Polenta with Black Bean Salsa

16 oz roll of refrigerated polenta (usually found in the healthfood/organic section of produce)

grapeseed oil (or high heat oil of choice)

1- 15 oz can of black beans, rinsed and drained

1 cup (I used a small premade jar) of chunky salsa

1 bell pepper chopped

1 small onion chopped

2 TBSP of fresh chopped parsley

1/2 cup shredded Pepper Jack Cheese

1/4 cup grated Parmesan

Ground Black Pepper

Preparation:

Cut polenta into 1/2" slices.  Pan fry in oil til golden brown and crisp, season to taste with black pepper or your choice of seasonings.  As polenta cooks, remove to paper towels on plate and drain.

In another pan, saute onions and bell pepper.  After a few minutes, add in black beans, salsa and cheeses and warm mixture up.

Serve fried polenta rounds, topped with Black Bean Salsa, and top with fresh parsley. 

Mexican Bean Salad

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Directions

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Nutritional Information

Amount Per Serving  Calories: 334 | Total Fat: 14.8g | Cholesterol: 0mg