Major gratitude for having a GPS today.
For the 1st time since we moved to the city, I found myself having heart palpitations. Several times today, I missed my turn and ended up who knows where and not knowing how to get back to my original destination. One way streets, congested streets, tons of pedestrians...so many obstacles that I had to contend.
I'm usually really good with directions and keeping track of which way is north south east or west. So when I find myself not knowing where I'm at or where I'm going, I get anxious. But thankfully, I had my handy dandy GPS to help get me back on track, avoiding those one way streets and giving me the chance to breath again. Phew! And next time I venture to those parts of town, I'll know which lane to be in and which ones to avoid.
Also thankful for a new recipe. This is another one my friend Monica recommended.
Mexican Corn Salad
Makes 6 servings
1 15-ounce can corn, drained
1 large cucumber, peeled and diced
1/2 cup finely chopped red onion
1 medium red bell pepper, seeded and finely diced
1 medium tomato, seeded and diced
1/2 cup chopped fresh cilantro
2 tablespoons seasoned rice vinegar
2 tablespoons cider vinegar or distilled vinegar
1 tablespoon lemon or lime juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
In a large salad bowl, combine corn, cucumber, onion, bell pepper, tomato, and cilantro, if using. In a small bowl, combine vinegars, lemon or lime juice, garlic, cumin, coriander, and cayenne. Pour over the salad and toss gently to mix.
I added 1/2 can of rinsed black beans and omitted the onion. If you don't like cilantro, try regular parsley instead or leave it out all together. It's tart from the dressing, but sweet from the corn. Absolutely delicious and refreshing!
Original recipe found here.