Wednesday, September 7, 2016

SERIOUSLY Easy Mexican Black Bean Salad

A picture of me grocery shopping this morning after cleaning out the fridge. Hello, produce aisle! ; )

Good morning, friends!

I am back from Kelowna, which means I am back to our regularly scheduled blog posts. I had so many blog ideas pop into my head while I was away, so stay tuned for some fresh content coming your way!

My Kelowna recap will be up on Friday (in lieu of a 5 Things Friday post), so for now I wanted to share a delicious Mexican-inspired salad I made this morning. It is super easy, doesn't require any fancy ingredients, and is packed with fresh veggies.

Easy Mexican Black Bean Salad

1 cup cooked wild rice
1 can black beans (rinsed)
1 can corn kernels (I purchased low sodium, otherwise rinse to reduce extra salt)
1/2 cup diced red onion
1 cup chopped cherry tomatoes
Buttloads of cilantro (or however much you like. I am a cilantro fiend)
Pink Himalayan sea salt & pepper (more pepper than salt, though I don't measure this)
1 tsp turmeric
A shake of garlic powder (depending how garlicky you like it!)
Juice of half a lemon

Mix it all up and VOILA! Easy peasy, lemon squeezey. 

And of course an obligatory Nala picture from our walk on the trail today. She is so stinking cute!


See ya on Friday with my Kelowna recap!

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