Dinner tonight

I don't often post recipes, because most of mine come from cookbooks. I don't want to be accused of thieving or copycat writing, so I've generally limited my food related yapping to how I fixed recipes gone wrong.

Tonight, I'm posting a recipe. I didn't get this one from a book. I got the first part from a friend. I figure it probably started off in a book, but she probably tweaked it, then I tweaked, then I added to it some more to it. At this point, I'm going to call it my own.

First, I made what I call black bean salsa salad. I don't remember what it was originally called.

• Two 15oz cans of drained and rinsed black beans.
• two large tomatoes, cut up
• 1.5 cups of cooked and cooled frozen corn.
• 1/4 of a small red onion, diced (or more, if you want)
  
• 1/2 a diced sweet pepper. I usually go with green for the colour. Red or yellow works too.
• 1 avocado, cut into bite sized pieces
• 1 chopped up jalapeno
• 1 can of chopped chopped green chilies
  
• 1/4 cup of lime juice (I've used lemon juice in a pinch... not quite as good.)
• 2 Tbsp of olive oil
• 1 Tbsp of red wine vinegar
• Ground black pepper to taste

That's the salad. It's a favorite of mine to go beside hamburgers or grilled chicken. On hot summer days, it makes a great meal on it's own. The problem is that the recipe is big; and as a single girl, I can only eat so much bean salad. I'm always looking for ways to mix it up.

Today, I roasted a pork tenderloin in the oven (375 for about a half hour), cut it into medallions and then poured a couple cups of the salad over them as a garnish.

You know what's even better than winging an unplanned dinner and having it work out?
There's enough left over for Healthy cold lunches for the next couple of days.