So I've just arrived home from a very long trip and am so grateful to have a home cooked meal. I like eating out on occasion but it gets wearing. Never in so short a span have I paid sooo much money for such ridiculously bad bad bad food. Seriously. Well, I was in Florida the last couple of days (please don't ask) where it was suppose to be sunny. Alas, it was not. Have you seen a monsoon? Yeah I was in one on the day that I was at a theme park. But, again I've gotten away from the real point of this blog. This salad is one I make when I want to pretend like I've cooked but actually haven't done much at all. It's more a summer time recipe but when it's gloomy out I make it to remind myself that summer is coming....soon...very soon....(It's also one of the few leaps of faith that I took and created myself. yay me! )
"Please Be Summer Salad."
(All of this gets tossed in a bowl and then placed on top of salad greens...FYI)
1.) Drain:
1 can of Mexicorn salad
1 can of tomatoes with chili peppers (or use fresh and aren't lazy like me)
1 can of black beans (well rinsed)
2.) Chop:
1/4 of a red onion
1 small yellow pepper
2 celery stalks
A small bunch of cilantro
3.) Sautee:
Soy chicken breast (or the real kind)
4.) Sprinkle:
1 tsp of cumin
1 tsp of celery seed
A dash o sea salt.
5.) Serve with fat free Catalina dressing, Mexican blend cheese and tortilla strips or crushed Dorritos.
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