No matter what the holiday is, I always need to make amends the next day. Holidays seem to transcend every goal and resolution I have ever made for myself. On any other day I wouldn’t dream of buying or eating 3 pounds of Jelly Belly’s, but call it Easter and it begins to sounds like a reasonable use of my time.
So this recipe is me making amends, trying to wipe clean a chocolate dipped slate. It’s the week after a holiday and I’m not even going to bat my eyes at a jelly bean. Nope, it’s all lettuce and black beans and tomatoes around here.
Ham and Black Bean Salad Bowls
Ingredients
1 medium head butter lettuce, washed and dried
2 1/2 cups cooked black beans
6 ounces ham steak, diced
4 ounces cheese, cubed (Cheddar, Jack, or Pepper Jack)
1/4 cup mayonnaise
1/4 cup salsa
2 scallions, chopped
2 tablespoons fresh cilantro, chopped
Directions
In a large bowl mix together all ingredients, except lettuce. Refrigerate for 1 hour. Arrange lettuce leaves on 4 plates and spoon approximately 1 cup of bean mixture onto each plate. Serves 4.
What are you eating for lunch these days?
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