Day 1: The Black Bean and Corn Salad with Chips or Pita (Lunch)
I generally eat this dip with corn tortilla chips or toasted pita for lunch on Day 1
Mix the following in a large bowl. This will be the core component for the rest of the meals.
- 2 Cans Black Beans (or any beans you have and like, I’ve made this with kidney and white beans as well).
- 2 cups sweet corn (depending on the season I use either canned or fresh)
Toss with one or more of the following:
- 1/2 Avocado (smooshed and mixed in to make the salad creamy)
- 1/2 cup Salsa *it is also fine to not use salsa
- 1/4 cup Vinaigrette (a simple balsamic and olive oil mix is wonderful
- Sea Salt to taste
Day 2: Quesadillas with a Salad (Dinner)
The second day, I make a quesadilla with:
- A sprinkling of cheese
- The bean and corn salad
- Shredded chicken
- Topped with sour cream and black olives
I will often serve this with a big green salad and broiled asparagus to round out the meal.
Day 3: Stuffed Potatoes and Soup (Dinner)
For this day’s dinner I start early and put the soup in the crock pot. I often make chicken tortilla soup with the stuffed potatoes. About an hour or so before dinner I pop the potatoes wrapped in foil in the oven to bake them. The actual prep for the dinner is simple once the potatoes and soup are done.
- Cut open cooked baking potatoes and scoop out the inside flesh.
- Mix that with the bean and corn salad.
- You can add shredded cheese or sour cream if you’d like. The farm we get our raw cheese from has a wonderful pepper jack I use for this! (This recipe also works perfectly well without the cheese)
- Re-stuff the potatoes with the filling.
You can serve just like this or reheated in a 350* oven for about 15-20 minutes.
So there we have it; a lunch and two dinners all around a simple bean and corn salad! Bon Appetit!