Recipe 3 Ways - Mango Bean Salad

Yesterday I was in a funk, do you ever get that way? Today I decided to saddle up and spontaneously did back to back classes at the gym. A little yoga, a little spin, and it got me back to where I want to be. What do you do in a creative rut? I read excerpts from this book last night that also got me on a roll. (Thanks Russell!)

I am working really hard the next several months to shed the dreaded baby weight. I'm like come on, I have a two year old now. No excuses, right? It also makes me feel better in all areas when I put my health and eating healthy first.

Here is a quick and easy healthy recipe I made today for lunch after coming home from the gym. It is something I make often and thought it would be cool to show how you can easily whip something up in one bowl and make three different meals out of it. I really experiment along the way so I rarely make it the same way twice and use whatever I have on hand. A well stocked kitchen and fridge is key.

>> recipe after the jump...


Mango Bean Salad

2 cans black beans washed and drained (if you already have dried cooked beans use those!)
1 red bell pepper seeded and chopped
1 tomato (whatever you have on hand)
1 mango peeled diced
1 avocado
1/3+ frozen corn (if you have hand-shucked corn, you are my hero.)
4Tbs or so of cilantro chopped
4 green onions diced
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chili powder
2 limes juiced (just squeeze them right into the bowl)

Mix up and let sit 10-15 then enjoy in any of the three ways shown above.