Black Bean and Corn Salad

I started an internship last week, like I've been mentioning. Besides just learning a ton about the law and the process, I also have to learn to pack a lunch. During the school year I live(d) right on campus and would be able to come home and make myself something yummy to eat and I would sit and watch something like Judge Judy or People's Court or something. Now things are different and I either eat at my desk, eat in the conference room, or sit outside and watch the rain and eat. Thing is, doing this is 40 minutes away from where I live, so there's no possibility of coming home for lunch. So... now I have to pack my lunches.

When I went home to San Francisco this week I made a point to go to Japantown and get a bento box. Obviously I'm not doing the whole "bento" thing, but I like how it portions your food and I like the separators so my fruit doesn't get covered in something else.

For lunch today I had a black bean and corn salad and some sliced apples, which I made last night and just grabbed this morning. Easy lunch! Healthy lunch! Flavorful lunch! OH and transformable lunch! Guess what's for lunch tomorrow? Empanadas stuffed with this salad!

I'm watching cholesterol now too, so that will be added into all my new nutrition counts.

ALSO, I am finally participating in a foodie.. thing. Souper Sunday hosted by Kahakai Kitchen features different soups, salads, and sandwiches submitted by all blog users. I definitely feel that this bean and corn salad definitely should be shared so people can eat it up! But, I can't take full credit for this delicious dish. I found this recipe on Clean Green Simple, a blog full of many good recipes!

Black Bean and Corn Salad

Ingredients
6 tbsp lime juice
2 tsp olive oil
1 garlic clove, minced
1/4 tsp salt
pinch cayenne pepper
1 tsp chili pepper
1/4 cup cilantro, minced
1 15-oz can black beans, drained and rinsed
3/4 cup frozen corn kernels
1 avocado, peeled and cut into small cubes
20 cherry tomatoes, halved

Directions
1. In a small bowl whisk lime juice, olive oil, garlic, salt, cayenne, chili pepper, and cilantro.

2. Over medium heat, combine the beans and corn in a pot. Stir occasionally until heated through.

3. Gently mix in the tomatoes and avocado.

4. Pour the liquid over the vegetables. Toss. Put in a refrigerator until cool.

* serves 2

CALORIES: 488 calories
CHOLESTEROL: 0 milligrams
FAT: 22 grams
SODIUM: 1113 milligrams