As I was sorting through my Recipe page [a work in progress] I realized there are so many recipes from past years on the blog that I no longer have public, some of which are real gems- and I’d like to share with you! Some need a little bit of a makeover, but some are wonderful as-is. So Foodie Flashback was born, inspired by my friend Janetha‘s Flashback Fridays.
It also may or may not be because I was SO super busy this week I had no time to create a make it homemade dish… I promise they’ll be back next week! {In the meantime, send me suggestions at cookbakenibble@gmail.com}.
This week’s Foodie Flashback comes from way back in 2008. My twin cousins, then Seniors in high school (they’re almost juniors in college, now) were finishing their exams so I came and met them with lunch a few times that week. I decided on a Mexican-inspired lunch one afternoon, complete with tortilla chips, salsa, guacamole and my favorite Tangy Bean and Corn Summer Salad. I posted the recipe then, but as of now I have this recipe memorized five times over- I’ve made it quite a few times since then!
From the past: “Back at home, I decided to throw together a big mexican-inspired salad for lunch with my cousins tomorrow- they get out at 10:30 so I have to leave early to catch them in between exams, and now all I’ll have to do is throw the salad, some tortilla chips and fruit into a picnic basket and be out the door! Here’s the recipe for my salad (quick, easy, and great for a summer bbq!)”
Tangy Bean and Corn Summer Salad
1 can black beans, rinsed
1 1/2 cups frozen corn, thawed*
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
1 tbsp canola oil**
juice from 1/2 lime
1/4 tsp chili powder
a couple dashes paprika
pinch sea salt
pinch pepper
handful of fresh cilantro, chopped
Rinse black beans, thaw corn, chop peppers and cilantro
Toss all together, and voila- a simple, tasty, crunchy salad- great as a side!
This makes 4 1-cup servings.
* Please use organic or local corn! Say no to GMO!
** I also say no-thank-you to Canola these days. For a neutral oil, grapeseed is a little better, or olive oil/flax oil would work well!
{All packed up and prepared}
Tasty, full of whole foods and lots of fresh ingredients-some things never change. (Let’s just not talk about the soy yogurt I had afterwards, kay?)
[No disrespect if you do eat Soy yogurt, it's just not my thing anymore!]
If you looked back on your recipes from a couple years ago, what would we see? A big change? Maybe not so much?
I start my first night at the new job tonight… wish me luck!
xo
{ 10 comments… read them below or add one }
I forgot about this recipe, I am making it this weekend, great for grab and go. Good luck tonight! I know you will do well.
Thanks, mom!
Aw man I make bean and corn salads all of the time, especially for parties! I like to add a big splash of hot sauce and worchestire (wheat free) too!! YUM! Those lunches look perfect! Are those raw crackers?
Ooh hot sauce & worcestershire sound like awesome additions! Where do you get wheat-free worcestershire? They’re not raw crackers, they’re blue corn chips- but raw crackers would totally make it even better!!
xo
Blue corn chips are awesome!! I get mine from the Big Carrot- it’s delish!! I’m so happy as it’s such a nice addition to anything bbq style!
I need to look for it, thanks! xo
Oh my gosh, I have to go back and revamp all my recipes soon and I am so scared, not sure what to expect to see.
Some of my old recipes are so funny- SO not the way I eat now!
Oh! New job! Can you tell us anything about it?
I’ve never really had a job working in a kitchen while I was blogging, so I’m not sure how much info I can give out! But I am working on a couple boats doing catering for cruises for the summer
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