Not only was Friday the last day of the cleanse, but it marked the beginning of our last weekend in Seattle. With plenty of packing still to do and a Seahawks game that night, we found ourselves with little time to cook. Luckily we also had plenty of leftovers and fruits from our last trip to the farmer’s market. We went with fresh berries and melon for breakfast and for lunch we sautéed up some leftovers.
I heated a sauté pan and first added the remaining Southwest Black Bean and Corn Salad (approximately 1 ½ cups).
I cooked the salad over medium high heat and added the rest of our Cilantro Lime Slaw (approximately 2 cups). Toss or stir to mix and heat thru. Serve immediately.
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