You know me, I like colorful things. So here's my version of a Mexican side dish that's colorful, healthy and so yummy! For this dish, I use black beans, whole kernel corn, mild Rotel, and sauteed asparagus. I start by cooking the asparagus in a little olive oil, salt/pepper, paprika and sage.
Sautee these ingredients until the vegetable is soft but snappy at the same if that is possible to imagine. You can add some crushed pecans if you are going to use just the asparagus as your side dish first. I do that sometimes, then I use the leftover asparagus for the Mexican side dish.
When the asparagus is done, I chop them into small pieces about an inch long. Then, I mix them with about a half can of black beans, a half can of whole kernel corn and half a can of Rotel mild. When adding the asparagus to the other ingredients, I make sure I scrape all the olive oil and spices that were in the skillet into the bowl because these will add so much flavor to the side dish.
Heat this mixture and serve hot. This was a recipe that I invented and I was very surprised how really good it was. Success!
No comments:
Post a Comment