Recipe for Easy End of Summer Corn and Black Bean Salad
today at the Canadian Schoo of Natural Nutrition, and I have less time for food prep. (1 year left! :-) Whether you or your family are going back to school or working here are some tips to make everyday healthy more practical.
Psst....I used seasonal affordable organic corn now available at Whole Foods in Vancouver 10 for $5. I also re-constituted my own beans (aka I cooked them myself) to save $. I'll be exploring different ways to enjoy this salad durign the next few days. Secret # 2 for Quick for Everyday Healthy Eating is to learn the art of preparing a dish once and using it again with variety.
And yes - as always, if you want to learn how to throw whole foods together quickly and make it taste good, don't forget the law of flavour attraction to learn Secret #4 of Everyday Delicious (hints below ;-)
End of Summer Corn and Bean Salad (Inspired by a recipe from Robin Robertson's Vegan Planet)
Affordable Organic Corn LOVES...Cilantro, Avocado and Black Beans
2 cups black beans
1 cup red kidney beans
1/2 cup onion
1 1/2 cups corn, cooked
1 yellow bell pepper, chopped
The above equals the base that can be stored in your fridge in an air-tight container for 3 - 4 days.
Version #1 of Corn and Bean Salad (Take the following with you on you way out the door)
1 cup base Corn and Bean Salad
Add 1 tbsp olive oil, 1/4 tbsp apple cider vinegar, 1 garlic clove and sea salt to taste
In a separate container take...
a few sprigs of cilantro
Optional: Pair with a whole grain like quinoa or brown rice.
(1) Make your own lettuce wrap on-the-go with sliced avocado and cilantro. By keeping the green veg separate you minimize spoilage.
If you have any ideas to give this some variety, feel free to share.
May you be inspired to bring healthy into your everyday and Get the GLOW ;-)
of Everyday Healthy and Get the GLOW