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Creamy Corny Beany Tomatoes

Creamy Corny Beany Tomatoes

Loosely based on Closet Cooking’s Esquites; this salad ups the ante on dinner.

Ingredients:
2 tablespoons butter
3 cups corn, cut from the cob (frozen sweet corn is fine)
1 can roasted tomatoes, drained but not rinsed
1 can black beans, rinsed well.
5 tablespoons mayonnaise
1 clove garlic, grated
1/4 small red onion, halved then sliced thinly
1 handful cilantro, chopped
1 lime, juice
2 tablespoons cotija (or feta), crumbled
chili powder to taste

Directions:
Melt the butter in a heavy skillet over medium-high heat.
Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes. Remove and set aside to keep warm.
Place tomatoes in pan, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
Add the black beans, saute for a minute and remove from heat.
Mix everything and serve warm or at room temperature.

Linking Up:
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Emma

A Military Spouse stationed in the middle of nowhere. Emma loves to cook for her family (while dodging dirty dishes). She is blessed to be a stay at home mom with 3 kiddos. She is passionate about cloth diapering, car seat safety, breastfeeding, homeschooling, frugal living, babywearing, and her Christian faith. More Molly Messy than Susie Homemaker, she has been trying to improve her housekeeping and related skills.

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