No Heat Week Part 3- Bean, Corn, and Tortilla Salad

This isn't the first time I'm sharing this recipe, but it makes repeated appearances in our kitchen. Thanks to it's beloved status in our hearts and stomachs it was a natural choice for our week of cooking as little as possible. This recipe does involve some heating, but it's all via the microwave which results in minimal heat created in the house and makes for a speedy meal too. And this salad is easily adapted to what you have on hand, as I'll share post-recipe. I didn't take a snapshot of dinner, so this picture is via Martha Stewart.

Bean, Corn, and Tortilla Salad
Recipe from Everyday Food; Serves 4















1 can (15.5 ounces) pinto beans, drained and rinsed
1 package (10 ounces) frozen corn kernels (2 cups)
1/4 cup prepared medium tomato salsa, plus more for serving
1 bunch scallions, thinly sliced (1 cup)
1 ripe avocado, peeled, pitted, and cubed
3 plum tomatoes, thickly sliced
Coarse salt and ground pepper
1 (12 ounces) romaine hearts, cut into bite-size pieces
3 cups (3 ounces) broken baked tortilla chips
3/4 cup coarsely grated pepper Jack cheese

• In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
• In a large bowl, toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.

My notes: After the two previous salads I was out of tomatoes, so I used some red and yellow bell peppers to add more color and crunch to the salad. You could use black beans or kidney beans instead of pinto, or even a mixture of two or more. Substitute red onion for scallions, perhaps Monterrey or Cheddar for the Pepper Jack. Or even queso fresco or blanco, both traditional Mexican cheeses. What do you have on hand? Because it will probably work with this salad.

No Energy Cooking

A couple weeks ago I had big plans for making a simple meal. I came across Elise's recipe for Huevos Rancheros and had added it to week's menu. I was going to make the salsa like her, and it was going to be grand. And someday I will. But I got home, beat down by a day of work and problematic sleep patterns. I couldn't have cared less about chopping an onion and smooshing tomatoes with my hands. But I still needed to eat and was hungry at that. So, I took the easy way out. Boy, am I glad I did too. Always so happy to have something that is meal-like without requiring a meal sized effort.

Fast & Easy Huevos Rancheros












Eggs
Corn Tortillas
Salsa

And that's pretty much all you need to know. You like your eggs scrambled? Go for it. Soft yolks? Have at it. I like my eggs cooked through and through, so that's what I made. Warmed corn tortillas, topped with egg, topped with salsa. Alter as you see fit. :)