I know, I know. I’ve been MIA for a while. I attribute it to a new-veg funk. Being veg and trying to figure out what to eat got very overwhelming. So I was cooking normal for my family and eating very blah for me. It’s not easy. 
I’ve been trying to change that though. Lots more searching on the internet. I spent a week with my daughter in Cedar City, where she did the cooking for a change (she’s veg too).
I also joined a fruit and veggie co-op called Bountiful Baskets. The basic premise is this: At the beginning of the week (Monday – Tuesday OR Tuesday – Wednesday depending on what state you are in) you go to the website to make a contribution. On Saturday you drive to your pick-up site and pick up your produce. The produce is sorted into two laundry baskets–one for fruit and one for veggies. You need to bring your own container to bring the produce home in, as the baskets stay at the site.
When we first started this, the closest site was a 45 minute drive away, and that site was every other week. The next closest site was Las Vegas, which is a 60+ minute drive. I was hooked after the first time, though, and decided that this was something that needed to be in my neighborhood, so I contacted BB to figure out how to get a site started closer.
The fruits and veggies have pretty much saved me this summer. As a veg with almost no inspiration on veggie meals, it’s no big deal to roast up some veggies or throw together a salad. And that funk is starting to pass, and I’m starting to get inspired by the produce I’m getting–some of which I don’t normally buy because of expense (example: pineapple), and some which I’ve never even had the opportunity to buy (example: white asparagus).
Anyway, we’ve had pineapple enough in our baskets that I decided to buy a pineapple slicer
Pineapple Black Bean Salad
Dressing
- Juice from 1 lime (at least 3 tbsp–4 is better though)
- 3 tbsp no sugar added apricot preserves
- reserved pineapple juice (from below)
Salad
- 2 cans (15 oz) black beans, drained and rinsed
- 1 medium pineapple, sliced and chunked (tidbit size is good), juice reserved or 1 large can of pineapple tidbits plus juice
- 2 medium ears of corn, cooked and kernels cut from cob (or about 2 cups of frozen corn, thawed)
- 3/4 cup diced roasted red peppers (about 3 small)
- 3 green onions, sliced
- 1 handful of cilantro, chopped (about 1/3 cup)
For dressing, mix together lime juice, pineapple juice, and apricot preserves.
In a large bowl, combine salad ingredients. Add dressing and toss well. Chill 2-3 hours before serving to blend flavors.
