Thursday night I had a crazy afternoon between a conference call, running, gardening and packing for our backpacking trip. So I decided to keep dinner quick and easy. I made veggie skewers with mini peppers, sweet onion and mushrooms; just toss with salt, pepper and olive oil and roast at 375F for 20-25 minutes. To go with the veggies I made a black bean and corn salad with mustard greens from my balcony garden.
Black Bean-Corn-Mustard Green Salad
- 1T olive oil
- 5 spring garlic, minced
- 1/2 red onion, minced
- 1 serrano chili, minced
- 1-12oz bag of frozen sweet corn
- 1-15oz can of black beans, rinsed and drained
- 1 bunch of mustard greens, shredded
- salt and pepper
In a large skillet heat the oil over medium-high heat; toss in the garlic, red onion and chili and cook for 3-4 minutes. Toss in the corn and saute until lightly browned about 5-8 minutes. Stir in the black beans and mustard greens and cook until mustard greens are wilted. Season with salt and pepper to taste.