Simple southwest salad

This colorful, healthy salad comes together in less than 20 minutes. The ingredients were inspired by my lack of many choices! I knew I wanted to use the corn on the cob I bought yesterday, but wasn’t sure how. Then I spotted the leftover wild rice in the fridge, hanging out next to the feta cheese….which led me to check the pantry for that really old can of refried beans. Found the beans, dusted off the can (just kidding- not that old) and things started rolling. Here’s what I used, but you could go with fresh tomatoes instead of sundried, or make a salsa.

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Ingredients (for 2 salads):

2 ears of corn, shucked, washed, and split in half

1 can of veggie refried beans

2 tbsp feta cheese, crumbled

2 tbsp sundried tomatoes, diced

1/4 cup cilantro. chopped

1 1/2 cup cooked wild rice

1 lemon

1 lime

salt and pepper

Method:

steam the corn for about 15 minutes or until ready

meanwhile, distribute the beans evenly in two bowls

next, add the rice, distributing between the two bowl

on top of the rice, add the cilantro, dividing again (you get the idea)

then the feta, sundried tomatoes, salt and pepper to taste

using a half lemon, squeeze over both bowls

using a half lime, squeeze over both bowls

drizzle olive oil to taste

when the corn is done, rinse it under cold water and cut the kernels from the husk on a cutting board. Halvsies again. That’s it! It’s dinner time.

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Pre-toss

And now, some dog pictures, just for fun.

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Cronos goes boating

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