Black Bean and Corn Salad

This refreshing salad is a perfect combination of hearty black beans, sweet corn, crisp bell peppers, zesty green onions, and a flavorful blend of herbs and spices. This salad is ideal for those looking for a nutritious and satisfying option, as it is rich in fiber, protein, and essential nutrients. Enjoy this versatile salad as a side dish, a topping for tacos, or as a tasty and healthy snack.

Ingredients

• ½ cup olive oil

• ⅓ cup fresh lime juice

• 1 clove garlic, minced

• 1 teaspoon salt

• ⅛ teaspoon ground cayenne pepper

• 2 (15 ounce) cans black beans, rinsed and drained

• 1 ½ cups frozen corn kernels

• 1 avocado - peeled, pitted and diced

• 1 red bell pepper, chopped

• 2 tomatoes, chopped

• 6 green onions, thinly sliced

• ½ cup chopped fresh cilantro

Directions

1. Place olive oil, lime juice, garlic, salt, and cayenne pepper in a small jar. Close the lid tightly and shake the jar until the dressing is well combined.

2. Combine in a salad bowl beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.

3. Shake dressing again, pour over salad, and toss to coat.

Corn Pudding

Corn pudding is comfort food at its best. This creamy corn casserole is easy to make with both whole kernel and cream-style corn, resulting in a custardy pudding that will be a welcome addition to your dinner table.

Ingredients

• 5 large eggs

• ⅓ cup butter, melted and slightly cooled

• ¼ cup white sugar

• ½ cup milk

• ¼ cup cornstarch

• 1 (15.25 ounce) can whole kernel corn, drained

• 2 (14.75 ounce) cans cream-style corn

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish.

2. Whisk eggs lightly in a large bowl. Add milk, melted butter, sugar, and cornstarch; whisk until well combined. Stir in drained corn and cream-style corn until fully blended. Pour mixture into the prepared casserole dish.

3. Bake in the preheated oven until golden brown, about 1 hour.

Fall Harvest Soup

Simple Potlatch fare, comes from the fruits of the earth and sea. Here, pureed pumpkin and canned cream corn simplifies the otherwise tedious preparation, and may be spiced up to your liking or left mellow and earthy.

Ingredients

• 1 (29 ounce) can solid-pack pumpkin (not pumpkin pie filling)

• 1 (14.75 ounce) can creamed corn

• 1 cup 2% low-fat milk

• 1 (14.5 ounce) can chicken broth

• 1/2 cup apple cider

• 1/2 cup water

• 2 teaspoons butter

• 1/8 teaspoon ground mace

• salt and pepper to taste

• 1/4 cup frozen corn, thawed

Directions

1. Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth.

2. Add the milk and continue to pulse the mixture for another minute, or until well combined.

3. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.

4. Immediately stir in the broth, apple cider, water, butter, and ground mace.

5. Heat for 15 minutes, stirring occasionally.

6. Salt and pepper to taste.

7. Add thawed corn kernels and cook for an additional 5 minutes.