black beans and corn

My problem with black beans is I buy a can, use maybe half of it, and then allow it to sit in my fridge until it’s disgusting. Yes, I could buy a bag of them and use it as needed, but that seems like a lot of work whenever I want black beans.

This week, I challenged myself to use the can in different ways.

Round one: salmon over a salad of mixed greens, red pepper, black beans, and corn.


Round two: southwest bowl with chicken, brown rice, red pepper, broccoli, black beans, and corn.


Round three: black beans and corn quesadilla.


Round four: fried rice with sausage, zucchini, carrots, black beans, and corn.



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