Hello Healthy Girl readers! Glad to have you here today. And while you are here, why not stop by and say hello in the comments section at the bottom of this posting. I will love you if you do!
Here’s a great article from The New York Times (yeah!) about how the nutritarian way of eating is catching on:
And if you’ve got as many pot luck functions to attend this summer as I do, you may be interested in the following salad recipe! If you are making it for a large crowd, you probably want to double this recipe.
Tomato, Corn, Black Bean and Avocado Salad
2 ears corn (husk and silk removed)
1 pint cherry, grape, or pear tomatoes, halved or quartered if large
1 avocado, halved, pitted and diced
2 scallions, thinly sliced
1 15 ounce can black beans, drained and rinsed
4 tbsp fresh lime juice
coarse salt and ground pepper
Stand ear of corn in a large wide bowl. With a sharp knife, carefully slice downward to release the kernels. Discard cobs.
Add tomatoes, avocados, scallions, black beans and lime juice to bowl. Season with salt and pepper and toss gently to combine.
Serve as is or over a bed of salad greens.