Oh hey, lunchtime. What’s that you say? I can’t just magically will healthy food to enter my fridge and prepare itself every week? Dang it.
That’s cool. I guess I need to keep finding easy recipes to make instead, like this beautiful salad today. Here’s what’s great about this nice little mixture: it’s super easy to put together, you can tweak the ingredients, and you can eat it soooo many different ways. Your red onion that you were counting on cutting up has a layer of slime on it? No worries, you can leave it out (Although you might consider cleaning out your veggie drawer more often. Ahem.). You’re feeling less like a salad and more like a quesadilla? I like the way you think. It can go on everything! Rice, lettuce, tortillas, baked potatoes, tortilla chips, whatever strikes your fancy! I really love how bright and fresh this mix is. Tastes like summer!
Black Bean, Corn, and Tomato Salad
Yield: 4 servings
1 1/2 cups (1 15 oz. can, drained) black beans
1 small red onion