Two Bean Salad

Summer is the time of backyard potlucks, people dropping in unexpectedly for weekend visits, and stinking hot temperatures. The following is my recipe for my go-to quick, easy, cheap and healthy Two Bean Salad. I love it as a side with multigrain tortillas and eggs for brunch! Take liberties with it--the salad gets better the more you tweak it to your taste.

Two Bean Salad
(serves 10 as a side; four if a main course salad)

The juice of one or two limes
1 tablespoon olive oil
1 tsp cumin (or more, to taste)
1 tsp apple cider vinegar (to taste)
1-3 cloves garlic, crushed
Salt, pepper, healthy dash of red pepper flakes
1 cup cilantro, chopped
1 can black beans, drained--rinse if you're watching sodium
1 can small white beans, drained--rinse if you're watching sodium
1 large red bell pepper, chopped
1/2 to 1 cup red onion, chopped
1 cup frozen corn (not thawed)

In a medium-large bowl, make the dressing, mixing all the ingredients from the lime juice to the cilantro. Mix well, adjust seasonings and vinegar levels to taste. Add remaining items, mix well. Let sit at least 30 minutes for flavors to develop. As the frozen corn will thaw as it sits, but will also keep the salad cool.

Getting to 120

Those of you who follow my blog may have noticed that about a month ago the address changed to "GettingTo120.blogspot.com" as did my Twitter handle. It's a constant reminder for me that even though I've lost a huge amount of weight I have a long journey ahead of me. As of this morning I've lost 70 pounds; I have just 50 more to go.

Some significant changes in the past 14 months:

1) I started as a size 22/24, depending on the cut of the clothing item, etc. I'm now at a regular 16 in tops and dresses, a 16W in pants. Skirts...it depends. I *did* get a 16 regular bathing suit but realized after seeing a picture of me in it that it's still a bit too small.

2) Inches lost. I've lost lots of inches. Over ten inches from my hips, seven from my bust, and six from my waist.

3) Different approach to food. Sure--today I did seriously consider getting donuts this morning after my Weight Watchers meeting. I was even in line at the bakery. My dad's voice ran through my head "fat pills!" and when I looked at them, my mouth didn't water. They didn't look yummy. They looked like the equivalent of a whole big healthy brunch...but with a stomach ache and lethargy afterwards. So I left, thrilled that it was such a happy revelation, such a change in habit.

For lunch today I had a delicious summer salad made with organic Candy Cane Beets and Golden Beets from Shooting Star CSA--a great place I'm lucky to live near. This is earthy, sweet, and tangy. It is summer on a plate!

Balsamic Beet & Orange Salad

One cup cold, cooked beets, quartered
One medium orange, segmented
One thin slice of red onion...to taste
1 tsp balsamic vinegar (or to taste)
Salt

Combine the ingredients on a plate, and enjoy. Serves one as a lunch; serves two as a side.