January 5, 2016
This is how my grand dog, Bruschi, feels about going out in the cold. I think I agree!
Winter has arrived! Brrrr. So glad I have yesterday’s soup to keep me warm. It’s a nice break from the big salad I usually eat for lunch. Speaking of salads, I am trying something new today. It’s a combination of things I like to eat, but never thought of putting them together before. There was a time when I avoided such menu items. But I’ve learned to embrace them and it has paid off! If you’re like me, you tend to eat the same things over and over. For example, I always order the same thing at certain restaurants, because I really like it and can’t get it elsewhere. At the grocery store, I find myself automatically putting the same things in my cart week after week. Let’s try to be open minded and mix it up a bit! Wake up those tastebuds and really savor the food, instead of eating the same old thing.
Zesty Shrimp & Black Bean Salad
1/4 cup cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon minced chipotle chile in adobo, or more to taste
1 teaspoon ground cumin
1 pound peeled and deveined cooked shrimp ( if using large shrimp, cut into 1/2-inch pieces)
1 15-ounce can black beans, rinsed
1 cup quartered cherry tomatoes, chopped
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro
Whisk vinegar, oil, chipotle chili and cumin in a large bowl.
Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro
Toss to coat.
Serve room temperature or cold.