Bummer

I've decided not to go to my highschool reunion.  Not really worth two $340 plane tickets + hotel + rental car + kennel fees for the animals.  I think I'd rather go to Jamaica, Costa Rica, Belize, etc.  Wyoming doesn't exactly say kick-ass vacation.

On a positive note, my husband & I made this wonderful side dish for my husband's office's Memorial Day cookout tomorrow (WCU folks have to work...we get an extra day off at Christmas in exchange).

Black Bean, Rice, and Sweet Corn Salad

Yield: 8 servings (serving size: about 1/3 cup)

Ingredients

• 1  cup  water
• 1  teaspoon  salt, divided
• 1/2  cup  long-grain rice
• 6  tablespoons  fresh lime juice (about 2 large limes)
• 2  tablespoons  extravirgin olive oil
• 1/4  teaspoon  freshly ground black pepper
• 1  garlic clove, minced
• 1  cup  rinsed and drained canned black beans
• 1  cup  fresh corn kernels (about 2 ears)
• 1/4  cup  chopped fresh cilantro

Preparation

Combine 1 cup water and 1/2 teaspoon salt in a large, heavy saucepan; bring to a boil. Add rice to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Fluff with a fork.
Combine remaining 1/2 teaspoon salt, juice, oil, pepper, and garlic in a large bowl. Add rice and beans; toss to coat. Let stand 15 minutes or until completely cool. Stir in corn and cilantro.

Nutritional Information

Calories:  111 (30% from fat)

Fat:  3.7g (sat 0.5g,mono 2.6g,poly 0.5g)

Protein:  2.8g

Carbohydrate:  18.5g

Fiber:  2.2g

Cholesterol:  0.0mg

Iron:  1.1mg

Sodium:  387mg

Calcium:  16mg

Joanne Weir, Cooking Light, SEPTEMBER 2007