I ran out of kale. I would say that this wasn’t a big deal, but it was.

As of late, I’ve been very into my massaged kale salads for lunch. I was all set. (Except for the kale, of course). A big, ripe avocado sat on the counter. A half of a juicy lemon was in the fridge just begging to be squeezed. My carrots and beets had been grated and were ready to act as  colorful adornments to my ultra healthy salad. Pepitas waited anxiously in a glass jar just ready to be sprinkled on top. Sea salt had been ground. But alas, no kale.

It simply wasn’t going to happen.

So, I took a look at the ingredients I did have, and decided that there was no time like the present to become a little more creative in the kitchen. Best decision I made ALL DAY. Because THIS happened:

I must say that I was impressed with my abilities. So here it is, Fiesta Salad ala Karen!

Fiesta Salad

Makes about 3 servings.

1 c. cooked millet (other grain/pseudo grain may be used…I had millet sitting in the fridge, so I used it)

1 can black beans-rinse and drain

1 cob of corn (I microwaved mine…simply cut off ends, strip loose leaves, wrap in a wet paper towel and microwave for 2-3 minutes.)

1 tomato-chopped

1/4 c. fresh cilantro

1/2 lime

1-2 t. cumin

1-2  t. salt (I started with one, but added more)

1  avocado-chopped

salsa-about 3/4 cup

Cut the kernels off the ear of corn. Mix your grain of choice, black beans, corn, tomato and cilantro in a bowl.  Squeeze lime and sprinkle cumin and salt on top. Mix again. When ready to eat, top with salsa and chopped avocado.

I kept this in the fridge for 3 days (minus added salsa and avocado).

You could definitely sprinkle some crushed tortilla chips on top for an added crunch factor BUT I was totally satisfied without any.