Last week I had very minor surgery, but the kind that would have made it difficult to stand chopping vegetables for a long time, which, I have to admit, is a lot of what my daily meal prep is about. I'd planned to do all sorts of cooking ahead, but all I managed was a vat of chili, so when my lovely niece, Taibi,
took it upon herself to cook up some dishes for me, oh, boy, was I happy, especially since she is vegan and easily made these dishes gluten-free for me, and because she is such a fine cook!
MEXICAN RICE SALAD
3 cups cooked brown basmati rice
1 small onion, chopped
1 cup cooked black beans
1 diced sweet red pepper
1/2 cup corn kernels
1 cup chopped cilantro
juice of one half lime
2T olive oil
salt and pepper to taste
Whisk olive oil, lime juice, cilantro,salt and pepper into a vinaigrette. Saute onion, pepper and corn until onion is translucent. Mix into beans and rice. Toss well to coat with dressing.
This was a refreshing addition to the meal of store-bought tortillas and homemade high protein chili. Recipe for chili is here.
Taibi is not only an accomplished cook but a graduate of Pratt Institute, where she majored in painting. Here's a collage of hers I love. You can see more of her work here.