I wasn’t sure what to make for lunch so I started rummaging around in the fridge, freezer and pantry. This is what I came up with:
roasted turkey breast, cubed
2 cans of black beans, rinsed
bag of frozen corn
juice of 2 limes, plus zest of one lime
red pepper diced
kosher salt and pepper to taste
a swirl of olive oil
diced avocado
mix together, serve with tortilla chips on the side
I’m still defrosting the turkey breast. After I add it I will decide whether to add parsley, basil and diced tomatoes from the garden (any or all of them depending on how it tastes). I’ve made something similar before without the turkey, but with cilantro. Since there isn’t any cilantro in the garden at the moment (more of a winter herb) I might try the basil/tomato/italian flavor path instead.