I get the vegetarian thing. I could probably live without meat. Maybe. No, not really. OK, I don’t get that either. But no cheese, eggs or milk? I am not wired for that.
So all afternoon, I’ve been fighting my natural instincts while preparing this three bean salad and a couscous salad.
Grill the corn (Wouldn’t a little sprinkle of Mexican cheese just make this perfect? No, back away from the cheese!) Add the olive oil and lime juice (A nice vinaigrette would work well here. I’ll just grab an egg. No!) Blend the couscous with diced peppers, tomatoes and green onions (Where is that mozzarella? It would be a nice addition. No!)
It is difficult editing yourself every moment to leave out ingredients that I hold dear. In fact, I am cradling a block of sharp Cheddar cheese in my arms as I write this. Tomorrow’s lunch is for seven volunteers from HCA who are coming to CRC to sort donations. Only one is a vegan. And yet, I have spent all afternoon fighting my natural inclinations to produce two vegan salads while I battled my other inclination to make everything homemade by picking up some chicken salad at the Costco for everyone else.
I have to admit that both salads ended up being delicious (No, they would be better with cheese and eggs!) Stop it. Get a grip and move on.
Make the salad. Don’t let the voices in your head get to you.
- 4 ears of fresh corn, shucked
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 banana pepper, seeded, deveined and diced
- ¼ cup extra virgin olive oil
- Juice of 3 limes
- ½ teaspoon cumin
- Salt and pepper to taste
- Preheat the grill to high. Put the corn on the grill and turn frequently until all sides are slightly charred. Cool and remove corn kernels from the cob.
- In a large bowl, mix the corn, pinto beans, black beans, kidney beans and banana peppers. Add the olive oil, lime juice, cumin and salt and pepper. Mix thoroughly and refrigerate for 30 minutes. Taste again before serving and adjust seasonings to taste.