Summer Corn and Black Bean Salad

One of my favorite summer activities is attending a great summertime barbecue. The grill, the sun, the sides…it all makes for the perfect day. Here is one of my all time favorite barbecue recipes, and the best part about it is…dump and go! No cooking required. This summer corn and black bean salsa is the perfect side dish or dip to bring along with you!

Ingredients

2 can black beans, rinsed and drained

2 cans corn, rinsed and drained

1 small container of grape tomatoes (or tomatoes of your choice), diced

1 small red onion, diced

1 avocado, cubed

3 tbsp lime juice

2 tbsp olive oil

1 tbsp red wine vinegar

1 tbsp balsamic vinegar

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup cilantro (optional)

Directions

  1. Combine black beans, corn, tomatoes, onion, and avocado in a large bowl. Mix until well combined.
  2. Add in olive oil, red wine vinegar, lime juice, balsamic vinegar, salt, pepper, and cilantro. Toss to coat. Add more salt to taste if needed.
  3. Serve as a side dish, as an appetizer dip with tortilla chips, or as a topping for grilled chicken or burgers!

Weight Watchers Freestyle SP: 2 points per serving (12 servings total). Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

Summer Corn and Black Bean Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Category: Appetizer, Side Dish

Yield: 12

Summer Corn and Black Bean Salad

Ingredients

  • 2 can black beans, rinsed and drained
  • 2 cans corn, rinsed and drained
  • 1 small container of grape tomatoes (or tomatoes of your choice), diced
  • 1 small red onion, diced
  • 1 avocado, cubed
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup cilantro (optional)

Instructions

  1. Combine black beans, corn, tomatoes, onion, and avocado in a large bowl. Mix until well combined.
  2. Add in olive oil, red wine vinegar, lime juice, balsamic vinegar, salt, pepper, and cilantro. Toss to coat. Add more salt to taste if needed.
  3. Serve as a side dish, as an appetizer dip with tortilla chips, or as a topping for grilled chicken or burgers!
https://aspoonfulofsimple.com/2019/06/30/summer-corn-and-black-bean-salad/
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Oven Baked Breaded Ravioli

I don’t know what it is about being home, but I always feel guilty at the thought of deep frying things myself. If I’m the one cooking, I better make it worth it, good for me, and tasty. But my mind always drifts to my take-out favorites, one of which is fried ravioli. So how can I recreate this delicious treat without frying? By oven baking them!

Ingredients

1 bag frozen ravioli (spinach or regular cheese–I used spinach and cheese)

3/4 cup Italian seasoned bread crumbs

1/4 cup grated parmesan cheese

2 eggs

1 tsp butter

Salt and pepper to taste

Directions

1.  Preheat oven to 450 degrees

2.  Boil a pot of water for the ravioli

3.  When water begins to boil, pour the frozen ravioli into the pot and boil them for 2 minutes

4.  After 2 minutes, drain the ravioli and let the 1 tsp of butter melt on them to avoid sticking

5.  Crack the two eggs into a bowl and beat lightly

6.  Combine the bread crumbs and cheese in a separate bowl

7.  Cover each ravioli with the egg and then with the bread crumb mixture

8.  Place each breaded ravioli on a metal rack which is placed on top of a baking sheet covered in foil (this will make for easier cleanup of any fallen breadcrumbs)

Breaded ravioli before baking

9.  Bake for approximately 15-18 minutes

Breaded ravioli after cooking…check out that crunch!

10.  Serve with marinara sauce and enjoy!

Oven Baked Breaded Ravioli

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients:

1 bag ravioli (spinach or regular cheese–I used spinach and cheese)
3/4 cup Italian seasoned bread crumbs
1/4 cup grated parmesan cheese
2 eggs
1 tsp butter

Directions:
1. Preheat oven to 450 degrees
2. Boil a pot of water for the ravioli
3. When water begins to boil, pour the frozen ravioli into the pot and boil them for 2 minutes
4. After 2 minutes, drain the ravioli and let the 1/4 tsp of butter melt on them to avoid sticking
5. Crack the two eggs into a bowl and beat lightly
6. Combine the bread crumbs and cheese in a separate bowl
7. Cover each ravioli with the egg and then with the bread crumb mixture
8. Place each breaded ravioli on a metal rack which is placed on top of a baking sheet covered in foil
9. Bake for approximately 15-18 minutes
10. Serve with marinara sauce and enjoy!

Weight Watchers Freestyle SP: 9 points for one serving (this recipe makes about 4 servings). Points were calculated using the Recipe Builder on the WW app.

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.