Black Beans And Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Another recipe from local cookbook Entertaining with Panache. This is another unique go-to side dish that compliments many different meals. Exchange the balsamic vinegar for some mexican spices and lime to go with your mexican entrees. Ingredients:
1 c fresh corn, cut from cob |
1 red bell pepper, cut into thin strips |
1 sweet onion, cut into thin strips |
2 t veg. or olive oil |
3 t balsamic vinegar |
1 - 16 oz can black beans, drained and rinsed |
2 t fresh basil, chopped |
*** or omit the vinegar and basil, replace with a squuze of fresh lime juice and zest, and mexican spice blend: cumin, chili powder, oregano, red pepper flakes, cayenne, etc. adjusted to your liking |
Directions:
1. In a large bowl, combine corn, pepper, oion, oil, 1 T vinegar, salt and pepper
2. Spread evenly in shallow roasting pan
3. Roast 25 minutes at 425
4. Cool vegetables slightly
5. Toss with beans, remaining vinegar, salt and pepper
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