I guess you could say my latest phase started in China. Remember this soup?
Then, today at work, we ordered from the famed Urth Caffe for lunch, and being the rare occasion when I decide to spend $20 on lunch instead of bringing my own, I wanted something really yummy. So I ordered the Corn Chowder. Are you sensing a theme yet?
I'm currently obsessed with corn.
I know this is probably so with three-o's bad for me, but whatever. It's Spring, it was nearly 80 degrees outside today (and now that I don't start work until the lovely hour of 9 o'clock I can even enjoy a bit of the day!) and I had a feeling that this salad would hit the spot.
I added a bunch of low-calorie veggies, and it has no added fat. This salad would be perfect for a potluck, or with a side of chips! Yum. Chips. Or you can do like me, and put it into individual containers and eat it for lunch, for free(!), for the next week.
Anyways, here's how I made my salad. While eating it just now for dinner, I totally wished I would have added pineapple. So you go ahead and do that and let me know how it came out, will 'ya?
Southwestern Spring Salad
1 Bag of Frozen Corn
1 Can of Black Beans, rinsed
1 Small Red Pepper
1 Bunch of Asparagus
1 Small Red Onion
1 Large Jicama
3 Limes, Juiced
2 Tbs. Apple Cider Vinegar
1/4 C. Cilantro
1 1/2 Tsp. Cumin
1/2 Tsp. Chili Powder
1/2 Tsp. Sea Salt
Sprinkle of Red Pepper Flakes
Defrost corn and add rinsed can of black beans. Peel and chop the jicama, don't be scared! Chop all veggies into the same size pieces, and add to the bowl as well. Steam the asparagus (or don't). My veggies were all about the same size as the corn.
Sprinkle with spices, and add the juice from the three limes. Eat it up! Share with friends, or don't. Promise this is an easy, affordable meal or side dish!
Hope you're having a great week!