Cleansing Diet, Day 12: Getting lazy…and eating leftovers :)

Green Girl Goodies, January 2012

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.

Cleansing Diet Day 10, Southwest Black Bean and Corn Salad

Green Girl Goodies, October 2011

Serves 2 to 4 Entrée Portions or 4 to 8 Side Portions

FOR THE BEANS:
¾ c Black Beans, soaked
2 tb Cumin
1 tb Lime Juice
3 ½ tsp Jalapeno, minced and seeds removed
2 tb Garlic, minced
1 c Yellow Onion, small dice
1 ½ tsp Sea Salt
2 ea Bay Leaves

- Rinse and drain the soaked beans. Place in a sauce pot covered with 1 in of water.
- Add cumin, jalapeno, garlic, onion and bay leaves and bring to a boil over medium high heat.

- Once simmering, cover and reduce heat to maintain a simmer.
- Add salt halfway thru the cooking process and add lime juice once the beans are tender.
- Once the beans are very cooked but not mushy, cool completely and set aside until ready to use.

FOR THE SALAD:
2 ea Yellow or White Corn, grilled, cooled and cut off the cob

1 c Tomatoes, small dice

¾ c Red Pepper, small dice

½ c Red Onion, small dice
½ c Cilantro, minced
2 tsp Garlic, minced
3 tsp Jalapeno, minced
2 tb Lime Juice
1 tb Lemon Juice

- Combine all ingredients in a large bowl.

- Add cooled beans and mix well.

- Let stand at least one hour to let flavors combine then serve.
- Keep properly refrigerated for up to 3 days.