My in-laws are in town (yay!) so it’s been a very fun week of walking around town, enjoying the mild summer in New England (very different from the Texas they are used to) and of course, eating.
Since Zach and I cook so much from home, whenever we visit with his parents we always make them dinner. When we visited last, it was chicken piccata pasta (yummmm). This time, it was easy chicken enchiladas with my new favorite side dish: black bean and corn salad.
This recipe was a happy accident that I think I may make this every week this summer. Why, you ask? I will tell you why. First, it’s a throw-stuff-in-a-bowl-and-call-it-a-day recipe (it takes 10 minutes and minimal effort). Second, it’s served cold, and is super refreshing. Third, I can think of a million things to do with it (as a side, as a salsa with tortilla chips, on tacos, on top of grilled fish or veggies…). Fourth, it’s budget friendly! And of course, it’s 100% clean, real food.
Did I mention it’s delicious?
Guests coming into town does not have to be a stressful affair in terms of providing delicious food to eat. It can be very tempting to go out to eat for each and every meal when guests come in, simply because it’s easier. But with a little planning ahead, making a home-cooked, healthy, and impressive meal from scratch really isn’t that hard! For this meal, I had made chipotle enchilada sauce weeks ago and frozen half of it, so I just pulled that out of the freezer. I marinated the smoky mexican pulled chicken ahead of time, so I only had to cook and shred it, and assemble the enchiladas the night of dinner. While they were cooking, I made this black bean salad, inspired by the latest issue of Food Network Magazine’s 50 picnic salads article. The prep work for the entire meal only took about 20 minutes, so I was able to enjoy the company of my family while waiting for the enchiladas to cook.
I’ll end this post with tooting my own horn a bit: I am proud to say that my father-in-law proclaimed the enchiladas the “best chicken enchiladas” he’d ever had. And he is a native Texan. It was a very proud moment for me.
|Black Bean and Corn Salad|| |
- ¼ cup olive oil
- 2 teaspoons honey
- juice of 2-3 limes
- salt and pepper
- pinch of cayenne pepper
- 2 cans (or 3 cups) cooked black beans, drained and rinsed
- 2 cups frozen corn, thawed
- 1-2 jalapenos, de-seeded and diced
- ½ bell pepper (red, yellow, or orange), diced
- ½ cup chopped fresh cilantro
- 2 avocados, diced
- Whisk together olive oil, honey, lime juice, salt, pepper, and cayenne pepper in a large bowl. Taste and adjust seasonings if necessary.
- Add remaining ingredients to bowl.
- Mix and refrigerate for at least 30 minutes.
- Serve cold.