Black Bean Salad (a late Meatless Monday recipe)

This meatless dish from Food Network is high protein and taste! You could even add some pepper Jack cheese for an extra zing.

Ingredients (4-6 servings):

For the Dressing:

  • 1 small clove garlic
  • Pinch salt, plus 2 teaspoons
  • Juice 1 1/2 limes (about 3 tablespoons)
  • 2 teaspoons kosher salt
  • 1/4 teaspoon chili powder
  • 1/4 cup extra-virgin olive oil

For the Salad:

  • 1 cup fresh corn kernels (from about 2 ears)
  • 1 orange bell pepper, diced
  • 1/2 small red onion, finely chopped (about 1/4 cup)
  • 1 Tablespoon extra-virgin olive oil
  • 1 (15-ounce) can black beans, drained and rinsed
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • 1 small hass avocado, halved, seeded and diced
  • 1/4 cup chopped fresh cilantro, leaves and stems


Make the dressing:

  1. Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
  2. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl.
  3. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad:

  1. Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm.
  2. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper.
  3. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro.
  4. Serve and enjoy!

Grilled Corn, Zucchini, and Black Bean Quesadillas

Epicures has a great recipe for you to try this weekend! If you don’t have a grill, you can use a grill pan. If you want, you can also add meat to the quesadillas. The vegetables can be made ahead of time and stored in the fridge for up to 3 days.

For the grilled vegetables:

  • 2 ears of corn, unshucked
  • 1 medium zucchini, halved lengthwise
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 bunch scallions (reserve 1 scallion for salsa)

For the salsa:

  • 1 avocado, diced
  • 1 scallion, thinly sliced
  • 1/2 pint (1 cup) cherry tomatoes, coarsely chopped
  • 2 tablespoons coarsely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt
  • Pinch of cayenne pepper

For the quesadillas:

  • 4 (8-inch) flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 (15-ounce) can black beans, drained, rinsed
  • 2 Tablespoons vegetable oil, divided (can also use grape seed oil or olive oil)
  • Cilantro leaves with tender stems (for serving)
  • Lime wedges (for serving)


Grill the vegetables:

  1. Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal.
  2. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes.
  3. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.
  4. While corn is grilling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper.
  5. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper.
  6. Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8–10 minutes. Let cool slightly.
  7. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.

Make the salsa:

  1. Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, and cayenne in a medium bowl.

Assemble the quesadillas:

  1. Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.
  2. Heat 1 Tbsp. vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1–2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil.
  3. Sprinkle quesadillas with cilantro leaves and serve with salsa and lime wedges alongside.
  4. Enjoy!