Gently
rinse ears of corn, pull husks back up around corn, and tie the husks shut with kitchen string.
Not exact matches
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then
rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh
corn (cut from from approximately 2
ears) or organic frozen
corn * 1 very small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and
rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
2
ears corn, shucked 2 - 15 ounce cans black beans, drained and
rinsed 1 Serrano chili, thinly sliced 1 cup packed cilantro leaves, finely chopped 3 tablespoons minced chives Juice
of 1 lime 1 teaspoon kosher salt 1/2 teaspoon black pepper
2 cans
of black beans,
rinsed and drained 3 - 4
ears of corn, kernels cut off the cob 3 larger spring onions, trimmed and sliced 1 cup
of cherry tomatoes, halved or quartered 1/4 cup
of red onion, diced 1 red pepper, diced 1 yellow pepper, diced 1 jalapeno, diced 1/3 cup
of fresh lime juice 1/4 cup
of fresh cilantro leaves, chopped 1 teaspoon salt 1 tablespoon cumin 1/2 teaspoon smoked paprika 1/4 teaspoon ground cayenne
1/2 to 2/4 pound pork shoulder 1/2 to 3/4 pound boneless, skinless chicken breasts [OR any combination
of 2 to 3 pounds
of meat] 8 Asian frozen fish balls, thawed 8 sticks surimi 4 to 8 fried tofu cakes (2 - inches square) 2
ears pre-cooked
corn on the cob, cut crosswise into quarters (or 8
ears of canned baby
corn,
rinsed) 1 pound baby bok choy, washed and separated into leaves 1/2 pound enoki mushrooms 4 ounces uncooked mung bean thread noodles (vermicelli)
For the salsa · 1 cup fresh or frozen
corn kernels (from about 1
ear of corn) · tablespoons fresh lemon juice (from about 1 lemon) 2 tablespoons olive oil 1 (15 - ounce) can black beans, drained and
rinsed · 1 cup peeled and chopped jicama (about 8 ounces) · 2 plum tomatoes, cored, seeded and chopped 2 scallion, light green and white parts only, finely chopped cup finely chopped fresh parsley leaves · Salt and freshly ground pepper