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Corn and Bean Salad with Greek Yogurt

Posted Dec 18 2009 8:39am

After all the weekend festivities and a beautiful week of Chanukkah-latkes, Zach and I both felt the need for a particularly light dish for supper - something with enough fiber and protein to be a main dish, but still uncluttered, cleansing, uncomplicated. A quiet dish, content on some nights to be a side dish, yet also a gentle and nourishing meal all in itself...

On an unrelated, but sobering note, one of my patients passed away on Tuesday night. In the whirlwind past 7 months since I started my first job as a nurse, this is the first time that one of my patients has died. His family had written orders for him not to be resuscitated, and he departed peacefully, talking to his wife just moments before closing his eyes. I know that the death of my patients is a natural, normal part of life, and an unavoidable part of my profession, but I still can't help but feel a bit strange, and even guilty, for continuing on with my days in a normal fashion. I know that even with the best possible care I cannot change the outcome for every single one of my patients, yet I still feel as though something should halt, something should appear changed in the air, in the images around me, in acknowledgment that a life has ended. Yet still, sorrowful as I am, I draw comfort from the knowledge that the universe does continue on, cyclically, bringing sunrises and supper-times across the globe as we each, in our own small way, live out our lives.

And so, in our kitchen last night, I fixed us a simple supper, thankful for the scent of onions and the cool stone tiles beneath my feet...

Corn and Bean Salad with Greek Yogurt

2 T dried minced onion
1 clove garlic, minced
2 T light, nonhydrogenated vegan marg or butter
1/2 cup vegetable broth
4 cups corn kernels, fresh or frozen
1 (15 oz) can pinto beans, drained
1/2 tsp paprika
4 T chives
1/4 cup fat free Greek Yogurt

~ In a large skillet or pot over medium heat, saute the dried minced onion and the garlic in the vegan marg or butter for just a minute or two - until the dried onion has softened and just started to brown.
~ Pour in the broth, then stir in the corn and pinto beans. Allow the mixture to simmer until most of the broth has reduced down to very little liquid and the corn and beans are tender.
~ Stir in the paprika and chives, reduce the heat to low, and simmer for a minute or two more.
~ Stir in the Greek yogurt, and heat through.
~ Serve warm!

On the blog this time last year... Israeli-Style Collard Greens!
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