Tuesday, July 5, 2016

Leftover Corn on the Cob? Try this Zesty Bean Salad



We hosted a 4th of July barbecue yesterday and ended up with  a few leftover corn on the cob. Here's a great way to use up that corn the day after.

Ingredients

1 tomato - core, seed and dice
Leftover corn on the cob - cut the corn off the cob
1 red onion - diced
1 lime - zested and halved
Bunch of parsley - chopped
1 can of beans - (I used Kidney beans) drained and rinsed

Heat a drizzle of olive oil in a large pan. Add corn and onion. Cook until tender. Add beans and diced tomatoes. Cook for 1-2 minutes. Add parsley, lime zest, and lime juice. Salt and pepper to taste. Enjoy!!

Do you have a quick summer salad that is designed to use up leftover vegetables? Share in the comment below. 

Share:

No comments

Featured Post

Berry Mango Smoothie Bowl

Ingredients Combine in a blender 1/2 cup Vanilla Greek Yogurt with 1/2 cup coconut milk and 1 cup frozen berries. Top with sliced mango and ...

Follow by Email

Follow on Bloglovin

© In Stella's Spare Time... | All rights reserved.
Blogger Template Crafted by pipdig