Roasted Veggies for Dinner, Cold Succotash Salad for Lunch

veggiesbean salad

I never cease to be amazed at how wonderful a cook my wife is.  She constantly comes up with tasty, frugal vegetarian meals on the fly.  And she is a meat-eater who doesn’t like veggies!

Yesterday, she prepared roasted veggies for my dinner (left photo); the extras and leftovers turned into a cold succotash salad for today’s lunch.

For the roasted veggies, we used Portobello mushrooms (you can also use shiitake, but I like to place the caps bottoms up so that I can place sliced onions inside, which flavor the mushrooms as they cook), zucchini, carrots, onions and bell peppers (red, yellow and orange).  Just cut up whatever veggies you have on hand, spread out on an oiled baking sheet, sprinkle on plenty of garlic powder, onion powder and oregano, and bake at 400°F for about 15 minutes.

We had peppers, carrots and Portobellos left over, which we turned into a wonderful salad.  Traditional succotash is made with corn and lima beans, served warm.  This version, however, was made with corn and plain old frijoles negras — black beans out of a can.  Open and drain a can of sweet corn and a can of beans.  Dump into a colander and rinse.  Cut up whatever leftover veggies you have hanging around (the red, yellow and orange peppers provide festive colors), dump the corn and beans on top and sprinkle with garlic powder or whatever spices you like.  When you are ready to serve the salad, spoon tangy plain yogurt liberally on top.  Yummy!

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