I know. I KNOW! It won't be the same! But here me out: I got back from my first triathlon training class, where they taught me that all these years I've been running incorrectly, and it was way past my dinner time. I was hot, my muscles were exhausted, and my adrenaline was pumping from a hard workout. And then I realized the hunger pangs.
My plan was to recreate a salad I'd had earlier in the week at Blue Dahlia Bistro. A beautiful bed of greens topped with black beans, corn, pico de gallo, avocado, and a delectable citrus vinaigrette; the perfect cool salad for a very hot summer night. And although there was no cheese in sight, it took care of my Tex-Mex craving.
As is the case in my kitchen, that plan was thwarted when I discovered my fresh lettuce was completely and irrevocably wilted. Lettuce leaves really don't last outside of the crisper, folks.
Life goes on, though, and I continued with the rest of my plan in haste. With only a few ingredients, I pulled together a healthy, fresh dinner straight from the cupboard. High five!
Black Bean Garden Salad
1 can organic black beans, rinsed and drained (or 2 cups cooked black beans, drained and cooled)
1 ear fresh sweet corn, husk and silks removed
1 medium mild pepper (I used a banana pepper)
1 medium tomato
garlic salt and cumin to taste
juice of one lime
Lay the corn on a cutting board and, using a sharp knife, carefully shear off the kernels. Dice the tomato and pepper, and toss the veggies together with the beans. Add spices to taste. Squeeze the lime juice over the salad and toss. Serve room temp or chilled.
I fried an egg and served it all together with a small handful of grated cheddar for a protein-packed meal that hit the spot. That said, here are things that would have made this dinner better:
• Fresh cilantro
• Diced red or yellow onion
• Sliced avocado
• A bed of lettuce
• Citrus vinaigrette
Wait, did I just describe the exact dish from Blue Dahlia? Yep, but it was that good. Know what I'll be having for dinner tonight? Same thing--with avocado.