Wednesday, August 10, 2011

Real Food Wednesday -- Black Bean and Tomato Salad

As the days here in Portland FINALLY begin to heat up, I was wanting a cool and refreshing salad to eat for lunch.  This salad hit the spot!!

The Ingredients
2 large organic tomatoes (I use heirloom tomatoes -- delicious and colorful)
6 organic green onions
1 organic red bell pepper
2 cans of organic black beans
1/2 can of organic corn
1 avocado
1 clove of garlic
4 limes (squeeze juice out of them)
1/2 cup extra virgin olive oil
1/8 tsp. cayenne pepper
Sea salt to taste

1). Chop up the tomatoes, onions, pepper, and avocado and place in bowl

2). Pour into bowl the beans and corn

3). In separate bowl, whisk together olive oil, squeezed lime juice, garlic, cayenne pepper and sea salt.

4). Dress the salad with the liquid, toss, and let set in the fridge for 1 hour. 

Enjoy as a salad, or as a dip with fresh vegetables.

For lots more yummy real food recipes, please visit "Kelly the Kitchen Top"

Tuesday, August 2, 2011


I can't believe it is already August!

Tomorrow is my 22nd birthday and it is incredible how quickly time flies.

Tonight for dinner I made delicious heirloom tomato and cucumber salad.  I am Greek Orthodox, and from August 1-15th, we have a period of fasting (no meat or dairy) in honor of Mary, the mother of God.  I cut up the tomatoes and cucumbers, mixed them with some sea salt, olive oil, and chopped basil, and ate outside, enjoying the summer evening.

Cheerfulness, it would appear, is a matter which depends fully as much on the state of things within as on the state of things without and around us. ~ Shirley by Charlotte Bronte