|Image from The Noble Pig|
My wonderful friend and publisher Julie Salisbury of Influence Publishing was returning from almost 6 months abroad travelling in Mexico, Britain, Southern France and Malta. She was arriving mid-afternoon after a long plane trip, so I knew she would be tired and hungry. I wanted a simple supper that was ready to go so that I could spend whatever time she stayed awake enjoying talking to her and hearing about her travels.
The first video to catch my eye was a recipe for Huli Huli Chicken. It had a wonderful marinade and you just dumped everything in a Ziploc the night before, then finish on the grill. It was served with grilled pineapple spears. Perfect! No muss no fuss in the kitchen. You can check out that recipe HERE.
The chicken is wonderful, but the grilled pineapple served with it took it to the next level. Then the salad was a great counterpoint. Not highly dressed - just olive oil, lime, salt pepper - but it let the chicken's flavour take centre stage. And I'm going to throw some cooked turkey in the leftover bean salad to make a healthy lunch today, so cook once eat twice. Works for me.
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Created by Cathy Pollak for NoblePig.com | Serves: 8-10
1 15 oz can black beans, drained and rinsed
1 15 oz can red kidney beans, drained and rinsed
1 15 oz can garbanzo beans, drained and rinsed
1 Large orange, yellow or red bell pepper, diced
12 Grape or cherry tomatoes, halved (I diced 3 Roma Tomatoes as that's what I had)
1 Bunch cilantro, chopped
2 Large avocados, peeled, pitted and diced
Juice of 2 large, juicy limes
1/2 cup Olive oil
Salt and pepper to taste
Mix all ingredients together in a large bowl. Refrigerate for 1 hour before serving.