My husband's brother and his wife were here last weekend so all 'the girls' could go to a baby shower for their first grandbaby. Too bad the 'mother-of-honor' wasn't in the photo above, but I still couldn't pass it up. After a gorgeous weekend of 70 degrees weather we are having a mix of snow and rain today… the winter that won't quit hasn't given up yet!
RECIPE OF THE WEEK
This week's recipe from Gene Smart Wellness is great as a side dish or main dish… I loved it for lunches all week.
ZESTY BLACK BEAN, CORN, QUINOA SALAD
-
1 can black beans (15-ounce), rinsed and drained - 2 cans whole kernel corn (15-ounce), rinsed and drained
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 2 plum tomatoes, diced
- 1 clove garlic, minced
- 2 tablespoons minced onions
- 1/2 cup chopped fresh cilantro
- 1 ripe avocado, chopped
- 1 cup quinoa, cooked
- 1 jalapeno, chopped
DRESSING
- 4 tablespoons extra virgin olive oil
- 1 teaspoon lime zest
- 3 tablespoons fresh lime juice
- Dash of salt
- Dash of pepper
Mix dressing ingredients together, set aside. Combine the rest of the ingredients, drizzle with dressing stir to coat. Chill for at least 30 minutes before serving.
Sharlene Hensrud, RE/MAX Results – Email – Minneapolis Realtor Who Cooks
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