While I love, love, love my World Peace Salad, presently the baby in my belly is less than enthusiastic over that masterpiece.
Pregnant Square Piece can’t do cilantro, can’t do peppers and can’t do onions right now.
That said, I experimented with something a little lighter and appropriate for summertime and I’ve discovered a nice mix that will suit me until I get my body back.
Fruity Bean Salad
(A.K.A. “Pregnancy Salad”)
- 4 kiwis
- 5 large strawberries
- 1 can black beans
- 2 limes
- 2 capfuls of apple cider vinegar
- salt to taste
- sprinkling of sugar
- scoop corn chips
While I knew I’d be chopping both the kiwis and the strawberries, I started on the strawberries first to give them time to get sweet and juicy in a sprinkling of sugar. (I don’t prefer tart strawberries.)
So chop your strawberries chunks to be about the same size as your black beans (give or take).
Sprinkle with sugar (think stingy) in large bowl.
Chop/peel kiwis (same size as strawberries). Set aside.
Drain black beans and add to strawberries.
Zest both limes; add to bowl.
Squeeze the juice of both limes over the bowl. Stir.
Add two capfuls of apple cider vinegar. Stir.
Stir in kiwi.
Salt to taste.
After a few hours (or a day) this all gets very lime-y and delicious. I like to scoop it up with chips, but it’s just as good enjoyed with a fork!
(By the way, I’m not entirely sure how many this serves yet. But it fills an average mixing bowl.)