BEAN SALAD RECIPE

With my trip to the states steadily drawing near, I find myself making an extra effort to buckle down on eating healthy. Why, you ask? Because subconsciously I tell myself, "I need to lose 5 pounds so that I can gain 10 pounds in Chicago + NYC." True story.

With that, I have reached out to some friends for some simple and healthy recipes. I certainly am not equipped — as some of my friends are —with the discipline to eat brown rice + chicken breast for all the days of my life. And so the option of variation definitely lit up some fresh hope and excitement. Here's the quick and easy "bean salad" recipe.

WHAT YOU'LL NEED:

• 1 Can of Black Beans (any kind of canned bean will suffice)
• 1/2 Red Onion + minced garlic
• 1 Red Tomato 
• 1 Cucumber
• Canned or Frozen Corn
• Olive Oil 
• Lemon/Lime Juice 
• Seasoning for taste (salt, pepper, cayenne, paprika, coriander, etc)

INSTRUCTIONS:

1.    Rinse beans in a strainer and place in a bowl

2.    Dice onions, cucumber and tomato (I'd be careful about the amount of onions you put in! Red      

       onions are strong! Too much will result in the breath of death.)

3.    Mix in the vegetables with the beans and add olive oil, minced garlic, lemon/lime juice +       

       seasoning! 

*You can alter the amounts based on your taste preference. I really liked the pop of spiciness that the cayenne and paprika gave to the dish. And again, don't be so generous with the onions. I warned you, twice. Shout out to my dearest, Clara Yoon for the recipe. Enjoy!