Look Who’s Cooking Again!

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:

VIA

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

Serves: 6-8

Ingredients

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

Instructions

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?

My salad does not look as pretty as the one above, my avocado is a day old and browning slightly, but I assure you, it is just as tasty! 
 
Well, now you know what I will be eating at least 4 days a week, probably for the next couple of months, although, after looking at the Pasta with Blue Cheese, Arugula and Walnuts, it is calling my name again!! UGH!