Confetti Bean Salsa
Learn how to make Confetti Bean Salsa.
Ingredients
• 1 (15 ounces) can black beans
• 1 (15.5 ounces) can black-eyed peas
• 1 (11 ounces) can corn
• 1 cup salsa
Directions
• Drain and rinse the beans and peas.
• Drain the corn.
• Combine beans, peas, corn, and salsa in a medium-size bowl and mix.
• Optional: add a few drops of hot sauce or chopped chilies.
• Optional: serve with baked tortilla chips or spoon over brown rice.
This recipe is part of the Bountiful Backpack resources. View additional resources at extension.sdstate.edu.
This material was funded by USDA’s Supplemental Nutrition Assistant Program – SNAP. For more information on the Supplemental Nutrition Assistant Program (SNAP), please contact your local Social Services office.
Confetti Quesadillas
Try these fresh and healthy confetti quesadillas for your next meal.
Ingredients:
1 cup shredded cheese
1 (15 ounce) can no-salt-added black beans, rinsed and drained
1 cup fresh or frozen corn, thawed
1 cup shredded zucchini
¼ cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped, optional
¼ teaspoon black pepper
1 teaspoon chili powder
10 (6-inch) whole wheat tortillas
Directions:
In a large bowl, combine cheese, black beans, corn, zucchini, cilantro, jalapeno, black pepper and chili powder.
Fill tortillas with ½ cup of mixture and fold in half. Place tortilla on heated skillet or griddle. Cook over low heat 3 to 4 minutes on each side or until cheese is melted.
Serve with toppings of your choice.
Nutrition information:
Serving size: 1 tortilla with filling
Calories: 163
Fat: 4g
Sodium: 250mg
Carbohydrates: 27g
Sugar: 2g
Added Sugar: 0g
Fiber: 7g
Protein: 7g
Chicken Breasts, Baked Beans, Sweet Corn, and Coconut Confetti with a Dakota Grill
Dakota Grills
Dakota Grills™ started when Wally Sorenson tired of eating burnt steak. Wally and his family were very busy ranchers from Lake Preston, SD. So busy that food on the grill often became charcoal or shoe-leather from neglect. The Sorenson Mantra, when it's smokin' it's cooking; when it's black it's done, described their meals all-too-well.
Wally and his son Adam, both electrical engineers, searched for a way to create a perfect steak every time. Disappointed by every cooking method and device they tried, Wally and Adam chose to create their own.
The challenge was to come up with a grill that could take care of itself even when no one was around. The meat had to be tender, juicy, and flavorful, even when left unattended for an hour or more. The grill had to be durable, easy to use and easy to clean. After years of experiments, the father and son team created such a device -- an appliance with the potential to revolutionize barbecue.
The result is the Dakota Grill™, a fast, flavorful, and simple way to grill, smoke, barbecue, and bake. The patented design provides a smokeless, greaseless, safe and healthy way to achieve perfection every time. Made in the USA and crafted with pride, all Dakota Grills™ are built to last and are guaranteed for five years or longer.
Barefoot Contessa's Fresh Corn Salad Recipe | Barefoot Contessa | Food Network
Looking for an easy summery side dish? Ina's Fresh Corn Salad is super simple and has your name written all over it.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Fresh Corn Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 13 min
Prep: 10 min
Cook: 3 min
Yield: 4 to 6 servings
Ingredients
5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
Directions
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
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Barefoot Contessa's Fresh Corn Salad Recipe | Barefoot Contessa | Food Network
Chef's Kitchen Episode 177 - Clark Neal - Triple Bean Confetti Salad
Confetti Bean Salsa - Recipe
Presented by Nutrition in Action Program Coordinator Ms. Stacey with YMCA of Greater Grand Rapids, Confetti Bean Salsa is from the Healthy Schools, Healthy Communities™ Healthy Snack Recipes book.
Michigan Fitness Foundation’s Online Learning in a SNAP is created by staff and statewide partners whose work focuses on improving the health of Michigan’s most vulnerable citizens, including children, seniors, families, and communities in crisis. For more information, visit
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