Corn is one of the traditional symbols of Thanksgiving. The pilgrims learnt how to grow corn from the Native Americans(the Wampanoag Indian tribe), who helped them survive the harsh winter of 1620. Corn was a part of the first thanksgiving dinner. The tradition is carried on, corn still enjoys its special place on thanksgiving table as a vegetarian side dish.
Serves : 4
- 1 bag of 16 oz. Birds Eye whole kernel corn
- 1/3 bag of 16 oz. Goya black beans (equivalent to approximately 5.33 oz.)
- 2 medium sized red tomatoes
- 1/2 ripe avocado
- 1/2 a bunch of cilantro
- 1/2 a jalapeno or can be adjusted as per taste
- 1/4 lemon
- 2 teaspoons local honey (optional)
- 2 teaspoons Trader Giotto’s extra virgin olive oil
- 1 teaspoon McCormick Taco original seasoning mix
- 2 teaspoon salt or can be adjusted as per taste
* If you do not wish to use the presoaked black beans above then, you can use canned 16oz. black beans instead. But, the presoaked ones definitely taste more delicious, fresh and healthier! The presoaking and pressure cooking of the beans is worth all the efforts you make.
- Rinse the black beans. Presoak the black beans overnight. Discard the water. In a pressure cooker, add just enough fresh water to cover the black beans then, boil the black beans with 3/4 teaspoons salt and fresh water. After the beans have been cooked, drain excess water, use it for other things.
- On a stovetop set to medium-high heat, in a wok/saucepan with 3 tablespoons of water, lightly steam cook the corn for 3 minutes with the lid closed, then for 9 minutes without the lid. Add 3/4 teaspoon salt. Cook until the excess water evaporates . Let it cool.
- Chop the tomatoes.
- Split the avocado in half. Peel it. Chop it.
- Finely chop the cilantro.
- Finely chop the jalapeno.
- Slice 1/4 of the whole lemon. Remove the seeds.
- Mix the above ingredients.
- To the above mixture, add honey.
- Add extra virgin olive oil.
- Add taco seasoning mix. Add 1/2 teaspoon salt, adjust accordingly as per taste.
- Serve and enjoy!
The quantities in the above recipe can be doubled to serve eight, as pictured.
Let’s all be thankful and express our gratitude for the blessings and gifts that enrich our lives!
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