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!