Carolina Kitchen in College

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Nutritionist in Training: Balanced Meal July 23, 2010

Filed under: Beans,Salad,Vegetables — kchrismon @ 2:38 am

With my dad out of town, it was a girl’s night in. This is a full plate, so I included both recipes.

Black Bean and Corn Salad with Cilantro-Cumin Dressing

Ingredients

3/4 tsp ground cumin

1/4 c. Fresh lime juice, plus more for taste if desired

2 Tbsp. Vegetable oil

1/2 tsp salt

1 can Corn kernels (11 ounces), Liquid removed

1 can Black beans(15 ounces), Rinsed and liquid removed

1/2 c. orange bell peppers, cut into 1/4″ dice

1/2 c. Sweet onion, cut into 1/4″ Dice

1/4 c. Minced cilantro

Directions

  1. Place the cumin in a small skillet and set over low heat just till the skillet gets hot and the cumin is heated, about 1 minute. Off the heat, add in the lime juice and vegetable oil, plus jalapeno and salt, if you like; whisk to blend.
  2. In a large bowl combine the corn, black beans, red and green peppers, onion, cilantro or possibly parsley. Add in the lime dressing and toss to coat.
  3. Spoon the salad onto a deep platter or possibly shallow bowl and garnish with sprigs of fresh parsley.

Roasted Sweet Potato with Sesame Seeds

Ingredients

5 Sweet potatoes, peeled

salt and pepper

2 tbsp honey

2 tbsp olive oil

2 tbsp sesame seeds

2 tbsp soy sauce

Directions

1 Preheat the oven to 400°F (200°C). Cut the potatoes into large chunks and place on a baking sheet. Drizzle with the oil and season with salt and pepper. Roast the potatoes for 30 minutes, turning halfway through, until almost tender.

2 Mix together the sesame seeds, honey, and soy sauce. Pour over the sweet potatoes, and toss. Roast 20 minutes more, or until well glazed and tender.

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