skewers

Thursday night I had a crazy afternoon between a conference call, running, gardening and packing for our backpacking trip. So I decided to keep dinner quick and easy. I made veggie skewers with mini peppers, sweet onion and mushrooms; just toss with salt, pepper and olive oil and roast at 375F for 20-25 minutes. To go with the veggies I made a black bean and corn salad with mustard greens from my balcony garden.

Black Bean-Corn-Mustard Green Salad

• 1T olive oil
• 5 spring garlic, minced
• 1/2 red onion, minced
• 1 serrano chili, minced
• 1-12oz bag of frozen sweet corn
• 1-15oz can of black beans, rinsed and drained
• 1 bunch of mustard greens, shredded
• salt and pepper

In a large skillet heat the oil over medium-high heat; toss in the garlic, red onion and chili and cook for 3-4 minutes. Toss in the corn and saute until lightly browned about 5-8 minutes.  Stir in the black beans and mustard greens and cook until mustard greens are wilted.  Season with salt and pepper to taste.