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Ingredients

Kernels from 2 ears sweet corn (about 1 1/2 cups)
1 bunch red or green chard, stems amd leaves thinly sliced and reserved separately
1/3 cup low-sodium vegetable broth, plus more as needed
4 garlic cloves, sliced
1/4 teaspoon crushed red chile pepper
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 tablespoon sherry vinegar
1/4 cup raw green pumpkin seeds (pepitas)

Description

Toasting Fresh Corn Kernels In A Dry Pan Makes Them A Sweet And Nutty Garnish For This Healthful Summer Recipe. Add A Side Of Quinoa And A Salad Of Sliced Tomatoes And Basil To Make It A Complete Meal.

Wholefoods