Workout today was an hour-long spin class full of hills and sprints, plus a quick 15 min upper body workout afterwards. It was nice to get back at it after taking a few days off!
To make up for the fact that July is over (unbelievable), I figured a new summer recipe was in order. Let’s just keep pretending it’ll always be flip flops and dress weather, okay? I recently made a huge batch of this salad for a summer party and it was such a hit that I knew I had to share it on the ol’ blog. Not only does it make fantastic leftovers alone, but you can add things to it to bulk it up into a meal or simply scoop it up with tortilla chips if you need a quick snack.
- 3 cups cooked black beans
- 2 red peppers, chopped
- 1 cup sweet yellow corn
- 3 garlic cloves, minced
- 5 jalapeno peppers, minced
- 1/2 cup fresh lime juice
- 3 tbsp red wine vinegar
- 1 tbsp cumin
- 2 tbsp olive oil
- 4 tbsp chopped fresh cilantro
Combine all of the above and make sure to let it sit for at least 2 hours in the fridge before serving. You may find that you need to add more lime juice/olive oil/red wine vinegar to taste if you like a saucier salad (I was going to write “moist” but I know how much that word bugs some people. With “saucy” I guess I’m just admitting that this salad has a bit of an attitude). Serve as a side dish, with tortilla chips, or add grilled chicken for a healthy, hearty meal. Enjoy this dish while summer lasts!
PS This recipe serves 8-10. Feel free to double or triple the deliciousness!