar to the southwest couscous I already posted, but I often leave the couscous out. If you want, you could throw in some meat - chicken, beef, pork, shrimp, whatever. One time I had avocado that I chopped up. Hard to go wrong, really, which is nice to use up whatever you have.

Corn and bean salad
Serves: 4-6 Cook time: about 15 minutes


1/2 cup couscous
1/2 cup water

1 bell pepper, chopped into small pieces
1 (15 oz) can black beans
1 cup frozen corn
1/2 tsp cumin
1 1/2 tsp tabasco

- In a small pot, bring water to a boil. Once reached, turn off, add couscous, cover, and remove from heat. Let sit for 5 minutes.
- While couscous is sitting, chop bell pepper, drain beans, and put them into a large bowl with the corn.
- Once couscous is done, stir it into the bowl.
- Sprinkle spices over the top and stir in. Eat immediately or wait and let the flavors blend.

Southwest Couscous Salad

I can't believe I've put up so few couscous recipes! Well, time to fix that. This one has a southwestern kick to it with the kidney beans and salsa. It works as a main dish or a side. If you feel the need for meat, I would chop it up and pan fry it with minimal oil (or cooking spray) and season with cumin, chili powder, and garlic salt (or any blend to your liking.) It's served cold, which makes it perfect for parties or making ahead. If you use frozen corn, the corn cools the couscous and the warm couscous thaws it, so you can also make it right when you want to eat. Leftovers are good for lunch, too.

Southwest Kidney Bean Couscous Salad
Serves: 4 as main dish, 2-3 as a one-dish meal, or 4-8 as side.


3/4 cup uncooked couscous (I use whole grain)
3/4 cup water
1 (15 oz) can kidney beans, rinsed and drained
1/2 cup salsa
3/4 cup frozen corn
1 medium bell pepper, diced (I used green because I had it)
1/4 cup onion, chopped
1 tsp cumin

- Boil water in a small saucepan. When water boils rapidly, remove from heat, add couscous, and cover. Let sit 5 minutes while preparing vegetables.
- Chop up the pepper and onion. Place in a large bowl. Add beans, salsa and corn to bowl.
- Once couscous has sat for 5 minutes, add to bowl and fluff with a fork (even if everything else isn't in the bowl yet.)
- Mix with a fork and serve immediately or cover and chill in fridge until serving.
- Topping options: Top with cheese (jack, cheddar,pepper jack, feta) or sour cream.

Nutrition info (for 1/4 of recipe using regular couscous): Cal: 528 Fat: 1.9g Carbs: 100 (but 20g of fiber) Protein: 30g

Vegetarian Chili

This is a favorite recipe I found in college. Not all of my recipes will be this detailed, all the info is included on this ratty old piece of magazine in my recipe binder.

It is dated 9/1/98 and it's from Woman's Day
Prep: 3 min Cook 10 min
Cost per serving (in 1998) $1.38

2 cups uncooked instant brown rice
2 cans (10 oz each) dices tomatoes and green chilis
1 can (about 19 oz) black beans, rinsed
1 can (15 oz) corn and red peppers (southwest style)
1/4 cup tomato paste
3 Tbsp lime juice

Optional toppings - sour cream, cilantro, grated cheese

1 - Cook rice as directed on package. Remove from heat, stir, then cover and let stand 5 minutes.
2 - Meanwhile heat remaining ingredients in a covered saucepan, stirring occasionally, 8 minutes or until slightly thickened.
3 - Fluff rice with a fork. Serve with chili and Toppings.

Serves 4. Per Serving (without Toppings): 339 cal, 12 g pro, 72 g car, 10 g fiber, 3 g fat (0 g saturated fat), 0 mg chol, 1,028 mg sod.

I have a relatively picky husband and 3 small who kids who will all eat this!