Southwestern Succotash #RSC |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. Fresh & flavorful individual roasted salads of red bell pepper, red onion, fresh sweet corn, & black beans-lightened with lemon & all glued together with the tang & moltiness of Monterrey jack cheese. Easy to serve at a BBQ, backyard picnic, camp out, or just at the dinner table. Ingredients:
1 cup diced red bell pepper |
1 cup diced red onion |
1 cup sweet corn, shaved off the cob |
1 cup black beans |
1/2 medium lemon, juice of |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 cup monterey jack cheese |
reynolds wrap foil |
Directions:
1. Preheat oven to 375 degrees Fahrenheit or fire up gas or (preferably) charcoal grill.
2. Cut four 8x8 inch pieces of Reynolds Wrap foil.
3. In a mixing bowl, combine all the ingredients except the jack cheese. Mix thoroughly.
4. Create a bowl with a piece of Reynolds Wrap, with the edges flared upwards, making a deep bowl. Scoop 1 cup of the mixture into this foil bowl & pinch the edges into a point at the center, enclosing the mixture inside. Twist this point closed. Repeat this process until all four bowls are filled.
5. Place the four foil balls on middle rack in oven or place on grill with lid closed. Leave to roast for 4-6 minutes.
6. Remove foil balls from heat & set to rest on a cool surface, unwrapped. Sprinkle the jack cheese on each bowl. Serve when cheese is melted.
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