In the beginning, there was Byron. And, Byron was perfect. He had but one fault; and, a very little fault it was. Byron did not care for vegetables. Imagine how difficult things were for Byron when he met the vegetarian! Being stubborn and strong-willed, he set out to change the vegetarian, after all, Byron wasn’t the one in the relationship who needed changing. He was perfect! Remember!?
Three years later, the vegetarian is still a vegetarian, and Byron is probably less than 10% meat eater. The stubborn, strong-willed Byron had fallen prey to the manipulative, transforming, and calculating ways of the vegetarian. No matter how much he begged and pleaded, the vegetarian would not eat bacon. Yet, Byron greatly increased his consumption of vegetables! No compromise would be had, but alas, the two lived happily ever after thanks to Byron’s ability to cook vegetables in butter. The end.
Okay… truth be told, my tastes have changed immensely over the past three years. I wouldn’t be caught dead eating half of the vegetables that I now eat regularly. Take the following recipe, for instance. Black beans were foreign to me, and, edamame beans, well those were just completely inedible! Strangely, cutting back on the beef, chicken, pork, and fish, has contributed greatly to the change in my palette. Foods I once shunned, I now crave.
This salad is one such craving. The taste of guacacmole is one I crave quite often. While some people crave salt or sweet, I crave the spicy kick of a very smooth and creamy guacamole. This recipe was born out of trying to find other ways to use the ingredient rather than stuffing my mouth full of tortilla chips all the time. And, I wanted the recipe to be as healthy as possible, which is why I opted for lots and lots of veggies.
In a way, I guess you can say that this recipe is very southwestern – with the black beans, corn, and guacamole. Yet, the tomatoes and the feta crumbles give it a little bit of Greek influence too. Overall, this was absolutely delicious! Perfect for a side dish, or as a complete meal, which is the way John.e and I ate it!
- 2 tablespoons olive oil
- 3 cups edamame beans, frozen
- 4 cups corn, frozen
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 can black beans, drained and rinsed
- 2 cups grape tomatoes, halved
- ½ cup green onions, thinly sliced
- 1 cup feta cheese, crumbled
- 1 cup prepared guacamole
- In a large skillet on medium heat, add the olive oil, corn, edamame, salt and pepper. Cook until the frozen vegetables are just heated through. Don't overcook them.
- Remove pan from heat and allow to cool.
- Add the onion powder and the garlic powder. Toss with the cooled corn and edamame.
- Add the black beans, green onions, and guacamole. Toss to coat completely.
- Next, add the tomatoes and the feta. Reserve two tablespoons of the feta for garnish. Lightly toss being careful to not break the delicate tomatoes.
- Cover with plastic wrap and chill for one hour.
- Can be served cold or at room temperature.