My guess is that most of you are no where as routine oriented as I am. When I say routine, I’m not just talking about how I go about my day (wake up, get dressed, brush teeth, eat breakfast, etc.), I’m talking about when I find something I like, it basically incorporate into my EVERY day. It becomes routine to me.
Since I try to eat somewhat healthy, I look for quick, but TASTY, lunch options. For awhile (like 6 months), I was eating this Weight Watchers Pasta Salad with Blue Cheese, Arugula and Walnuts.
I would still be eating that salad every day if I could control my portion size. Unfortunately I would eat entirely too much pasta, add way too much blue cheese and eat until I couldn’t take another bite. Guess what? Even a Weight Watchers recipe will pack the pounds on you, if you don’t follow portion size. Lesson learned.
Next I created my own Chopped Chicken Salad – which consisted of canned chicken, arugula, chives, tomatoes, onions, red peppers and walnuts topped with an oil and vinegar dressing. I ate this every day for months too.
Then I moved on to my own version of a Qdoba Chicken Salad. So you see, when I tire of one, I move on to another. Well, I found my next one:
This is the tastiest salad I’ve ever had. It just explodes with flavors in your mouth! I kid you not.
Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil
1 teaspoon lime zest
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 avocados, chopped
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with more chopped cilantro if desired. Serve at room temperature.
I actually follow the recipe fairly close – but – I also add a few pieces of chicken to my portioned-out serving. I’m kind of a cilantro nut too, so I add way more than directed, but you can never really have too much cilantro, am I right?