Main Dish Recipes

Complete, Healthy Labor Day Meal with Hearty Black Bean, Kale & Corn App

Kale

I love summer!
Labor Day, which is fast approaching, is the perfect day to indulge in summer fun and great cooking. This Labor Day, I am so excited to link up with some of my blogger friends to bring you a Complete, Healthy Labor Day Meal!

Check out these delicious pictures below and follow the links to find the recipes.


Appetizer:
Hearty Black Bean, Kale & Corn App from Kacy Hulme (that’s me!) at Healthy for Real
*Recipe below

Hearty Black Bean, Kale & Corn App
Hearty Black Bean, Kale & Corn App

Salad:
Farro Salad with Cherries and Walnuts from Rachel at Little Chef Big Appetite.
Click here for Rachel’s recipe!

Farro Salad with Cherries and Walnuts
Farro Salad with Cherries and Walnuts

Entree:
Grilled Dijon Salmon Skewers (paleo) from Dani at Dani California Cooks
Click here for Dani’s recipe!

Salmon Skewer
Salmon Skewer

Dessert:
Bourbon Peach Pie (gluten free, vegan, sugar free) from Vanessa Musi
Click here for Vanessa’s recipe!

Bourbon Peach Pie
Bourbon Peach Pie

While I love eating light during the summer, sometimes on special occasions like Holidays, I often use them as an excuse to head heartier, which sometimes means unhealthy. So, I wanted to create a dish that was hearty, but still healthy. This is a simple recipe that herbivores and carnivores alike will enjoy.

Sauce Ingredients

  • 2 Tbsp olive oil
  • 1 Tbsp tamari
  • 1 clove garlic (finely chopped)
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 /2 tsp oregano
  • 1/2 cup Cilantro (very loosely packed)
  • 1 lime
  • 1/2 lemon
  • 1/2 cup water

Start with the garlic and chop it up into tiny pieces and place in the bowl. Next, put the cilantro into a small pile and chop it into smaller pieces and place in the bowl. Next, add all remaining ingredients into the bowl and stir. Make sure the lemon seeds don’t drop into the mixture. Set aside.

 

 

Salad Ingredients

  • 3 cups Brown Rice
  • 1 cup Black Beans
  • 4 cups Kale
  • 1 cup Corn
  • Homemade Salsa (separate recipe in previous blog post)
  • Romaine for serving

Start with the kale. Pour all 4 cups of kale into a bowl and pour about 1 tsp of olive oil over the kale. Then grab the kale with both hands and squeeze the kale in a massaging motion as you toss it with your hands. Do this for about 2 minute until you have caressed all the pieces of kale down to to softer state. It will be less coarse this way, much greener in color and more delicious to eat.

 

 

 

 

Next, simply pour the remaining contents into the bowl along with the kale. Feel free to use uncooked beans, just make sure you soak them and cook them with plenty of time prior to adding them to the mixture. For the corn, you can use corn on the cob and simply shave off the kernels. Or get creative and grill the corn and then add it in!

Next, add the final sauce mixture and stir.

For serving, place several leafs of romaine lettuce on a plate and spoon three Tablespoons of the final mixture into each leaf of the romaine lettuce.  Spoon a Tablespoon or two of the salsa  on top of the mixture and it’s ready to serve!

Check out my super simple homemade salsa recipe here.

Enjoy! And have a great Labor Day!

Print Friendly, PDF & Email

One comment

Leave a Reply

Your email address will not be published.