Yep, that’s me. I tend to get hangry, so I eat often. I always have a stash of food at work, for just such emergencies. My son laughs at me when he sees how much food I carry to work each day for my second breakfast, my snacks, and my lunch. Hey, you’ve got to be prepared!
Ive been trying to add more plant-based meals into my rotation, and I’ve recently found this recipe. It’s perfect for the hot days of summer.
Ensalada Azteca
2 15-ounce cans black beans, drained and rinsed (or homemade)
2 cups cooked quinoa or brown rice
½ cup finely chopped red onion
1 green bell pepper, diced. (I used yellow and red peppers, because that’s what I had)
1 large tomato, diced
1 large avocado, diced
2 cups frozen corn, thawed
½ cup mangos, diced
1 jalapeño, finely diced
¾ cup fresh cilantro, chopped
For the Dressing
⅓ cup unseasoned rice vinegar
2 Tbsp lime juice
½ cup mangos, diced
¼ cup agave
½ tsp grated ginger
Sea salt to taste
Combine beans, rice (or quinoa), onion, pepper, tomato, avocado, corn, mangos, jalapeño, and cilantro in a large salad bowl.
In a food processor, place vinegar, lime, mangos, agave and ginger. Process until smooth.
Pour dressing over salad. Toss gently to mix. Season with salt.
My other new summer obsession is Teavana tea. I think this was Golden Monkey (whatever that means).
I love early summer mornings, the golden quality of the light, and the way everything is so quiet and calm.
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