Back in the East, eating salads

Fiesta Salad
Fiesta Salad

I’ve been a bad blogger, I know. I know. But I spent the last week eating from the YMCA of the Rockies cafeteria, and let me tell you, there was not a lot of exciting and photogenic vegetarian food to share with you. And I could of taken photos of the gas station dill pickle and jalepeno Combos I ate during the road trip, but really?

That said, I’m back! I picked up my CSA last night and celebrated with a great work salad today. This salad is much like my Mexican Chopped Salad, except it’s made with what I already had in my fridge – sprouted black beans, corn I actually cut off the cob myself and lightly fried with the beans, a baby red onion, and some garlic and cumin. It’s also got green CSA lettuce instead of romaine, avocado (yum!) and I skipped the fried tortilla strips. I dressed the salad with a simple vinaigrette I made with half a habenero pepper, a dash of olive oil, and some white wine vinegar. Delicious, but choose a milder pepper unless you’re serious about spice!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s