Stuffed Poblano Peppers with Black Beans, Rice, Salsa & Cheese. Recipe from here. I added in more than the recommended 1/4 tsp. chili powder (fresh batch from a local Indian store) since I thought it might not be enough. Well... let's just say that next time I make it, I'll stick with the 1/4 tsp! (and then maybe inch our way up in heat). I also substituted fresh parsley instead of cilantro (not a big cilantro fan here). I got the poblano peppers in the mark-down bin at the grocery store & had everything else already in my pantry, so this dish was very inexpensive.
Corn Salad with Tomatoes, Red Onion and Basil. My 17 year-old put this together. He loves to eat & cook! The recipe calls for fresh corn, but we used frozen. Delicious. This one will be done over and over this summer. I'm sure it'll only taste better with fresh corn.
Corn Salad with Tomatoes, Red Onion & Basil
2 bags frozen corn (8 oz. each), thawed (or 6-8 ears fresh)*
5 roma tomatoes, diced
1 red onion, diced
handful of fresh basil, snipped (about 1/3 cup)
1/4 tsp cumin
Juice from 1 lime
1/4 cup olive oil
2 Tbsp rice vinegar (white is fine too)
salt & pepper
Mix together & place in fridge until ready to eat. Can add basil in at last minute if you want so that it doesn't turn brown.
*If using fresh corn, you'll have to boil corn as usual til tender. Drain, cool & then cut kernels off from cobs. Proceed as usual.