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Rhode Island, United States

Wednesday, June 18, 2008

Lunch with the cousins

This morning, I went for a quick run around my neighborhood before getting ready and speeding out the door to grab my cousins lunch and meet up with them between their exams. Being in my old school was so strange- they're doing renevations so it was definately different than I remembered it! My cousins and I relaxed outside at the picnic tables with our lunches. I had a big wrap from one of my favorite middle eastern delis, Pick Pockets. It had hummus, tabbouleh, lettuce, tomato and tahini in a big pita- yum!

I finished my whole big wrap, and a diet lime snapple green tea, while we chatted and relaxed before they had to take their next test. After having a nice time seeing them, we agreed to meet up again tomorrow and have lunch again! I always love seeing my cousins and it's been hard, first when we were both at school, and then when I was home and they were finishing up their school. So it's great to be able to spend some time with them before I leave!
Afterwards I decided to take a quick trip to the Alternative food co-op, to look for a new natural sunscreen to take to italy, and picked up some organic strawberries, and a couple of my favorite vegan cookies as well!
Back at home, I decided to throw together a big mexican-inspired salad for lunch with my cousins tomorrow- they get out at 10:30 so I have to leave early to catch them in between exams, and now all I'll have to do is throw the salad, some tortilla chips and fruit into a picnic basket and be out the door!

Here's the recipe for my salad (quick, easy, and great for a summer bbq!)

Tangy Bean and Corn Summer Salad

1 can black beans, rinsed
1 1/2 cups frozen corn, thawed
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
1 tbsp canola oil
juice from 1/2 lime
1/4 tsp chili powder
a couple dashes paprika
pinch sea salt
pinch pepper
handful of fresh cilantro, chopped

Rinse black beans, thaw corn, chop peppers and cilantro
Toss all together, and voila- a simple, tasty, crunchy salad- great as a side! This makes 4 1-cup servings.

Our lunch, all set for tomorrow: (I'm bringing some guac packs too!)

I had a snack to hold me over as well; a blueberry soy yogurt with some sliced almonds and a golden delicious apple.

Now I'm going to relax out in the sun with my book for a while before heading in to prepare dinner- one of my quick, easy meaty meatless favorites I haven't had in a while but have been CRAVING! Guesses?


VeggieGirl said...

Sounds like a great salad!

Anonymous said...

i love the to go presentation of the salad and chips!!