Grilled Pork Scaloppine with Mango Salsa

Ingredients

  • 2 medium ears corn, shucked
  • 4 thin boneless pork loin chops (about 5 oz. each)
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. chili powder
  • 1/4 tsp. Kosher salt
  • 2 cans black beans, rinsed and drained
  • 1 ripe mango, peeled and chopped
  • Freshly ground black pepper
  • Lime wedges, for garnish

Directions

  1. Grill corn 8 minutes, or until lightly charred, turning occasionally; cut kernels off cobs.
  2. Cover each of pork chops with large sheet plastic wrap; with meat mallet or rolling pin, pound to 1/4″ thickness.Brush pork all over with olive oil; sprinle with chili powder and salt. Grill pork on medium-high 2 minutes per side.
  3. Toss together black beans, mango, corn kernels, and 1/2 teaspoon each salt and pepper. Serve pork over salsa with lime wedges.

Zucchini Pasta Salad With Corn And Black Beans

Ingredients

  • 4-6 ounces pasta – penne, linguini, bow tie- or try GF pasta or Chickpea Pasta
  • 2 tablespoons olive oil
  • 4 fat garlic cloves- rough chopped
  • 2 shallots ( or half a red onion) – thinly sliced
  • 1 pound zucchini or summer squash ( a mix is nice)
  • 1 ear of corn, or sub red bell pepper
  • 1 lemon, zest and some juice to taste
  • 2-3 cups cooked or canned black beans- or sub any other bean! (1-2 cans)
  • 10 colorful cherry tomatoes, halved
  • Heaping handful arugula (optional)
  • ½ – 1 cup chopped cilantro, Italian parsley or basil
  • Optional – crumbled feta or goat cheese, pecorino, capers, kalamata olives, pumpkin seeds, chili flakes

Vegan Chilli

Ingredients

  • 3 tbsp olive oil
  • 2 sweet potatoes, peeled and cut into medium chunks
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 1-2 tsp chilli powder (depending on how hot you like it)
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 1 red pepper, cut into chunks
  • 2 x 400g cans chopped tomatoes
  • 400g can black beans, drained
  • 400g can kidney beans, drained
  • Lime wedges, guacamole, coriander and rice to serve

Skinny Cowgirl Chicken Salad

Ingredients

  • 1/2 c. plain Greek yogurt
  • 1/4 c. sour cream
  • 1/4 c. lime juice
  • 1 tbsp. freshly chopped cilantro
  • Freshly ground black pepper
  • Kosher salt
  • 1 tbsp. extra-virgin olive oil
  • 2 boneless skinless chicken breasts
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 avocado, cut into cubes
  • 1/2 c. black beans, drained and rinsed
  • 1/2 c. frozen corn, defrosted
  • 1 red bell pepper, chopped
  • Romaine, for serving

Directions

  1. In a medium bowl, whisk together yogurt, sour cream and lime juice. Add cilantro, season with salt and pepper and set aside.
    In a large skillet over medium heat, heat oil. Add chicken and season with salt, pepper, cumin and chili powder. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then slice into cubes and let cool completely.
  2. In a large bowl, combine cooked chicken with avocado, beans, corn and red bell pepper. Toss with yogurt dressing until completely coated. Serve on bread, in lettuce leaves, or by itself.

Crock-Pot Chicken with Black Beans & Cream Cheese

Ingredients

  • 4 -5 boneless chicken breasts, frozen
  • 1 (15 1/2 ounce) can black beans
  • 1 (15 ounce) can corn
  • 1 (15 ounce) jar salsa, any kind
  • 1 (8 ounce) package cream cheese

Directions

  1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
  2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
  3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
  4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

Southwestern Pasta Salad

Ingredients

FOR THE PASTA SALAD
  • kosher salt
  • 1 lb. dry pasta, such as elbow, bow tie, or rotini
  • 1 15-oz. can corn kernels
  • 1 15-oz. can black beans
  • 1 c. shredded Cheddar
  • 1 c. halved cherry tomatoes
  • 2 avocados, diced
  • 1/3 c. Chopped cilantro
FOR THE DRESSING
  • 1 c. Greek yogurt
  • 1/3 c. extra-virgin olive oil
  • 1 tbsp. honey
  • 1 tbsp. apple cider vinegar
  • 2 cloves garlic, minced
  • 2 Limes, juiced
  • 1/2 jalapeño, chopped
  • 1 1/2 tbsp. Taco Seasoning
  • kosher salt

Directions

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and and cool, 5 minutes.
  2. Meanwhile, make dressing: Whisk all ingredients together. Taste and add salt as desired.
  3. Stir corn, black beans, cheese, tomatoes, avocados and cilantro in with pasta. Toss with dressing. Cover tightly and refrigerate 1 hour before serving.