Sundays are typically lazy days at our house. I don't usually have a run scheduled. The girls don't have activities and neither my husband or I work. We sleep in a bit, savour a cup of coffee and make a big breakfast. After a slower start to our day, there are housekeeping jobs to do like laundry and other cleaning.
Since the day is a little more laid back, I thought I'd feature a recipe I've made during the week. I love to cook and have since I was a kid. I follow a few food blogs and love flipping through recipe books for inspiration but I am by no means an expert food photographer. So don't expect any fantastic pictures, just a recipe that I've found good during the week that I have made.
Aside from being Sunday, today is also Easter Sunday. We had a big family dinner at with my parents last night and are going to another diner at my mother and father in-laws today. Those big meals combined with chocolate pillaged from the kid's Easter baskets have led to a rather full feeling and the desire for something a little healthier.
I decided to throw together a little salad that I've adapted from the Moosewood Cookbook and serve it over lettuce. I usually bring this salad to potlucks during the summer. In the summer I grill the corn on the cob to give the salad a smokey taste. Today I felt like I needed a bit of a protein boost so I added some black beans, but I usually do not include beans. I also threw some tomatoes on top of the salad for some extra colour.
Corn & Avocado Salad
1 avocado diced
2 cobs of corn cooked or 1 cup frozen corn thawed
1 cup of black beans
1/2 red onion diced
1/2 red pepper diced
1 tablespoon olive oil
juice of half a lemon
1 teaspoon curry powder
1/2 teaspoon sea salt
fresh ground pepper to taste
Toss all ingredients in a bowl. Let sit for 1 hour to allow flavours to develop. Serve at room temperature.