Bean Salad with Corn
Bean Salad with Corn
Black Bean & Corn Salad with Southwestern Lime Dressing
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Servings
10 servings
Servings
10 servings
Bean Salad with Corn
Black Bean & Corn Salad with Southwestern Lime Dressing
Print Recipe
Servings
10 servings
Servings
10 servings
Ingredients
Salad
Southwestern Lime Dressing
Servings: servings
Instructions
Salad Directions:
  1. Rinse corn and black beans in a colander.
  2. Mix all salad ingredients in large salad bowl.
  3. Pour dressing over salad and toss
  4. Serve on Salad Plates
Salad dressing Directions:
  1. Blend dressing ingredients in a blender until smooth. Store in refrigerator (will keep for several days)
Recipe Notes

1/2 cup serving size

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Asian Stir Fry
Print Recipe
Servings Prep Time
6 people 6 min
Cook Time
8 min
Servings Prep Time
6 people 6 min
Cook Time
8 min
Asian Stir Fry
Print Recipe
Servings Prep Time
6 people 6 min
Cook Time
8 min
Servings Prep Time
6 people 6 min
Cook Time
8 min
Ingredients
Servings: people
Instructions
  1. Prepare vegetables by cutting them or Julianne them, heat wok and pour oil and heat until hot them add garlic and ginger paste then gradually add vegetables do not overcook. Add Molasses and water. Serve with Rice
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Clark Bartram’s Blackened Fish Taco Salad

Clark Bartram’s Blackened Fish Taco Salad 01

Clark Bartram’s Blackened Fish Taco Salad
Clark Bartram’s Blackened Fish Taco Salad
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Clark Bartram’s Blackened Fish Taco Salad
Clark Bartram’s Blackened Fish Taco Salad
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Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 375º. Line a baking sheet with aluminum foil and place the 7 tilapia fillets onto a pan. Be careful not to crowd the pan. Combine spices in a small dish. Sprinkle seasonings over tilapia fillets, season with salt and pepper. Place the fish into the oven for 25 minutes. Poke fish with a fork to see if it’s white and flaky. It might need 5 more minutes. Remove the fish from the oven and sprinkle with lime zest, then place filets aside in large glass dish. Heat a large skillet to medium high with a drizzle of olive oil, corn, red onion and red bell pepper. Sear for 1-2 minutes without stirring. Stir and cook another few minutes until vegetables are tender and caramelized. Add drained and rinsed black beans and heat for 1 minute.
Recipe Notes

Recipe and images used with permission from Clark Bartram

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