I’m picking up the bean challenge gauntlet again. I’ve recently missed several weeks of bean-centric dinners. Oddly enough, no complaints from the family about lack of beans.
You can make this dinner pretty fast: Black Bean & Corn Salad with Butternut Squash Ravioli.
First complaint was from daughter: “I don’t like ravioli!”
Second complaint from son: “This ravioli is yucky!”
In the ravioli’s defense, it was pretty good. I’m guessing they weren’t into the nutmeg that was listed in the ingredients.
You can’t please everybody.
Here’s the Black Bean & Corn Salad recipe. I made a kid’s version without red pepper & garlic & onions. That would have sent them over the edge.
Try it slightly chilled, with lettuce and topped with Avocado. Sorry, I don’t measure, so my recipe is a bit vague.
Thawed Frozen Corn
Black Beans (if canned, rinsed & drained)
Fresh Garlic to taste
Purple Onion, finely diced
Red Bell Pepper, chopped
Fresh cherry tomatoes
Red Wine Vinegar
Salt & Pepper to taste
My husband said to me, “I really admire you. You know the kids won’t like it, but you keep trying anyhow.”
I think he was trying to be nice.