Recipes / corn

Rainbow 🌈 Edamame Red Lentil Salad (Vegan if you omit feta)

 

INGREDIENTS

• 1 1/2 to 2 cups shelled and cooked edamame (I boil for about 5 minutes in the micro)
• 1 cup frozen or fresh corn (I used canned corn salsa I had on hand)
• 1 cup cooked red lentils
• 1/2 cup sliced English cucumbers
• 1 red pepper, seeded and sliced (yellow or orange peppers may be substituted)
• 1/2 bunch cilantro leaves with stems discarded, or to taste
• heaping 1/2 cup crumbled feta, or more to taste
• 1/4 cup diced red onion
• 1 small/medium Hass avocado peeled, pitted, and diced, optional
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• generous pinch cayenne pepper (doesn’t make it spicy, makes it not bland)
• 4 tablespoons lemon juice (2 lemons juiced)
• 2 tablespoons olive oil

 

INSTRUCTIONS

• To a large bowl, add all ingredients in the order listed, and toss very well to combine. Taste and adjust seasonings as necessary. Salad may be served immediately although the flavors marry, develop, and salad tastes even better the second day. Salad will keep airtight in fridge for up to 4 days.

 

Ingredients:

1 (14 OZ) can organic black beans

1 (14 OZ) can organic corn

1-2 cups diced tomatoes OR tomatillos

1/4 cup onion, chopped 

2 limes, juiced

1/4 cup cilantro

1 pkg organic white or wheat tortillas

2-4 cups organic shredded cheese (for vegan use vegan cheese)

garlic salt, to taste

 

Directions:

Mix all the ingredients except for the shredded cheese and tortillas in a bowl. Heat up a countertop panini grill or a pan on the stove. Place 1 tortilla on grill and spread shredded cheese on top. Then add the mix from the bowl on top of that and place second tortilla on top. (If you're using a pan on the stove top you will need to turn the quesadilla to crisp on both sides). Heat until cheese is melted, tortilla is crispy, and then slice with a pizza cutter. Enjoy! (Escabeche salad in picture in a separate recipe)

 

 

I made my own version of Ensalata de Pollo (chicken salad) w last week’s bundle red bell peppers, corn, potato, green onion. It’s so good!!

The sauce is Greek yogurt or sour cream, chili powder, cumin, salt, pepper, garlic powder, zest and juice of lime.

🎉Making Ceviche w the jicama from last weeks bundle!🎉

This recipe is so versatile!! You can use tuna or white fish any protein really! Really great to use with some cassava chips for a treat!

 

AmarilloEatsOrganic.com

 

White fish, cooked

Avocado 🥑, diced

Mango 🥭, diced

Jalapeno, diced

Jicama, diced

Celery diced

Leftover grilled corn 🌽 

Cucumber 🥒 diced

Garlic 🧄 chopped

Red onion diced

Olive oil

Lime juice

Cilantro

Salt & pepper