Stovetop Black Beans

Original Recipe HERE
I was looking for a side dish that I could whip together and was in the mood for something salty and slightly spicy.  This recipe came up in my Googling.  Super easy to make, can be abandoned until dinner is ready (I made it ahead of time and just let it sit on the stove), and easy to tweak the spices to suit your taste.
I thought it was fantastic, and everyone at the table had at least one helping.  There were six of us eating, and only about half a cup was remaining at the conclusion of dinner.  I would double the recipe next time to get decent leftovers.
2 cans (14 oz each) black beans, drained & rinsed
1/2 Tablespoon olive oil
2/3 cup diced onion
2 or 3 cloves garlic, pressed or finely minced
2/3 cup broth or water
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 lime [or bottled lime juice]
(1) In a medium saucepan, heat olive oil over medium heat.
(2) Add onions; saute several minutes until becoming translucent.
(3) Add garlic; saute 30 seconds more.
(4) Add beans, broth, and seasonings.
(5) Bring to a boil. Reduce heat to low simmer; cook about 7 minutes.
(6) Remove from heat.  Add several squirts of lime juice.
(7) Use the back of a spoon, potato masher, or spatula to smush beans to desired consistency.  Beans will thicken more upon standing.
Kid Participation: None.

Fresh Corn Salad

Original Recipe HERE
This was a refreshing summer salad that would be great to share at a picnic.  I believe the key is to use fresh corn instead of frozen or canned.  The original recipe says it yields about 5 cups of salad, but I didn't measure it.  The kids weren't big fans, but the adults liked it and were happy to have leftovers hold up well until the next day.
I forgot to add the fresh basil and it tasted fine as-is, but I imagine it would only improve it.  Also, I threw in more than 1/2 cup of feta.
4 ears fresh corn, husks and silk removed
1 package (10 oz) grape tomatoes
1/3 cup sliced green onions
1/4 cup chopped fresh basil
1-1/2 Tablespoons olive oil
2-1/2 Tablespoons red wine vinegar
1/2 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1/2 cup crumbled feta cheese
(1) Add corn to a large pot of boiling water.  Cook about 5 minutes (do not exceed 8).
(2) Immediately put corn into a bowl of ice water for a few minutes.
(3) While corn is being prepared, whisk together olive oil, vinegar, salt, and pepper in a large mixing bowl. 
(4) Cut tomatoes in half; add to bowl with dressing.
(5) Add green onions and basil to tomato mixture.
(6) Cut corn kernels from cobs; add to tomato mixture.
(7) Gently stir in feta.
(8) Cover.  Refrigerate several hours for best results.
Kid Participation:
* shuck (husk?) corn
* get covered in mosquito bites from shucking corn outside