Happy Friday, Everyone!

I wish I could say I was looking forward to this weekend but I am working Saturday and Sunday so I’m not going to get too much of a break! I will be getting to try a new vegan restaurant with my book club, though, which I’m super excited for. Our book this month was Name of the Wind by Patrick Rothfuss. It is a really well-written fantasy novel. But not like campy fantasy with dragons.  Not that I don’t love a campy fantasy  novel every now and than! This just isn’t one of them. Anyway, now that I have given hands down one of the most vague reviews ever, go check it out.

Know what else you should check out? This music video:

I’ve been meaning to post this video forever because I cannot get enough of this song but it just hasn’t happened. So here! Check them out!

And last but not least, you should not only check out this salad, you should definitely make it! The ingredients and steps sound complicated but you can take short-cuts. For instance, instead of dried beans you could used canned  and in place of corn on the cob, you could used canned or frozen. Or, you can make all the components (rice, black beans, and corn-on-the-cob) a head of time so that when you are ready to make the salad, everything comes together quickly.

Chipotle Lime Salad Bowl
adapted from Tasty Kitchen; measurements based off RFFMBT pyramid
serves 4

1 c. uncooked brown basmati rice
1 c. dried black beans (if you use canned, you want 2 cups)
4 c. romaine lettuce (3-4 hearts of romaine)
4 ears of corn (or 2 cups of frozen)
2 c. cherry tomatoes
2 avocadoes
1 pinch of salt
1 pinch of pepper
1 tsp cumin
1 tsp chili powder

If you are using dried black beans, cover the beans with hot water, put a cover on the pot and bring to boil. Let boil for 3 minutes. Remove from heat and let sit for 1 hour. Do not remove the cover.

Once you have let the beans ‘fast soak’, drain and refill with water and let the beans simmer for about 1  hour and 45 minutes. Drain remaining liquid and set beans aside.

While the beans are cooking, start the basmati rice.  Follow the packages instructions.

While the rice and beans are cooking, start the corn on the cob. Bring a large pot of water to boil. Place the corn on the cob in the water and boil for about 8 minutes. Let cool.

Once your corn is cool, remove the corn from the cob. Place your corn and 2 cups of beans in a hot skillet with your cumin and chili powder. Cook until warm and well mixed.

To assemble your salad, combine lettuce, rice, beans and corn mixture, tomatoes and avocado and drizzle with dressing.

If you are bringing this for lunch or on the go, chop up 1 cup of lettuce, 1/2 c. tomatoes and 1/4 avocado in one container. Place 1/2 cup of rice and 1 cup of the bean/corn mixture into a smaller, separate container so you can warm it before eating.

Dressing
from CDKitchen.com

• 1/2 c olive oil
• 1/4 c fresh lime juice
• 1 tsp minced garlic
• 1 TBSP minced chipotle peppers in adobo sauce
• 1/4 c roughlychopped fresh cilantro
• 2 tsp cumin
• salt and pepper to taste

Whisk all the ingredients together. Can be used right away but tastes best when allowed to sit over night.

Like I said, it’s a bit of a process. I made the rice, beans, corn and dressing on Sunday afternoon. Then, the night before work, I place all my veggies together and all my warm ingredients together. It comes together pretty quickly! It’s a super yummy and filling salad so definitely give it a try!

I also made this by ditching the dressing, mixing the rice and beans with chipotle salsa (found in the mexican food section of your grocery store, next to the chipotle in adobo sauce) instead of the cumin and chili powder, and using the juice of half a lime for my dressing and it was delicious! Since you already have a healthy fat on the salad (avocado), it gets rid of all the olive oil in the dressing but keeps the chipotle lime flavor. Either way, this salad is delicious!

ok, everyone, I hope you have a great weekend!