I mentioned earlier this week that I was going to make this corn-rice salad from BHG. I just whipped up my own version and let me tell you- woww. Might be the best salad I’ve ever had…and it’s perfect for summer. And I bet it would be great if you made it ahead of time too.
In a bowl, combine cooked quinoa (cooled to room temperature), black beans, several pieces of chopped jalapenos, sliced cherry or grape tomatoes, slices of red onion and avocado, several planks of corn (or a handful of canned corn), and a dash each of sea salt, pepper, olive oil, and rice vinegar. Garnish with fresh parsley or cilantro. Serve at room temperature.
Confession: I put in about 10 dashes of rice vinegar and a dash or two of Crystal hot sauce! Yum.
Note: To cut planks, place an ear on its side on a cutting board. Holding the corn firmly with fingers away from the blade, cut off a side of the corn. Rotate and repeat until all sides are removed. Use a spatula to gently move planks to salad.
*I didn’t list measurements; get inspired and play it by ear (no pun intended…ear of corn? Get it?). Salads are very difficult to mess up!
beginnings of the salad
fiddling with aperture settings
working lunch- twitter, v8 juice, water, and salad!
Just settling in for a morning of work with a post-run smoothie, a big bottle of cold water, and iced coffee. The temperature is supposed to be triple digits today, so hydrating is uber-important. I know coffee isn’t hydrating, but I’m trying to combat that with my other drinks You know it’s hot when your window unit is set at 81 degrees and it feels like an icebox in comparison to outside!
I thought I’d share a super simple summer tip- brew coffee, let cool, then pour into ice cube trays. When you’re ready to have your iced coffee, just drop in a few coffee cubes to make it cold without watering it down. And I just realized another perk this morning: when I leave the gym in the morning, my leftover coffee cubes have partially melted, leaving me with a delicious post-work out “coffee shot.” Refreshing
Remember how I wrote this morning about creative salad mixes? Immediately afterward, I was browsing Martha Stewart Living (at 5:45am before my 6:00am Pilates class, eek!) and was inspired by the spread on zucchini, which featured a zucchini dill salad. I decided to make an adjustment and use cucumber instead!
I’m currently sitting at Weaver Street in Carrboro, enjoying the dregs of my salad marinade.
Coarsely chop cherry or grape tomatoes, cucumber, and red onion if you’d like. Drizzle with olive oil and lemon juice. Sprinkle on sea salt, pepper, and plenty of dill. Let sit for several hours before eating so that vegetables fully absorb the juices. Enjoy chilled or at room temperature.
So refreshing! And fantastic enjoyed with an almond iced coffee, mango peach applesauce, half of a hummus London broil sandwich, and baby carrots. Or you know, whatever…
So it’s Wednesday morning(ish), but I’m still rehashing the amazing Memorial Day weekend I had- out in Raleigh, Durham Bulls game, and the best part- boating all day Monday. For $20, I spent the entire day relaxing, floating, tanning, playing games, and having fun with 9 other awesome people! We already have our next boat trip planned…plus another one during my birthday weekend!
I also looked at my calendar and realized how crazy the rest of the summer will be. We literally do not have a free weekend until the end of July.
In order: my brother’s wedding weekend at The Tides Inn in Virginia, Susan B Komen 5K run, Jordan Lake clean up event (RSVP here!), Rascal Flatts concert, boating, DC for 4th of July, Toby Keith concert, my birthday weekend (packed with events already!), and the Tim McGraw concert. Whew! Definitely NOT a boring summer!