My NYC Marathon training continued today with a rest day. I’ve been feeling wiped and dehydrated from my weekend of beach time and running, and I had to be in Times Square bright and early for a work thing (6:15 a.m.!), so it was a perfect day to rest up.
And did I mention it’s literally 102 degrees out? UGH. Good thing I was in a freezing cold TV studio for much of the day.
Yesterday I also made a point to not leave my air conditioned apartment outside of my a.m. sweatfest run and trip to Whole Foods. It’s just too effing hot. I decided I wanted nothing to do with ovens or cooking, and a cold bean salad sounded delightful. I looked up some recipes, but in the end decided to wing it (much more fun that way!).
Here’s what I started with:
Halfway through, it was looking good!
So I’m calling this a black bean and corn salad with avocado, tomato, cilantro and lime. It was perfect – exactly what I had been craving. I enjoyed it with half of a whole wheat pita.
Here’s the recipe.
- 2 cans black beans
- 1 can corn
- 1 whole avocado, diced
- 2 – 3 plum tomatoes, diced
- 1/2 bunch cilantro (however much you like)
- ~ 1/4 cup chopped red onion
- Juice from 2 limes
- Splash olive oil
- Tiny pinch salt
- Dash pepper
Directions: Strain black beans and corn and combine into large mixing bowl. Chop avocado, tomatoes and onion and add to bowl – toss. Clean cilantro and roughly chop, add to bowl. Squeeze lime juice into mix, add olive oil, salt and pepper to taste. Super easy, right?
Since I kind of made this up as I went along, I just kept tasting and deciding what to add more of. I love cilantro, so I went a bit heavy on it. I don’t like to add salt to things unless I have to, and this barely needed any. The lime juice and cilantro made a delicious combination! I made a big batch, and hopefully it’ll last most of the week.
The consistency was kind of more like regular yogurt – it wasn’t as creamyor thick as Fage. Nutrition was similar, with main differences being less protein and more carbohydrate in the Greek Gods yogurt, which leads me to believe it’s not strained as much as Fage. (Confused? Read my post on Greek yogurt!). Still, ’twas delicious when combined with some organic strawberries.
6 oz. of the Greek Gods yogurt has:
- Calories – 90
- Fat – 0 g
- Sodium – 156 mg
- Cholesterol – 7.5 mg
- Carbohydrates – 13.5 g (3 g fiber, 10.5 g sugar)
- Protein – 9 g
I’m prepping for a super hot, sweaty run tomorrow morning and will probably bring my water bottle (usually I only bring it out for long runs) to make sure I stay hydrated.
Question: What’s your favorite no-bake/cook dish to make?