What a day....

On my days off I set out with 100 good intentions and a million things to do...always. Then I get caught up and side tracked and my good intentions get forgotten and I only get to a very small fraction of the million things to do. I usually feel unsastisfied by the end of the day...like I have done very little and wasted valuble time doing things that weren't important. So I try to take to heart the words of the late, great John Lennon - Time you enjoy wasting, was not wasted. Read it, believe it, live it. Onward and upward, lol. What I did accomplish this weekend was cooking so I will share a bit here. Anna M had posted a picture of the most gorgeous black bean salad on her facebook page that cause me to instantaneously begin drooling. I wanted that salad. So when I got home from work on Saturday night I ran up to the store and bought what I believed to be the necessary ingredients. The resulting salad was nothing short of wonderful. I ate it for dinner on Saturday and then lunch and dinner on Sunday. I seriously love this salad.




Anna's Black Bean Salad (an interpretation)

2 cans black beans (rinsed) or about 4 cups
3 med tomatoes, chopped
1/2 med red onion, thinly sliced
1 red, orange or yellow pepper, chopped
1 1/2 cup fresh or frozen corn
1 avocado, chopped
handful of cilantro, chopped

Tortilla chips

Dressing

juice from one fresh lime (medium sized)
1 T olive oil
1 t agave
1 T rice wine vinegar
salt and pepper to taste


Place first seven ingredients in a bowl. In small bowl combine the dressing ingredients. Taste and adjust to personal preference. Pour dressing over salad and toss gently. Serve piled over a handful of tortilla chips and topped with a dollop of sour cream.


Sour Cream

1 lb tofu *
1 T olive oil
2 t rice wine vinegar
1 t apple cider vinegar
juice from 1/2 medium size lemon, about 1 1/2 T
1 t agave
salt to taste

Place all ingredients in food processor and process until completely smooth and creamy. Taste and add salt to your own preference, process briefly to incorporate salt or any other adjustments you may have made. This recipe taste better if allowed to set in the fridge for a while but can be used right away as well. If refrigerated, stir well before serving because it tends to separate.

* I use extra firm tofu. It holds up well without become too soft and watery.