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!
Now, if you’re anything like me, you have those days when Chipotle is on your brain and nothing else will do. On those days, a giant guacamole-filled veggie burrito bowl is like fine dining. Now, I’ve been able to master making the burrito bowl at home, for the most part. I know how to cook up the veggies, add the beans, throw in some delicious guac (although, let’s be honest, Chipotle has some magic way of making it that I’ll never understand. That stuff is gold)…but there’s that one ingredient that mocks me every time I walk the line adding my ingredients: the corn salsa.
It’s not something that can be pulled out of the fridge and assembled in seconds. It’s not something that I always have the ingredients (or patience) for. But today, I won. I found a recipe online (courtesy of the Food Network) that has helped me overcome this culinary obstacle and feel better about myself. Is that sad? Regardless…
This salsa isn’t the fastest to prepare, but for a barbeque in the middle of summer when corn is at its sweetest, I guarantee it’s worth it. It’s also a nice break for when it’s 1 pm in the middle of the afternoon and you can’t write another cover letter without wanting to gauge your eyes out. Whatever your reason, whip this up ASAP.
Kicked-Up Corn Salsa
(adapted from Food Network Magazine’s “Almost-Famous Corn Salsa”)
- 3 teaspoons olive oil
- 1 cup frozen corn, thawed (if using fresh corn, still 1 cup, or about 2 ears)
- 1/2 of a small jalapeno pepper, seeded and chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped red onion
- 2 tablespoons fresh lime juice
- Pinch of truvia or sugar
- Salt to taste
Let it sit for at least an hour, preferably more, so that the flavors can come together. It really does make a difference!
Now make some tacos, fajitas, burritos, or grab your nearest bag of tortilla chips. You know you want to…