Pineapple, Black Bean and Corn Salad

I read the other day in a magazine that one mom’s best advice was “It’s never too early to start using eye cream.”

pineapple bean salad 1

Hi. I’m 21. But maybe it’s time. I mean, I’m in my 20’s, for goodness sakes. Before I know it I’ll probably be 30, and then 50, and then 80 and eating cake for breakfast because my dietetic rationale will be long gone.

pineapple bean salad 2

Anyway, I’ve decided to investigate. After reading several articles, it sounds like it’s better to start sooner than later. So, I Googled “best eye creams.” And ohgoodgracious, these people are crazy. Prices like $47 and $90 and $200 pop up on the screen and I think No way, no how. I actually saw as high as $350, I kid you not.

pineapple bean salad 3

I also read the Vaseline works, too. So maybe I’ll go the cheap way out? I mean, I am pretty cheap, if I do say so myself.

pineapple bean salad 5

However, I still would like to try a good eye cream. Does anyone use a good, inexpensive eye cream?

PS: Healthy, summer salad. Ready go.

Pineapple, Black Bean & Corn Salad
Adapted slightly from Delight Gluten Free

1 can black beans, drained and rinsed
2 c frozen corn
1 tsp blood orange (or any) olive oil
1 garlic clove, minced
1 c chopped pineapple
3 tbsp fresh basil, julienned
1/2 tomato, chopped
1/2 avocado, chopped

1/4 c plain Greek yogurt
2 tbsp lime juice
2 tbsp blood orange (or any) olive oil

1. Saute corn and garlic over medium heat in skillet with olive oil.
2. Combine garlic, corn, tomatoes, avocado, basil, pineapple and black beans in a large bowl.
3. Combine yogurt, lime juice and olive oil in a separate bowl, then drizzle and mix into corn salad.
4. Chill and serve plain, over lettuce, or with chips.


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