A few weeks ago, my dad and I ventured out to a baseball game. I’m not quite sure all the details of how we got the tickets–seeing as neither of us are avid sports’ fans–but we were there, and there was catered food.
Now, for someone with food allergies, catered food is a nightmare. I had my bowl of banana ice cream before we arrived, but the aroma of savory, sizzling dishes found its way to my nostrils, and my nearly non existent self control disappeared completely.
Was the food good? Yes. Oh yes. Better than good.
Did I get sick? Yes. Oh yes. The familiar headache and stomach pain rolled around the corner and I was reminded once again what a bad idea it was to be unprepared.
Something good did come out of that game, though. I met a friendly soul who was probably the only person in that room who knew what quinoa was besides myself.
*high five, Mr. Markwell!*
He shared this black bean salad recipe with me, and I knew it had to be delicious, because he said he can eat the entire bowl.
Any recipe is bound to be great if you can eat the whole dish.
- 1 15 oz. can black beans, drained and rinsed
- 1½ Tbs. lemon juice
- 1½ Tbs. lime juice
- 2 Tbs. olive oil
- 1 Tbs. red wine vinegar
- 1 tsp. salt
- ¼ tsp. cayenne pepper
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
- ¼ c. fresh cilantro, chopped
- 1 c. grape tomatoes, chopped
- 1 c. cooked brown rice
- Place the beans in a medium bowl.
- Mix the lemon, lime, oil, vinegar, salt, pepper, garlic, and onion powder until combined.
- Top with cilantro and tomatoes but DO NOT COMBINE.
- Cover, and refrigerate for at least 2 hours to let the flavours meld.
- Toss with rice before serving.
Much Love,
Katherine Marie
My Bible Verse For Today:
“For in Christ all the fullness of the Deity lives in bodily form, and in Christ you have been brought to fullness. He is the head over every power and authority.”
Colossians 2:9-10
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