Summer Bean Salad


  • 1 can black beans (drained & rinsed)
  • 1 can corn (drained & rinsed)
  • 1 can black eyed peas (drained & rinsed)
  • 1 tomato, chopped
  • 1/4 red onion, diced
  • 1 avocado, chopped
  • 1 Tablespoon fresh cilantro 
  • Juice of 1 lime
  • Salt &pepper, to taste


  1. combine all ingredients
  2. Stir to combine well
  3. Serve 

It will stay fresh in the refrigerator for a few hours. If making ahead more then a few hours, add avocado and lime just before serving.

~Recipe adapted from my amazing sister-in-law

Chopped Thai Chicken Salad


  • Salad:
    • 2 boneless skinless chicken breasts
    • 1 small head green or white cabbage (2 cups shredded)
    • 1 large carrot (1 1/2 cups shredded)
    • 1 green papaya (1 1/2 cups shredded)
    • 1/2 cup fresh cilantro
    • 1/2 cup green onions
    • 1/2 cup chopped peanuts
  • Dressing
    • 2 cloves garlic (minced)
    • 3 bird’s eye chili peppers (sub 1/2 teaspoon minced hot peppers) (optional)
    • 2 Tablespoons soy sauce
    • 2 Tablespoons vinegar
    • 2 Tablespoons sugar
    • 1 Tablespoon fresh lime juice
    • 1 Tablespoon oil
    • 1/2 teaspoon fish sauce
    • 1/4 cup peanut butter
    • 1/4 cup water


  1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook  for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
  2. Chop the cabbage into very thin pieces, like it would be for coleslaw. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
  3. Mince garlic by using a press or a small grater and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk until smooth and creamy.
  4. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. 

*Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.
~Recipe from

Lunch Rice Bowl


  • Brown rice
  • 1 can Black beans
  • Black Olives
  • Salsa
  • Avocado
  • Cilantro (optional)


  • Prepare Brown rice as directed by package. I make a 2 cup batch and use for 4 or 5 days.
  • Rinse black beans and mix into cooked rice.
  • I like to use sliced olives
  • You can use any salsa or home made
  • Cut avocado in half around pit. slice with butter knife lengthwise through the meat of the avocado (without going through the skin). Use large spoon to scoop out of the skin.
  • Sprinkle cilantro over top (optional)

Lunch prep directions: I make 2 cups of rice, mix with beans and store in 4 separate containers in refrigerator. When I’m ready to eat lunch, I microwave the rice mixture 1 minute, then add olives, salsa, avocado, & cilantro. So good!

~Recipe adapted from Cafe Yum