I think I have blogger’s block. And, I have also misplaced my camera. I am officially the worst blogger ever.
Don’t worry though. It’s all under control. I am sending a search party out for the camera and I even googled some tips for becoming un-stuck in my writing. You know, good advice like walk away from your computer and do a mad lib.
I got really dedicated and even did several mad libs. I thought that maybe if one was good enough I could just share that with you and call it good. But, in the end I couldn’t just leave you hanging like that…
So here we are again. Alone. Together. With my blocked brain. I guess I’ll just make some small talk at this point.
How was your day? Anything exciting happen at work? See any good movies lately?
The other night we watched The Terminator. You know that really dorky movie from 1984 with the 38th Governor of California?
Yeah, I’m a big nerd like that.
Anyway, how about some black beans? I guess it’s better if I just stick to food right now.
I’ve been on a black bean kick lately. Any day of the week you can either find some soaking by my sink or simmering on the stove. And nothing against canned beans, but they just aren’t the same as fresh ones. Once you get the hang of cooking your own beans I doubt you’ll want to go back to the canned variety. If you cook a large batch ahead of time and freeze them, you will always have fresh beans at your finger tips. This is not only convenient, but it saves energy since you cut down on your cooking time.
This yummy salad can be served warm or cold. It’s also great as a burrito filling, scooped up in a tortilla chip, or served on top of a bed of greens. It’s the perfect quick meal on a weeknight and you can add almost any produce that’s kicking around in your fridge: some jalapeno pepper in the dressing, an onion, or even some shredded carrots.
Well, that wasn’t so bad. We got through the whole post together. You even got a recipe out of it.
By the way… have you seen my camera?
Serves 4 as a main dish or 6 as a side
1 cup long-grain brown rice, soaked overnight, + 1.5 cups water
1 cup black beans, soaked overnight, + 3 cups water
1/2 cup corn kernels
1 bell pepper, diced
1 avocado, diced
1 tomato, seeded and chopped
2 Tbs olive oil
juice from 1 lime
1 garlic clove, minced
salt and pepper to taste
2 Tbs cilantro, finely chopped
1 tsp cumin
dash of cayenne pepper (optional)
Make sure to soak your beans and rice (separately) overnight. You don’t have to soak your rice overnight, but this helps with digestion and decreases your cooking time. To cook your rice: Add your rice and water to a medium pot and bring to a boil. Then put the lid on the pot and reduce the heat to low and simmer for about 15 – 20 minutes. If it is still a bit hard, turn off the heat and let the rice sit in the covered pot for another 5 – 10 minutes. If there is any extra water, drain from the pot.
To cook your beans: Drain your soaking water and add 3 cups of cold water to a medium pot. Bring to a boil, then reduce heat to a very slow simmer. Simmer for 1.5 – 2 hours until beans are cooked. The beans are done when they are chewable, but not mushy. If there is any extra water, drain from the pot.
I think it is best to cook the rice and beans the day before and store in the refrigerator until using. This salad can be served warm or cold so you can either chill your rice and beans or mix them with the veggies right away. Prep your vegetables and toss together with the rice and beans.
Mix the ingredients for your dressing together. Toss with your salad and serve.
This salad does not keep too well because the rice can get a little mushy and the avocado will turn brown so it is best if served immediately.
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