Lunch

Black Bean & Corn Summer Salad

Get in the swing of summer with this quick and light protein-packed black bean and corn salad. It may even become your go-to dish for backyard gatherings!
Prep Time10 mins
Total Time10 mins
Course: Lunch, Salad, Side Dish
Cuisine: Vegan
Keyword: Easy Recipe, Food, Healthy, Lunch
Yield: 2 servings
Author: HurrytheFoodUp
Cost: 10

Equipment

  • Sauce pan
  • Large bowl
  • Measuring Cups

Materials

Ingredients

  • 1 can black beans Sub other beans as desired
  • ½ can sweet corn
  • 1 red onion
  • 2 spring onions You can also use yellow or sweet onions.
  • cup couscous Instant is best. Look for ‘just add water’. You can also sub quinoa.
  • ½ cup vegetable broth
  • 2 tbsp olive oil
  • 1 lemon juiced
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 tsp chili flake optional
  • 1 clove garlic Fresh or minced

Instructions

  • Prepare the vegetable broth with boiling water. Then pour it over the couscous in a large bowl. Don’t put too much water in – the ideal water level is just enough to cover the couscous. You can always add more as needed.
  • Chop the spring and red onions into thin half slices.
  • Chop the garlic (If you’re using fresh)
  • Drain and rinse the beans and corn.
  • After the couscous is ready (about 5 minutes), throw in the chopped onions, beans and corn.
  • Add the olive oil, lemon juicecumin, paprika powder, chili flakes and mix.
  • All done. Serve and enjoy!

Veggie Lentil Stew

Prep Time5 mins
Active Time25 mins
Total Time30 mins
Course: Main Course
Keyword: Dinner, Easy Recipe, Food, Healthy
Yield: 4 servings
Author: Cristina Pares

Equipment

  • Large pot
  • Measuring Cups

Materials

Ingredients

  • 1 cup red lentils dried
  • 1 cup rice Brown rice is best. Be aware–cooking time may be slightly longer.
  • 4 cloves garlic Fresh or minced
  • 1 medium onion
  • 1 tbsp tomato paste
  • 2 cups vegetable broth
  • 4-5 cups water
  • 1 tsp cumin
  • 1 tsp turmeric optional
  • 1 ½ tsp paprika
  • ¼ tsp cayenne pepper
  • 1 bay leaf
  • 1 tbsp thyme
  • 5 tbsp olive oil
  • salt to taste

Instructions

  • Put the cumin and cayenne pepper into a large pot and toast it slowly (no oil).
  • In the meantime, dice the garlic and onion.
  • After 2 or 3 minutes, add the olive oil, garlic and onion. Let it cook for 5 minutes, stirring occasionally.
  • Add the tomato paste, red lentilsrice, the vegetable broth and water.
  • Once it begins to boil, add the turmericbay leaf and thyme. Cover and let simmer gently for 20-25 minutes. Stir every few minutes until rice is cooked. Add the salt, remove and turn off heat. Add the paprika and serve!
%d bloggers like this: