There’s nothing I love more than fresh summer corn! And if you’re looking for a delicious way to enjoy it – you need to make this sweet corn salsa recipe (also try Mexican corn salad).

It’s healthy and fresh and so easy to make (also try black bean corn salsa, homemade salsa & pineapple salsa)!

In this corn salsa recipe, corn and garlic are toasted until fragrant. Then, they’re cooled and mixed with tomatoes & onions are tossed with a simple lime dressing for an absolute flavor explosion that will keep you coming back for more.

Serve it as an appetizer or even as a topping to your favorite tacos – like ground beef tacos or crockpot chicken tacos.

Corn Salsa Recipe: Ingredients & Substitutions

• Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
• Minced garlic. if desired you can add ½ teaspoon garlic powder to the dressing instead of using minced garlic.
• Salted butter. olive oil is a great substitute.
• Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
• Red onion. white or yellow onion both work well too.
• Olive oil. avocado oil is a good substitute.
• Lime juice. Fresh or bottled are both great choices.
• Honey. you can use sugar in place of honey.

How to Make Corn Salsa

Let’s walk through how to make corn salsa together step-by-step. Be sure to watch the video for further guidance.

I prefer to toast the corn and garlic in butter for a delicious depth of flavor, but you can skip that step if you prefer!

Begin by melting butter in a skillet.

Then, add the corn and garlic and cook 3-5 minutes on high heat, until corn is just begins to lightly brown.

Set aside in a large mixing bowl to cool, stirring occasionally. (this is optional, you can also just use corn that was cooked and cut off the cob, I like the toasted flavor).

In a small bowl whisk together olive oil, lime juice, and honey.

Then, combine the cooled corn, tomatoes, onion, cilantro, cumin, sea salt, and pepper in a large bowl and stir to combine.

Next, pour the lime juice mixture over the corn mixture and stir to combine.

Cover and chill the corn salsa for at least 1 hour in the refrigerator.

Serve

After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve with your favorite chips.

We love serving this corn salsa recipe with our favorite Mexican recipes. Some suggestions include:

• Serve it as an appetizer or topping for ground beef tacos, chicken tacos, etc.
• Serve it with chicken enchiladas!
• Use it as a condiment on taco bowls or Mexican casserole.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this recipe.

Corn Salsa Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Corn Salsa

This corn salsa recipe is a light, flavorful, sweet & salty dip that's a perfect appetizer for taco nights. Plus, it's easy to make in 10 minutes!

Course Appetizer, dip

Cuisine Mexican

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 Servings

Calories 94kcal

Author Laura

Cost $4

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl

Ingredients

• 3 cups sweet corn (16 ounces)
• 1 Tablespoon minced garlic
• 1 Tablespoon salted butter
• 1 tomato (finely diced, 1 cup)
• ½ cup red onion (finely diced)
• ½ cup fresh cilantro (finely chopped)
• 1 ½ teaspoons cumin
• ½ teaspoon sea salt (or more to taste)
• ¼ teaspoon pepper
• 2 Tablespoons olive oil
• 3 Tablespoons lime juice
• 2 teaspoons honey

US Customary – Metric

Instructions

• In a nonstick skillet, melt butter. Add corn and garlic and cook 3-5 minutes on high heat, until corn is just begins to lightly brown. Set aside in a large mixing bowl to cool, stirring occasionally. (this is optional, you can also just use corn that was cooked and cut off the cobb, I like the toasted flavor).
• In a small bowl whisk together olive oil, lime juice, and honey.
• In a large bowl combine cooled corn, tomatoes, onion, cilantro, cumin, sea salt, and pepper and stir to combine.
• Pour the lime juice mixture over the contents of the bowl and stir to combine.
• Cover and chill for at least 1 hour in the refrigerator.
• After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve with your favorite chips.

Video

Notes

Ingredient Substitution Notes

• Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
• Minced garlic. if desired you can add ½ teaspoon garlic powder to the dressing instead of using minced garlic.
• Salted butter. olive oil is a great substitute.
• Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
• Red onion. white or yellow onion both work well too.
• Olive oil. avocado oil is a good substitute.
• Lime juice. Fresh or bottled are both great choices.
• Honey. you can use sugar in place of honey.

Store

Store in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this recipe.

Nutrition

Serving: 0.5cup | Calories: 94kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 128mg | Potassium: 164mg | Fiber: 2g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 1mg

Try these recipes

Black Bean & Corn Salsa

Easy Homemade Salsa Recipe

Pineapple Salsa

Fruit Salsa & Cinnamon Chips

Easy Guacamole Recipe (5 Minutes)

Cowboy Caviar

These sautéed Brussels sprouts are my go-to vegetable side dish when I need something healthy in a hurry!

They are so easy to make in less than 15 minutes, and are irresistibly delicious. Brussels sprouts are sliced thin then cooked on the stovetop with olive oil, lemon juice & spices & topped with parmesan cheese.

They’re so simple I’ll often whip them up for lunch with a side of scrambled eggs! Or as a last minute vegetable to accompany our favorite dinner recipes.

Sautéed Brussels Sprouts: Ingredients & Substitutions

• Brussels Sprouts. Fresh sprouts are the very best in this recipe.
• Olive oil. avocado oil or butter are good substitutes.
• Garlic powder. If desired, you can substitute 1 teaspoon minced garlic for the half teaspoon garlic powder. However, I like the way the powder coats the sprouts.

How to Sauté Brussels Sprouts

We’ll walk through this sautéed Brussels sprouts recipe together, and don’t forget to watch the video.

Begin by trimming the ends off the sprouts. They can be tough to chew when cooked, so we want to get them out of there.

Then, wash and rinse the Brussels sprouts and let them dry in the colander.

Next, slice the dry Brussels sprouts into ⅛” to ¼” thick strips. Thinner cut sprouts cook faster.

Then, heat 2 Tablespoons olive oil in a large nonstick fry pan or cast iron skillet.

Add the Brussels sprouts to the warm oil and turn to coat.

Next, cover and sauté the brussel sprouts over medium-high heat for 2-3 minutes until sprouts just begin to brown, stirring once or twice.

Once they begin to brown add remaining 1 Tablespoon olive oil to the spouts and stir to coat.

Then sprinkle garlic powder, sea salt and pepper over the sprouts and stir until evenly distributed.

Cover and sauté for 2-3 minutes until soft.

Once they are slightly soft, uncover and add add 1 tsp lemon juice and sauté until browned (1-2 minutes).

Serve

Serve the sautéd brussel sprouts immediately sprinkled with parmesan cheese.

We like to serve them alongside our favorite main dish recipes like butternut squash mac and cheese, pistachio chicken and more!

Store

Store leftover sautéed Brussels sprouts in an airtight container in the refrigerator for 2-3 days. Reheat on the stovetop or in the microwave.

Sautéed Brussels SproutsRecipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Sautéed Brussels Sprouts Recipe

Sautéed Brussels Sprouts are a quick & easy side dish made with 6 ingredients in 15 minutes. Cooked with olive oil, lemon juice & spices & topped with parmesan cheese, they're irresistibly delicious!

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 6 Servings

Calories 102kcal

Author Laura

Cost $5

Equipment

• cast iron skillet
• measuring spoons
• spatula

Ingredients

• 1 pound brussels sprouts
• 3 Tablespoons olive oil
• ½ teaspoon sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 teaspoon lemon juice
• 2-4 Tablespoons parmesan cheese

US Customary – Metric

Instructions

• Trim, wash and rinse brussels sprouts.
• Then, slice the Brussels sprouts into 1/8 to ¼” thick strips*
• Put 2 TBS olive oil in a large nonstick fry pan or cast-iron skillet
• Add Brussels sprouts then turn to coat.
• Cover and cook over medium-high heat for 2-3 minutes until sprouts just begin to brown, stirring once or twice.
• Once they begin to brown add remaining 1 TBS olive oil to the spouts and stir to coat.
• Then sprinkle garlic powder, sea salt and pepper over the sprouts and stir until evenly distributed.
• Cover and cook for 2-3 minutes until soft.
• Uncover, add 1 tsp lemon juice and cook until browned (1-2 minutes)
• Serve immediately sprinkled with parmesan cheese.

Video

Notes

Ingredient Notes

• Brussels Sprouts. Fresh sprouts are the very best in this recipe.
• Olive oil. avocado oil or butter are good substitutes.
• Garlic powder. If desired, you can substitute 1 teaspoon minced garlic for the half teaspoon garlic powder. However, I like the way the powder coats the sprouts.

Store

Store leftover sautéed Brussels sprouts in an airtight container in the refrigerator for 2-3 days. Reheat on the stovetop or in the microwave.

 

Nutrition

Serving: 1cup | Calories: 102kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 240mg | Potassium: 301mg | Fiber: 3g | Sugar: 2g | Vitamin A: 584IU | Vitamin C: 65mg | Calcium: 52mg | Iron: 1mg

Try these recipes

Balsamic Roasted Brussel Sprouts

Brussel Sprout Salad

Roasted Brussel Sprouts with Bacon

Sautéed Green Beans Recipe with Apple Cider

Oven Roasted Broccoli

Honey Roasted Carrots

Chicken stir fry is my go to meal when we need a healthy dinner in a hurry, and always the first thing I cook after traveling.

It’s easy to make, in 30 minutes (depending on how long you like to marinate the chicken), and is full of nutritious veggies and protein.

Serve it with a side of fried rice or vegetable lo mein for a hearty and flavorful meal.

Chicken Stir Fry Ingredients & Substitutions

• Chicken breast. thigh meat works well too.
• Minced Garlic. freshly minced or jarred (my preference) garlic both work well.
• Sesame oil. Peanut oil, olive oil, or avocado oil are acceptable replacements for sesame oil. Be warned, the dish will lack the authentic take-out flavor without sesame oil but it will still be delicious.
  Broccoli. If you don’t prefer broccoli, you can substitute it with your favorite vegetable.
• Carrots. I prefer whole carrots chopped finely for the best taste. You can purchase shredded carrots to cut out the chopping step (which is time consuming).
• Bell Pepper. Any color pepper works well.
• Soy Sauce. regular or low sodium soy sauce both work great.
• Hoisin Sauce. No substitute here, this is a must-have ingredient.
• Mirin. rice vinegar is a goods substitute for mirin.
• Ground Ginger. Fresh minced ginger can be used in place of ground.
• Honey. brown sugar is an easy substitute for honey.

How to Make Chicken Stir Fry

Let’s walk through this chicken stir fry recipe together, and be sure to watch the video for additional help.

Make the Stir Fry Sauce

Begin by whisking the sauce ingredients together (except for the cornstarch and water) in a small bowl, then set it aside.

Marinate the Stir Fry Chicken

You can marinate the chicken for as little as 15 minutes, and up to 2 hours. I often just let it marinate while I chop the vegetables. To prepare the chicken, slice it thin strips, 1” long.

Then, place the chicken in a shallow bowl and add 3 Tablespoons of stir fry sauce. Stir to combine, then let it marinate at room temperature (or longer in the refrigerator).

Cook the chicken

I prefer to cook the chicken alone first, because it ensure it gets nicely browned and cooked all the way through. Remove the chicken from the marinade, transfer to a colander and strain off excess marinade.

Then cook the chicken in a large fry pan or wok with 1 tablespoon of sesame oil over high heat, stirring often.

Cook until the chicken is browned, then transfer it to a bowl and set aside.

Cook the Chicken Stir Fry

Heat 1 Tablespoon sesame oil in the fry pan/wok (you do not need to rinse or clean it out after cooking the chicken.).  

Then, add the onion, garlic and carrots and cook over high heat until onion is soft (2-5 minutes).

Next, add the rest of the vegetables and additional 1 tablespoon sesame oil.

Cover and cook until the broccoli is bright green and the other veggies are slightly soft.   

Add the and chicken and stir fry sauce

and stir to combine.  

Whisk the cornstarch and water together in a small bowl (I just do it in the vessel the sauce was in after pouring it over the veggies).

Then stir the cornstarch mixture to the sauce in the pan and cook, uncovered, until thickened, stirring often (2-3 minutes).

Serve

 Serve immediately with some of your favorite Asian dishes, here are some suggestions:

• Start with an appetizer of chicken lettuce wraps or spring rolls.
• Serve it over fried rice or with vegetable lo mein on the side.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.

Chicken Stir Fry Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Chicken Stir Fry Recipe

This chicken stir fry recipe is better than takeout! Chicken & vegetables are stir-fried in a delicious sauce for an easy, healthy and dinner ready in 30 minutes.

Course Main Course

Cuisine asian

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Marinating 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 Servings

Calories 240kcal

Author Laura

Cost $8

Equipment

• 12″ Deep Nonstick Fry Pan
• wok
• measuring spoons
• measuring cups
• pyrex measuring cup
• whisk

Ingredients

• 1 pound chicken breast sliced into 1” long, thin strips
• ½ onion thinly sliced
• 1 Tablespoon minced garlic
• 3 Tablespoons sesame oil divided
• 3 cups broccoli florets chopped into bite sized pieces
• 1 green bell pepper julienned
• 1 red bell pepper julienned
• 2 carrots julienned

Stir Fry Sauce/Marinade:

• 6 Tablespoons soy sauce
• 4 Tablespoons sesame oil
• 3 Tablespoons hoisin sauce
• 1 Tablespoon mirin (or rice vinegar)
• 1 Tablespoon honey
• ¼ teaspoon ground ginger
• ¼ teaspoon freshly ground black pepper
• 1 Tablespoon corn starch
• 1 Tablespoon water

Garnishes: Green onions, sesame seeds, etc.

US Customary – Metric

Instructions

Make the Stir Fry Sauce

• In a small bowl, whisk together sauce ingredients except for the cornstarch and water. Set aside.

Marinate the Chicken

• Slice chicken in thin strips, 1” long.
• Place in a shallow bowl.
• Add 3 Tablespoons stir fry sauce.
• Stir and marinate 15-60 minutes. (I marinate the chicken while I chop the veggies).

Cook the Chicken

• Remove the chicken from the marinade, transfer to a colander and strain off excess marinade.
• Cook in a large fry pan or wok with 1 tablespoon sesame oil over high heat, stirring often.
• Cook until the chicken is browned. Transfer to a bowl and set aside.

Cook the Chicken Stir Fry

• Heat 1 tablespoon sesame oil in the fry pan/wok (no need to rinse or clean it out).
• Add onion, garlic and carrots and cook over high heat until onion is soft (2-5 minutes)
• Add the rest of the vegetables and additional 1 Tablespoon sesame oil.
• Cover and cook until the broccoli is bright green and the other veggies are slightly soft.
• Add the and chicken and stir fry sauce and stir to combine.
• Whisk the cornstarch and water together in a small bowl (I just do it in the vessel the sauce was in after pouring it over the veggies).
• Stir the cornstarch mixture into the sauce in the pan and cook, uncovered, until thickened, stirring often (2-3 minutes).
• Serve immediately over rice, noodles, etc.

Video

Notes

Ingredient Substitution Notes

• Minced Garlic. freshly minced or jarred (my preference) garlic both work well.
• Sesame oil. Peanut oil, olive oil, or avocado oil are acceptable replacements for sesame oil. Be warned, the dish will lack the authentic take-out flavor without sesame oil but it will still be delicious.
• Broccoli. If you don’t prefer broccoli, you can substitute it with your favorite vegetable.
• Carrots. I prefer whole carrots chopped finely for the best taste. You can purchase shredded carrots to cut out the chopping step (which is time consuming).
• Bell Pepper. Any color pepper works well.
• Soy Sauce. regular or low sodium soy sauce both work great.
• Hoisin Sauce. No substitute here, this is a must-have ingredient.
• Mirin. rice vinegar is a goods substitute for mirin.
• Ground Ginger. Fresh minced ginger can be used in place of ground.
• Honey. brown sugar is an easy substitute for honey.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.

Nutrition

Serving: 1cup | Calories: 240kcal | Carbohydrates: 14g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 957mg | Potassium: 480mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3299IU | Vitamin C: 64mg | Calcium: 37mg | Iron: 1mg

Try These recipes

Easy Fried Rice Recipe

Vegetable Lo Mein Recipe

Cashew Chicken Stir Fry

Asian Chicken Lettuce Wraps (Better than P.F. Chang’s)!

Fresh Spring Rolls Recipe

Asian Chicken Salad

Who else loves homemade pasta? Homemade is always so fresh and delicious, and so much better than store bought, especially when it comes to gnocchi.

Did you know I went years without buying boxed pasta?! Literally years. I always opted to make my own because I just love it so much! Gnocchi is a dumpling shaped, potato-based pasta that is hearty and satisfying, and this homemade gnocchi is the best.

Plus, in our recipe we boil the gnocchi to cook in and then brown it in a mixture of oil and butter – a step that takes your pasta from good to – knock-your-socks-off amazing.

I often only cook half of the gnocchi recipe, and freeze the rest for later. It can be cooked in boiling water straight from the freezer, so it’s great to have on hand! Serve it with homemade marinara sauce, pumpkin pasta sauce, pesto, or meat sauce!

Potato Gnocchi: Ingredients & Substitutions

• Potatoes. Any variety of potato works well in this recipe, even sweet potatoes. My favorites are Yukon Gold, russet and red potatoes.
• Flour. you can substitute up to half of the flour with white whole wheat flour. Or, use all-purpose gluten-free flour to make it gluten-free. 
• Parmesan cheese. cheddar cheese is a good substitute. 

 How to Make Potato Gnocchi 

As always, I love giving you as much information as possible to help ensure your success when you choose to make one of my recipes, and don’t forget to watch the video.

Cook the Potatoes

Wrap the potatoes in foil and bake at 450 degrees F for 60-90 minutes or until soft. (Baking time will vary depending on the size of your potatoes).

Once the potatoes are cool, remove the skin and place them in a food processor.

Make the Dough

Use a food processor fitted with an “S” blade to make the potato gnocchi dough. Start by adding the egg, salt and cheese and process until combined (do not overprocess).

Then, add 1 ½  cups flour and process until combined.

If needed, add up to ¼ cup of additional flour until the dough forms a tacky ball.  

Turn dough onto a well-floured surface, and use the remaining ¼ cup flour to knead the dough until it is no longer sticky.

Put dough on a well-floured surface and cover with a bowl and let rest for at least 30 minutes.

Form the Potato Gnocchi

After the dough has rested, divide it into four equal parts and roll into thin ropes (about ½ inch thick).  

Then, cut each rope at ½ or 1” intervals (depending on how big you want your gnocchi). This will yield square gnocchi.

If you prefer round gnocchi, you will need to roll each piece by hand to form an oval/round shape.

Once you have your desired shape, press a floured fork into the top of each gnocchi.

Cook the Potato Gnocchi

This homemade potato gnocchi always needs to be boiled first. It cooks relatively fast, (in 3-5 minutes). You will know the gnocchi has finished cooking because it will float to the top of the boiling water.

At that point, remove it with a slotted spoon and transfer it to a colander to drain any excess water.

If you want to take your homemade potato gnocchi to the next level, I highly recommend you do not skip the browning in butter/olive oil step.

Add 2 Tablespoons of cooking oil/butter to a large sauté pan. Melt/warm over medium heat. Add ½ batch of gnocchi and stir to coat with oil.

Cook gnocchi on one side for about 5-10 minutes until golden-brown.

Flip and cook another 3-5 minutes on the second side until golden brown.

Transfer cooked gnocchi to a covered baking dish in the oven set to “warm” to keep it warm while you cook the remaining pasta or wait to serve.

Serve

Serve this homemade gnocchi with your favorite pasta sauce. Here are a few suggestions:

• Make this cheesy sausage gnocchi – it’s delicious.
• Serve with marinara sauce or meat sauce.
• Toss it with some pesto sauce or avocado pasta sauce.
• Serve with homemade meatballs or turkey meatballs!
• In the fall, make this pumpkin pasta sauce and serve it with homemade gnocchi!

Store

Store leftover cooked gnocchi in an airtight container in the refrigerator for up to 5 days.

Freeze

As mentioned above, I suggest freezing uncooked gnocchi in a single layer in an airtight container for up to 2 months.

Then, you cook potato gnocchi from frozen. Just bring a pot of water to a boil and add the frozen gnocchi. Cook until the noodles float to the top of the water then follow the recipe.

Potato Gnocchi Recipe FAQs

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Homemade Potato Gnocchi Recipe

This homemade potato gnocchi recipe is made with 5 ingredients and tastes significantly more delicious than store bought varieties! Follow our step-by-step instructions and watch the video to learn how to make gnocchi!

Course Main Course

Cuisine Italian

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Resting time 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 10 servings

Calories 152.9kcal

Author Laura

Cost $4

Equipment

• Food processor
• fine mesh strainer
• Stockpot
• non-stick fry pan

Ingredients

• 2 pounds Yukon Gold Potatoes
• 2 cups all-purpose flour
• 1 egg
• 1 teaspoon sea salt
• ¼ cup Parmesan cheese

US Customary – Metric

Instructions

Cook the Potatoes

• Bake potatoes wrapped in foil in oven at 450 for 60-90 minutes or until soft. (Baking time will vary depending on the size of your potatoes}.
• Set aside to cool.

Make the Dough

• Once potatoes are cooled, remove the peel peel and place them in a food processor fitted with the “S” blade.
• Add egg, salt and cheese and process until the mixture is uniform and forms a ball.
• Add 1 ½ cups flour and process until combined (If needed, add up to¼ cup of additional flour until the dough forms a tacky ball.)
• Turn dough onto a well-floured surface, and use the remaining ¼ cup flour to knead the dough until it is no longer sticky.
• Put dough on a well-floured surface and cover with a bowl and let rest for at least 30 minutes.

Form the Gnocchi

• Divide the dough into four equal parts and roll into thin ropes (about ½ inch thick).
• Cut each rope at 1” intervals. This will yield square gnocchi. If you prefer round gnocchi, you will need to roll each piece by hand to form an oval/round shape.
• Once you have your desired shape, press a floured fork into the top of each gnocchi.
• If desired, after this step you can freeze the gnocchi! Simply put the uncooked gnocchi on a floured baking tray and put them in the freezer for at least 3 hours. Remove from tray and put in a plastic bag.

Boil the Gnocchi

• Bring a large pot of water to a boil.
• Add half of the gnocchi to the boiling water to form a single layer in the pot. Stir the gnocchi to be sure that they do not stick to the bottom of the pot.
• Once the gnocchi floats to the top of the water (after about 3-5 minutes), use a slotted spoon to remove gnocchi from the pot into a strainer.
• After all gnocchi have been removed, add the rest of the batch and repeat.
• To cook frozen gnocchi, do not thaw! Put them in boiling water straight from the freezer. They will take longer to cook than room temperature gnocchi.

Brown the Gnocchi

• Preheat your oven to the warm setting.
• Add 2 Tablespoons of cooking oil/butter to a large sauté pan. Melt/warm over medium heat. Add ½ of your batch of gnocchi and stir to coat with oil.
• Cook gnocchi on one side for about 5-10 minutes until golden-brown.
• Flip and cook another 3-5 minutes on the second side until golden brown.
• Remove to an oven-safe baking dish or bowl and place in the oven to warm.
• Repeat with the rest of your gnocchi.
• Serve with your favorite sauce.

Video

Notes

Ingredient Substitution Notes

• Potatoes. Any variety of potato works well in this recipe, even sweet potatoes. My favorites are Yukon Gold, russet and red potatoes.
• Flour. you can substitute up to half of the flour with white whole wheat flour. Or, use all-purpose gluten-free flour to make it gluten-free.
• Parmesan cheese. cheddar cheese is a good substitute

Serve

Serve with your favorite pasta sauce like marinara sauce, meat sauce, basil pesto, etc. 

Store

Store leftover cooked gnocchi in an airtight container in the refrigerator for up to 5 days.

Freeze

As mentioned above, I suggest freezing uncooked gnocchi in a single layer in an airtight container for up to 2 months.

Then, you cook potato gnocchi from frozen. Just bring a pot of water to a boil and add the frozen gnocchi. Cook until the noodles float to the top of the water then follow the recipe.

Nutrition

Serving: 4ounces | Calories: 152.9kcal | Carbohydrates: 29.1g | Protein: 5.3g | Fat: 1.8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 27mg | Sodium: 116.8mg | Potassium: 363.8mg | Fiber: 2.7g | Sugar: 0.7g | Vitamin A: 75IU | Vitamin C: 21.6mg | Calcium: 37mg | Iron: 1.5mg

Try these recipes

Homemade Basil Pesto Sauce

Homemade Marinara Sauce

Sausage Gnocchi

Spaghetti Meat Sauce

Homemade Whole Wheat Pasta

Stuffed Shells

This sweet potato stir fry is a delicious meal packed full of nutrients. Sweet potatoes, broccoli, bell peppers, and protein-rich edamame make a filling meal perfect for the veggie lovers.

Sweet potatoes and vegetables are stir-fried in a delicious hoisin and peanut sauce for a dish full of flavor and texture! Plus, it’s easy to make in 40 minutes!

Sweet Potato Stir Fry: Ingredients & Substitutions 

• Sweet potatoes. yams, purple sweet potatoes and white sweet potatoes all work well.
• Zucchini/Bell Peppers/Broccoli. Choose your favorite vegetables. Some suggestions for substitutions include: water chestnuts, carrots, yellow squash, mushrooms, baby corn, asparagus, etc.
• Honey. granulated sugar or brown sugar work well in place of honey.
• Sesame oil/peanut oil. both are used in this recipe and impart an authentic asian flavor. You can use all sesame or all peanut. or use olive oil in place of one or both of the oils (although the final flavor profile will be different).
• Powdered ginger. fresh minced ginger is a good substitute for powdered.
• Rice vinegar. mirin is a good substitute.

Want to add meat? Try this chicken stir fry recipe and cook the chicken then add it to this recipe!

How to Make Sweet Potato Stir Fry

Let’s walk through how to make sweet potato stir fry!

Begin by whisking the sauce ingredients together in a small bowl or glass measuring cup, then set it aside.

Then, add the sweet potatoes and 2 tablespoons peanut oil in a large, nonstick skillet.

Cover and cook over medium-high heat until soft and lightly browned, about 8 minutes, stirring often.

Next, add the minced garlic, onion, bell pepper, broccoli, zucchini, edamame and sesame oil and stir into the partially cooked sweet potatoes.

Cover and cook over high heat for 5-8 minutes, until the vegetables are soft and start to lightly brown, stirring often.

Next, add the sauce and stir to combine. Cook, uncovered until sauce is thickened and vegetables are cooked. It’s important not to cover this dish at this point to thicken the sauce!

Once the sauce has coated the vegetables and they are cooked, taste and adjust the salt and pepper as desired.  

Serve

Serve this sweet potato stir fry warm over rice or noodles. Here are some delicious Asian dishes that pair well with this recipe:

• Serve it over fried rice or with crispy tofu.
• Make these spring rolls as an appetizer!
• Or serve it with crock pot teriyaki chicken, or Asian flank steak.

Store/Freeze

Store leftover sweet potato stir fry in an airtight container in the refrigerator for up 3 to 5 days, or in the freezer for 1 month.

Reheat on the stovetop or in the microwave.

Sweet Potato Stir Fry Recipe: FAQs

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Sweet Potato Stir Fry

This sweet potato stir fry is loaded with vegetables and cooked in a delicious homemade sauce. It's a nutritious, hearty & easy vegetarian dinner!

Course Main Course, Side Dish

Cuisine asian

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 Servings

Calories 208.8kcal

Author Laura

Cost $4

Equipment

• measuring spoons
• measuring cups
• non-stick fry pan

Ingredients

• 1 pound sweet potato (finely diced into ¼” to ½” cubes)
• 2 Tablespoons peanut oil
• ½ cup onion (finely diced)
• 1 Tablespoon minced garlic
• 1 bell pepper (finely diced)
• 4 cups broccoli florets (chopped small)
• 1 medium zucchini (diced)
• 1 cup shelled edamame
• 1 Tablespoon sesame oil
• Salt and pepper

Sauce

• 3 Tablespoons soy sauce
• 3 Tablespoons hoisin sauce
• 1 Tablespoon peanut butter
• 1 Tablespoon sesame oil
• 1 Tablespoon rice vinegar
• 1 Tablespoon honey
• ¼ teaspoon powdered ginger

US Customary – Metric

Instructions

• Whisk sauce ingredients together in a small bowl or glass measuring cup, set aside.
• Combine sweet potatoes with 2 tablespoons peanut oil in a large, nonstick skillet.
• Cover and cook over medium-high heat until soft and lightly browned, about 8 minutes. Stirring often.
• Add minced garlic, onion, bell pepper, broccoli, zucchini, edamame and sesame oil and stir to combine.
• Cover and cook over high heat for 5-8 minutes, until veggies are soft and start to lightly brown. Stirring often
• Add sauce and stir to combine. Cook, uncovered until sauce is thickened and vegetables are cooked.
• Taste and add salt and pepper as desired.
• Serve warm over rice or noodles.

Video

Notes

Ingredient Substitution Notes

• Sweet potatoes. yams, purple sweet potatoes and white sweet potatoes all work well.
• Zucchini/Bell Peppers/Broccoli. Choose your favorite vegetables. Some suggestions for substitutions include: water chestnuts, carrots, yellow squash, mushrooms, baby corn, asparagus, etc.
• Honey. granulated sugar or brown sugar work well in place of honey.
• Sesame oil/peanut oil. both are used in this recipe and impart an authentic asian flavor. You can use all sesame or all peanut. or use olive oil in place of one or both of the oils (although the final flavor profile will be different).
• Powdered ginger. fresh minced ginger is a good substitute for powdered.
• Rice vinegar. mirin is a good substitute.

Store

Store leftover stir fry in an airtight container in the refrigerator for 3-5 days. 

Reheat on the stovetop or in the microwave.

Nutrition

Serving: 0.5cup | Calories: 208.8kcal | Carbohydrates: 12.3g | Protein: 4.2g | Fat: 12.3g | Saturated Fat: 1.9g | Polyunsaturated Fat: 4.1g | Monounsaturated Fat: 5.7g | Cholesterol: 0.2mg | Sodium: 616mg | Potassium: 276mg | Fiber: 3.4g | Sugar: 11.3g | Vitamin A: 9150IU | Vitamin C: 110.6mg | Calcium: 21mg | Iron: 0.8mg

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Asian food is my favorite – and this chicken lo mein is my go-to when I need a quick and nutritious meal in a hurry.

In this chicken lo mein recipe, chicken is marinated the cooked with veggies, noodles, and a scrumption lo mein sauce.

It’s just as delicious as chicken stir fry or cashew chicken stir fry, but the addition of noodles makes it heartier and more kid friendly. Plus, it’s even better than your favorite restaurant but made in the comfort of your home for a fraction of the price.

Ingredients & Substitutions

• Lo mein noodles. My favorite are the already-cooked stir fry noodles . I find them at my local grocery store in the “Asian Foods” aisle (near the soy sauce, etc.) and use the both packs which is a total of 14 oz of noodles. You can also use 4 oz dry lo mein noodles, ramen noodles, or udon noodles, and cook them according to the package instructions.
• Sesame oil. Peanut oil, olive oil, or avocado oil are acceptable replacements for sesame oil. Be warned, the dish will lack the authentic take-out flavor without sesame oil but it will still be delicious.
• Minced Garlic. freshly minced or jarred (my preference) garlic both work well.
• Carrots. I prefer whole carrots chopped finely for the best taste. You can purchase shredded carrots to cut out the chopping step (which is time consuming).
• Broccoli. If you don’t prefer broccoli, you can substitute it with your favorite vegetable.
• Soy Sauce. regular or low sodium soy sauce both work great.
• Hoisin Sauce. No substitute here, this is a must-have ingredient.
• Ground Ginger. Fresh minced ginger can be used in place of ground.
• Honey. brown sugar is an easy substitute for honey.

How to Make Chicken Lo Mein

Lets walk through the recipe step-by-step, and don’t forget to watch the video.

Make the Chicken Lo Mein Sauce

Begin this recipe by making the sauce. Simply whisk the ingredients together in a small bowl. You will use 3 Tablespoons of the sauce to marinate the chicken, then the rest for the chicken lo mein.

Marinate the chicken

Next, very thinly slice the chicken breast into 1″ long strips.

Then, place the sliced chicken in a shallow bowl. Add 3 Tablespoons of the lo mein sauce.

Stir and marinate the chicken for 30-60 minutes at room temperature, or up to 6 hours in the refrigerator.

Cook the Lo Mein Noodles

While the chicken is marinating, cook the lo mein noodles according to package instructions.

When they are finished cooking, drain the noodles in a colander but do not rinse.

Cook the Chicken

When you are ready to cook and serve dinner, remove the chicken from marinade, transfer to a colander and strain off excess marinade.

Then, cook it in a skillet with 1 Tablespoon sesame oil over high heat, stirring constantly until it is no longer pink inside and has browned nicely on the outside (about 10 minutes).

Cook the Chicken Lo Mein

Once all these components are ready, it’s time to cook the chicken lo mein. Begin by heating 1 Tablespoon sesame oil in a large fry pan or wok.

Then, add the onion, garlic and carrots and cook on over high heat until onion is soft (2-5 minutes).

Next, add the rest of the vegetables and additional 1 Tablespoon of sesame oil.

Cover and cook until the vegetables are browned and soft, stirring occasionally, about 5 minutes.

Then, add the cooked noodles and chicken and the remaining sauce and stir to combine.

Cook until the noodles just begin to brown in the sauce.

Serve

Chicken Lo Mein is a meal on it’s own – which is one of the reasons I love this recipe so much! However, you can serve it with some of your favorite Asian dishes, here are some suggestions:

• Start with an appetizer of chicken lettuce wraps or spring rolls.
• Make extra stir-fried veggies, fried rice, or Asian chicken salad.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.

Chicken Lo Mein Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Chicken Lo Mein Recipe

This chicken lo mein recipe is better than takeout! Chicken, vegetables and noodles are stir-fried in a delicious lo mein sauce for an easy, healthy and filling dinner.

Course dinner, Main Course

Cuisine asian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 364kcal

Author Laura

Cost $10

Equipment

• 12″ Deep Nonstick Fry Pan
• measuring spoons
• measuring cups
• whisk
• pyrex measuring cup
• cutting board
• chef's knife

Ingredients

• 1 pound chicken breasts
• 8 ounces dry lo mein noodles
• 3 Tablespoons sesame oil
• 1 Tablespoon minced garlic
• ½ onion finely sliced
• 2 bell peppers finely sliced
• 2 carrots cut into thin matchsticks
• 4 cups broccoli (about 2 medium crowns)

Lo mein sauce

• 6 Tablespoons soy sauce
• 6 Tablespoons sesame oil
• 3 Tablespoons hoisin sauce
• 1 Tablespoon honey
• ¼ teaspoon ground ginger
• ¼ teaspoon freshly ground black pepper

US Customary – Metric

Instructions

Make the lo mein sauce

• In a small bowl, whisk together sauce ingredients. Set aside.

Marinate the chicken

• Slice chicken in thin strips, 1” long.
• Place in a shallow bowl. Add 3 TBS lo mein sauce.
• Stir and marinate the chicken for 30-60 minutes at room temperature, or up to 6 hours in the refrigerator.
• Stir and marinate the chicken for 30-60 minutes at room temperature, or up to 6 hours in the refrigerator.
• Stir and marinate the chicken for 30-60 minutes at room temperature, or up to 6 hours in the refrigerator.

Cook the noodles

• Cook the lo mein noodles according to package instructions.
• Drain but do not rinse.

Cook the chicken

• Remove chicken from marinade, transfer to a colander and strain off excess marinade.
• Cook in a skillet with 1 TBS sesame oil over high heat, stirring constantly until it is no longer pink inside and has browned nicely on the outside (about 10 minutes).

Cook the lo mein

• Heat 1 TBS sesame oil in a large fry pan or wok.
• Add onion, garlic and carrots and cook on over high heat until onion is soft (2-5 minutes)
• Add the rest of the vegetables and additional 1 TBS sesame oil.
• Cover and cook until the vegetables browned and soft, stirring occasionally, 5 minutes.
• Then, add the cooked noodles and chicken and the remaining sauce and stir to combine.
• Cook until the noodles just begin to brown, stirring occasionally.
• Serve immediately.

Video

Notes

Ingredient Notes and Substitutions

• Lo mein noodles. My favorite are the already-cooked stir fry noodles . I find them at my local grocery store in the “Asian Foods” aisle (near the soy sauce, etc.) and use the both packs which is a total of 14 oz of noodles. You can also use 4 oz dry lo mein noodles, ramen noodles, or udon noodles, and cook them according to the package instructions.
• Sesame oil. Peanut oil, olive oil, or avocado oil are acceptable replacements for sesame oil. Be warned, the dish will lack the authentic take-out flavor without sesame oil but it will still be delicious.
• Minced Garlic. freshly minced or jarred (my preference) garlic both work well.
• Carrots. I prefer whole carrots chopped finely for the best taste. You can purchase shredded carrots to cut out the chopping step (which is time consuming).
• Broccoli. If you don’t prefer broccoli, you can substitute it with your favorite vegetable.
• Soy Sauce. regular or low sodium soy sauce both work great.
• Hoisin Sauce. No substitute here, this is a must-have ingredient.
• Ground Ginger. Fresh minced ginger can be used in place of ground.
• Honey. brown sugar is an easy substitute for honey.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.

Nutrition

Serving: 1cup | Calories: 364kcal | Carbohydrates: 33g | Protein: 18g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1030mg | Potassium: 517mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3771IU | Vitamin C: 80mg | Calcium: 41mg | Iron: 1mg

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I love barbecuing because my husband usually takes over making the main dish (hamburgers, kebabs, etc.) and I get to focus on the sides. So, I usually keep it simple and choose easy but delicious recipes, like this cucumber salad.

This crowd-pleasing cucumber salad recipe is easy to make in less than 10 minutes with only 8 ingredients. But don’t let it’s simplicity fool you, it’s bold flavor and fresh texture will keep you coming back for more.

Serve it alongside your favorite sides like fruit salad and potato salad for a delicious meal!

Cucumber Salad: Ingredients & Substitutions

• Cucumber. Use traditional or English cucumbers.
• Red onion. Yellow or white onions also are great choices.
• Mayonnaise. There really is no substitute for mayo in the dressing.
• Honey. granulated sugar can be used in place of honey.
• Red wine vinegar. white wine or apple cider vinegar are both good substitutes.
• Celery Seed. you can substitute celery salt, or a very finely diced rib of celery.
• Dill. fresh or freeze-dried dill are great choices.

How to Make Cucumber Salad

Let’s walk through this cucumber salad recipe together, and don’t forget to watch the video.

Begin by preparing the vegetables. First, peel and finely slice the cucumbers.

Then, finely slice the red onion.

Next, make the dressing by whisking the dressing ingredients together a small bowl.

Then, assemble the cucumber salad. First, put the cucumbers and red onion to a medium-sized bowl (preferably one with a lid).

Then, pour the dressing over the cucumbers/onion and stir to combine.

Once the cucumber salad is mixed, cover it and let it chill for at least 30 minutes in the refrigerator, and up to 4 hours.

Serve

Serve the cucumber salad chilled as a side to your favorite main dish recipes along with your other favorite sides. Here are some suggestions.

• Serve it with your favorite grilling recipes like homemade hamburgers, chicken kebabs, and BBQ chicken.
• It’s a great side dish for chicken salad or pecan cranberry chicken salad.
• It pairs well with sides like coleslaw, potato salad and broccoli salad.

Store

Store leftover cucumber salad in an airtight container in the refrigerator for up to 2 days. If it gets watery, simply drain off the excess water and add an extra dash of salt and pepper.

Cucumber Salad Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Creamy Cucumber Salad Recipe

This cucumber salad recipe is a simple & flavorful side dish. Cucumbers and onions are tossed in a delicious 6 ingredient homemade dressing for a light and refreshing salad perfect for barbecues and potlucks!

Course Appetizer, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Chilling 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 52kcal

Author Laura

Cost $4

Equipment

• glass batter bowl
• measuring spoons
• whisk
• spatula

Ingredients

• 1 pound cucumbers (2 medium cucumbers, peeled and sliced thin)
• ½ cup red onion (sliced thin)

Dressing

• 2 Tablespoons mayonnaise
• ½ Tablespoon honey
• ½ Tablespoon red wine vinegar
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed
• ¼ teaspoon dried dill

Instructions

• In a small bowl, whisk together dressing ingredients.
• Add the cucumbers and red onion to a medium-sized bowl.
• Pour dressing over the cucumbers/onion and stir until combined.
• Chill for at least 30 minutes, or up to 4 hours.
• Serve chilled.

Video

Notes

Ingredient Substitution Notes

• Cucumber. Use traditional or English cucumbers.
• Red onion. Yellow or white onions also are great choices.
• Mayonnaise. There really is no substitute for mayo in the dressing.
• Honey. granulated sugar can be used in place of honey.
• Red wine vinegar. white wine or apple cider vinegar are both good substitutes.
• Celery Seed. you can substitute celery salt, or a very finely diced rib of celery.
• Dill. fresh or freeze-dried dill are great choices.

Store

Store leftover cucumber salad in an airtight container in the refrigerator for up to 2 days. 

Nutrition

Serving: 0.5cup | Calories: 52kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 129mg | Potassium: 128mg | Fiber: 1g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.3mg

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This three bean salad recipe is a delicious combination of bold and fresh flavors and textures.

Three types of beans are combined with herbs and spices then tossed in a light and slightly sweet dressing. It only takes 10 minutes to make this 3 bean salad, and it’s easy to prepare in advance for a BBQ, potluck etc.

Serve bean as a refreshing side dish with your favorite dinner recipes like hamburgers, grilled BBQ chicken. etc.!

Ingredients & Substitutions

• Beans. this recipe uses a combination of Cannellini, garbanzo and kidney beans. You can substitute your favorite beans like great northern, or green beans.
• Red onion. green, white or yellow onions are good substitutes for red.
• Minced garlic. freshly minced or jarred are both good choices.
• Olive oil. avocado oil or canola oil are good substitutes.
• Honey. granulated sugar can be used in place of honey.

How to Make Bean Salad

Let’s walk through this recipe together, and don’t forget to watch the video.

Begin by making the dressing – whisk the ingredients together in a small bowl.

Then, in a large bowl (preferably one with a lid), combine the beans, onion, minced garlic, parsley and celery.

Next, pour the dressing over the bean mixture

Stir until the dressing is evenly distributed.

Cover the bean salad and chill in the refrigerator for at least 1 hour before serving, and up to overnight.

Serve

Transfer the 3 bean salad to a serving bowl and garnish with extra parsley. Serve cold with your favorite main dish and BBQ recipes:

• Homemade hamburgers
• Waldorf Salad
• Chicken Kebabs
• Grilled BBQ chicken or Greek Chicken
• Coleslaw
• Broccoli Salad
• Potato Salad
• Cucumber Salad

Store

Store leftover three bean salad in an airtight container in the refrigerator for 3-5 days.

Bean Salad Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Three Bean Salad Recipe

This 3 bean salad recipe is a light and flavorful side dish that takes less than 10 minutes to prepare. In this recipe, three types of beans are mixed with herbs and spices and tossed in a delicious homemade dressing!

Course Appetizer, Salad, Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 18 servings

Calories 125kcal

Author Laura

Cost $8

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• spatula
• pyrex measuring cup
• whisk

Ingredients

• 15 ounces Cannellini beans (drained and rinsed)
• 15 ounces kidney beans (drained and rinsed)
• 15 ounces garbanzo beans (drained and rinsed)
• 1 cup red onion (finely diced)
• 1 Tablespoon minced garlic
• 2 Tablespoons fresh parsley (finely chopped)
• 2 ribs celery (finely diced (heaping ½ cup))

Dressing

• ¼ cup olive oil
• 3 Tablespoons red wine vinegar
• 2 Tablespoons honey
• ½ teaspoon sea Salt
• ¼ teaspoon Pepper

Instructions

• In a small bowl, whisk together dressing ingredients.
• In a large bowl (preferably one with a lid), combine beans, onion, minced garlic, parsley and celery.
• Pour the dressing over the bean mixture and stir to combine.
• Cover and chill in the refrigerator for at least 1 hour.
• Transfer the bean salad to a serving bowl. Garnish with extra parsley.
• Serve cold.

Video

Notes

Ingredient Substitution Notes

• Beans. this recipe uses a combination of Cannellini, garbanzo and kidney beans. You can substitute your favorite beans like great northern, or green beans.
• Red onion. green, white or yellow onions are good substitutes for red.
• Minced garlic. freshly minced or jarred are both good choices.
• Olive oil. avocado oil or canola oil are good substitutes.
• Honey. granulated sugar can be used in place of honey.

Store

Store leftover three bean salad in an airtight container in the refrigerator for 3-5 days.

 

Nutrition

Serving: 0.25cup | Calories: 125kcal | Carbohydrates: 19g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 119mg | Potassium: 186mg | Fiber: 5g | Sugar: 4g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg

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We have taco night every week featuring many of our favorite Mexican Recipes, and this Black Bean & Corn Salsa is on the regular rotation. It’s healthy and fresh and so easy to make (also try homemade salsa & pineapple salsa)!

In this recipe, black beans, corn, tomatoes, onions and garlic are tossed with a simple cilantro & lime dressing for an absolute flavor explosion that will keep you coming back for more.

Serve it as an appetizer or even as a topping to your favorite tacos – like ground beef tacos or crockpot chicken tacos.

Black Bean & Corn Salsa: Ingredients & Substitutions

• Black beans. I suggest organic canned black beans for ease, but if you’d prefer to cook your own you will need about 1 ½ cups of cooked beans for this recipe. Or, skip the beans and make this homemade corn salsa!
• Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
• Red onion. white or yellow onion both work well too.
• Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
• Olive oil. avocado oil is a good substitute.
• Lime juice. Fresh or bottled are both great choices.
• Honey. you can use sugar or maple syrup in place of honey.
• To add heat (optional): to make it spicy, you can add jalapeño, chili powder or cayenne pepper.

How to Make Black Bean and Corn Salsa

Follow along as we walk through this recipe step-by-step, don’t forget to watch the video too.

Begin by making the dressing. Whisk the olive oil, lime juice and honey together in a small bowl, then set aside.

Next, combine the black beans, tomatoes, onion, garlic, corn, cilantro, cumin, sea salt, and pepper in a large bowl.

Then, stir to combine.

Once the ingredients are well-mixed, pour the dressing over the contents of the bowl and stir to combine.

Then, cover the black ben corn salsa and let chill for at least 1 hour in the refrigerator – this allows the flavors to blend really well.

Serve

After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve chilled with your favorite chips.

I suggest serving it as an appetizer to your favorite Mexican Recipes like ground beef tacos and crock pot chicken tacos. Or on top of these taco bowls or Mexican casserole.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Black Bean & Corn Salsa FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Black Bean and Corn Salsa

This Black Bean and Corn Salsa is a light and delicious dip that's a perfect appetizer for taco nights. It's easy to make in 10 minutes!

Course Appetizer, dip, Side Dish

Cuisine Mexican

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 Servings

Calories 114kcal

Author Laura

Cost $6

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• spatula

Ingredients

• 15 oz black beans drained and rinsed
• 3 tomatoes finely diced (about 13 oz)
• ½ cup red onion finely diced
• 1 Tablespoon minced garlic
• 2 cups sweet corn
• ½ cup fresh cilantro finely chopped
• 1 teaspoon cumin
• 1 teaspoon sea salt
• ¼ teaspoon pepper
• 1 Tablespoon olive oil
• 2 Tablespoons lime juice
• 1 teaspoon honey

US Customary – Metric

Instructions

• In a small bowl whisk together olive oil, lime juice, and honey.
• In a large bowl combine black beans, tomatoes, onion, garlic, corn, cilantro, cumin, sea salt, and pepper and stir to combine.
• Pour the lime juice mixture over the contents of the bowl and stir to combine.
• Cover and chill for at least 1 hour in the refrigerator.
• After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve with your favorite chips.

Video

Notes

Ingredient Notes/Substitutions

• Black beans. I suggest organic canned black beans for ease, but if you’d prefer to cook your own you will need about 1 ½ cups of cooked beans for this recipe.
• Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
• Red onion. white or yellow onion both work well too.
• Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
• Olive oil. avocado oil is a good substitute.
• Lime juice. Fresh or bottled are both great choices.
• Honey. you can use sugar or maple syrup in place of honey.
• To add heat (optional): to make it spicy, you can add jalapeño, chili powder or cayenne pepper

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. 

Nutrition

Serving: 0.5cup | Calories: 114kcal | Carbohydrates: 20g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 237mg | Potassium: 336mg | Fiber: 5g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg

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One of my most sincere culinary obsession is burrata cheese. I seriously can’t get enough of it. When we go out to eat, if there is a menu item with the word “burrata” in the title, it’s basically guaranteed that I will order it. So, I created this recipe for the best burrata salad.

I make this recipe at least weekly in the summer. It’s an unforgettable combination of ingredients far above and beyond an ordinary salad – making it perfect for entertaining and serving to guests!

Burrata is a type of mozzarella cheese that’s formed into a pouch and then filled with soft, stringy curd (called stracciatella) and cream. In other words, it’s like a little pillow of cheesy goodness sent from up above.

Burrata Salad: Ingredients & Substitutions

If you’d prefer to use store-bought croutons and dressing to save time, choose your favorites and enjoy! Check out these cornbread croutons too, yum.

• French bread. Use your favorite bread – sourdough, Italian, etc. I have an entire post on how to make homemade croutons that’s worth checking out if you need more guidance!
• Olive oil. avocado oil is a good substitute.
• Balsamic vinegar. High quality balsamic vinegar should thick and naturally sweet. It should not be thin, watery, or sour-tasting. (this is my all-time favorite balsamic vinegar).
• Mustard. Any mustard variety works well in this recipe – dijon, honey mustard, yellow, etc.
• Honey. Maple syrup can be used in place of honey for another delicious variety!
• Greens: Spring mix is the best – but you can use your favorite greens such as: arugula, Romaine, baby spinach, butter lettuce, kale, etc. 
• Green onions – I’ve made this countless times times posting this recipe and always add green onions, although they aren’t pictured they are so good!
• Salad Add-ins. You can include your favorite vegetables or salad fixing like fresh corn, bacon, etc.

How to Make Burrata Salad

Since burrata is such a special cheese, it’s only fitting to serve it on top of an extraordinary salad. That’s why we make both the croutons and dressing from scratch for this burrata salad recipe.

Make the Homemade Croutons

These homemade croutons transform this burrata salad from good to great. They’re also easy to make in 15 minutes.

Start by cutting a half a loaf of french bread into  ½ to 1″ cubes.

Then, drizzle the olive oil over the bread and stir to combine.

Next, add the garlic powder and salt in two additions, stirring after each one.

Then, evenly spread the seasoned bread in a single layer on a baking sheet.

Bake for 8 to 10 minutes, stirring once halfway through. You may need to adjust baking time depending on your oven and your preferences (very crunchy or slightly soft).

Test at 8 minutes and adjust accordingly. They won’t really brown, but they will get crispy.  Then set them aside to cool while you make the rest of the burrata salad.

Make the Dressing

While the croutons are baking, whisk up the balsamic vinaigrette.

Either whisk the ingredients together in a medium bowl, or combine the ingredients in a glass jar, secure the lid and shake.

Assemble the Burrata Salad

Arrange the greens on a large serving platter or in a large salad bowl. I personally prefer a shallow serving bowl for this burrata salad so that every serving has a little bit of everything (cheese, croutons, tomatoes, etc.). I used a noodle bowl from crate and barrel but they no longer sell it – I love this one though.

Then, add the tomatoes & any other vegetables you’d like to add to the salad.

Place the burrata cheese evenly on top of the bed of greens & tomatoes. Make sure that the burrata cheese is evenly spaced out when it’s cut open to serve.

I know it is shown in full “balls” in these photos. But, for easy serving I always slice each burrata ball into 4 or 6 pieces (depending on the size) and spread them out around the salad.

Next, add the croutons and avocado around the cheese, and save the rest to serve on the side in case anyone would like a double dose of homemade croutons.

Then, sprinkle the entire salad with salt and pepper, chopped fresh basil and green onions.

Next, evenly drizzle the dressing over the entire salad. Or, you can serve the dressing on the side if you think your guests would prefer it.

To Prepare in Advance

You can assemble the entire salad up to 1 hour in advance – except for the avocado and dressing.

Then when you are ready to serve, add the avocado and dressing.

Serve

Sprinkle some chopped fresh basil on top and serve up this burrata salad! Serve any extra croutons and dressing on the side so your guests can adjust their portions to their individual tastes! I love this wooden serving set (and it’s only $10)! 

Burrata Salad Recipe FAQs

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Burrata Salad Recipe

This burrata salad recipe is my go-to summer salad. Spring mix is topped with homemade croutons, veggies, herbs & a drizzle of homemade dressing and lots of burrata cheese for a fresh and delicious, show-stopping salad!

Course Appetizer, Main Course, Salad

Cuisine American, Italian

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10 people

Calories 243.3kcal

Author Laura

Cost $9

Equipment

• measuring spoons
• measuring cups
• whisk
• baking sheet
• Salad Dressing Bottle

Ingredients

Salad

• 5 ounces spring mix
• 1 pint baby tomatoes
• ½ cup fresh basil
• 1 avocado (diced)
• 8 ounces Burrata cheese
• ½ cup green onions (sliced)

Balsamic Vinaigrette Dressing

• ¼ cup balsamic vinegar
• ¼ cup olive oil
• 1 Tablespoon honey
• 1 teaspoon Dijon mustard
• pinch salt and pepper

Homemade Croutons

• 6 cups French bread (or ciabatta, sourdough, etc)
• ¼ cup Olive oil
• ½ teaspoon fine sea salt
• ½ teaspoon garlic powder

US Customary – Metric

Instructions

Make the Croutons

• Preheat oven to 350 degrees F.
• Cut French bread into ½ to 1“ cubes (about half a loaf of French bread), or tear it into bite-size pieces for a more rustic look.
• Drizzle with olive oil, stir to combine.
• Combine sea salt and garlic powder in a small bowl.
• Sprinkle half the salt mixture over the oiled bread and stir. Then, sprinkle the remaining salt mixture and stir until evenly distributed.
• Spread the seasoned bread cubes in one layer on a greased baking sheet.
• Bake 8-10 minutes, stirring once halfway through, until the bread is toasted but still slightly soft (or longer if you prefer crunchier croutons)/
• Set aside to cool.

Make the Dressing

• Put all the ingredients in a small bowl and whisk to combine. Set aside but do not chill.

Assemble & Serve

• Place spring mix in a serving bowl.
• Arrange tomatoes and burrata cheese on top of the spring mix.
• Add croutons, green onions, fresh basil and avocado.
• Sprinkle sea salt and fresh black pepper on top of each burrata cheese round.
• Drizzle with your desired amount of dressing, or serve dressing on the side.
• Serve immediately.

Video

Notes

Ingredient Notes

• French bread. Use your favorite bread – sourdough, Italian, etc. I have an entire post on how to make homemade croutons that’s worth checking out if you need more guidance!
• Olive oil. avocado oil is a good substitute.
• Balsamic vinegar. High quality balsamic vinegar should thick and naturally sweet. It should not be thin, watery, or sour-tasting. (this is my all-time favorite balsamic vinegar).
• Mustard. Any mustard variety works well in this recipe – dijon, honey mustard, yellow, etc.
• Honey. Maple syrup can be used in place of honey for another delicious variety!
• Greens: Spring mix is the best – but you can use your favorite greens such as: arugula, Romaine, baby spinach, butter lettuce, kale, etc. 
• Green onions – I’ve made this countless times times posting this recipe and always add green onions, although they aren’t pictured they are so good!
• Salad Add-ins. You can include your favorite vegetables or salad fixing like fresh corn, bacon, etc.

To Prepare in Advance

You can assemble the entire salad up to 1 hour in advance – except for the avocado and dressing.

Then when you are ready to serve, add the avocado and dressing.

Store

Leftovers keep relatively well for a day or two, especially if you choose not to dress the salad all at once (let people individually dress their own portions). 

Nutrition

Serving: 1cup | Calories: 243.3kcal | Carbohydrates: 15.2g | Protein: 6.1g | Fat: 17.4g | Saturated Fat: 4.9g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 8.2g | Cholesterol: 16mg | Sodium: 246.4mg | Potassium: 24.3mg | Fiber: 0.8g | Sugar: 3.6g | Vitamin A: 980IU | Vitamin C: 14.5mg | Calcium: 148mg | Iron: 0.8mg

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