Some recipes present quite a challenge for me to create. Others come rather easily, like salads. I’m guessing it’s that way for a lot of people.
Salads are usually pretty easy to prepare in that they rarely involve cooking time – just a lot of chopping.
We bought a new knife recently in China town – something that probably would cost over a hundred dollars if a fancy label was slapped on it, but we got it for $13.00. It’s. Really. Really. Sharp. Almost. Lethal. It didn’t take my husband more than a few minutes to slice the tip of his finger. And a few days later I followed suit, but was lucky that it just clipped my fingernail.
I was looking for things to chop and pulled whatever I could find out of the fridge. Even though I usually use my handy-dandy Vidalia Chop Wizard to cut veggies in record time, this time I was in it for the sport! This salad is what resulted. And without serious injury! If there had been an avocado in the fridge at the time, it would have gone in as well. I picked up one the next day and threw it on top. Delicious either way.
For those following Dr. Fuhrman’s Eat to Live plan, this recipe complies with both the weight loss and life plans.
Ingredients (serves 8 – 10)
1 can kidney beans (rinsed and drained)
2 cans black beans (rinsed and drained)
1 cup chopped Vidalia onion (or other sweet onion)
1 cup frozen edamame (thawed)
1 cup frozen corn (thawed)
1 cup chopped tomatoes
2 cups chopped cucumber
1 diced Hass Avocado (optional)
1 cup chopped red, yellow or orange bell pepper
1 cup chopped cilantro
2/3 cup fresh lime juice
salt to taste
Directions
1. Combine all ingredients in a mixing bowl.
2. Salt to taste.
3. Refrigerate for at least 1 hour. Serve chilled.
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