I can’t tell you people how often I’ve gone into a grocery store with a list, only to leave without at least one item on said list. And not on purpose.
And I should add here, that I am quite the strategic little planner when it comes to grocery shopping. I don’t always shop at the same neighborhood Whole Foods, but in general the layout of most grocery stores is the same. So I write my list according to what I’ll walk through first. I load up on produce and stuff from the dairy/meat section (the outer parts of the store), then my list thins out once I hit the inside of the store to the processed/canned goods. Word on the street is that’s a big deal in eating right.
So with my planning, not only am I increasing the likelihood of “eating right”, but also I’m increasing the likelihood that all the things on my list will be found – especially important for the many times I leave my pen in the car and can’t cross things off.
And yes, I do try to make a list on my iPhone, but I find it hard to walk through the store holding my phone up. It’s almost as bad as texting and walking (I suppose it’s the same as texting and walking, but also pushing a cart, so actually worse). Those are the folks I want to punch in the face, so I figure I should try to stick to the pen and paper.
Anyway, I’d decided to join the hoards of 6:00 shoppers in the downtown area Trader Joe’s last week for a change of scenery, and also because I knew for once I could get everything on my list there without having to go to another grocery store. It was, needless to say, mass chaos. People pushing through to grab the $1.99 arugula and the free samples of artichoke dip, and meanwhile the stockers were pushing their carts through the store with a “kill or be killed” sorta mentality. But no bigs – I went into it knowing it would be crazy, and crazy was what I got. I also ran into Judy! That never happens.
I’d found all of my produce, and then lo and behold, I found totally fresh corn on the cob (meaning, not already shucked and put into plastic containers for a higher price), so I went to put back the other one, and somewhere in the mix I absolutely forgot to grab the fresh corn. So when I got home to make this GRILLED CORN and bean salad, I just had a bunch o’ beans.
Solution? I texted my dear husband and asked for a last minute stop for some corn which, he obliged to, knowing his dinner depended on it. I grilled fresh corn, onions, and jalapeños and tossed them all with beans and tomatoes, and a perfect summer salad (4th of July party, anyone?) was made.
p.s. Last Friday I posted some 4th of July recipe suggestions. Click here and scroll to the bottom! Happy 4th :).
Grilled Corn & 3 Bean Salad
Adapted from Cooking Light, June 2012; serves ~12
time commitment: 30 minutes
1 c halved heirloom cherry tomatoes
1 t salt, divided
3 ears shucked corn
1 medium white onion, cut into 1/4-inch-thick slices
2 jalapeño peppers
1 T olive oil
1/3 c chopped fresh cilantro
1/3 c fresh lime juice
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
2 diced peeled avocados
1/2 c queso fresco
Preheat the grill to medium-high heat.
Place the tomatoes in a large bowl, and sprinkle with 1/2 teaspoon salt. Let stand 10 minutes.
Brush corn, onion, and jalapeños evenly with oil. Place vegetables on grill rack coated with cooking spray. Grill corn for 12 minutes or until lightly charred, turning after 6 minutes. Grill onion slices and jalapeños 8 minutes or until lightly charred, turning after 4 minutes. Let vegetables stand 5 minutes. Cut kernels from cobs (if you’re smart, you’d do this over a bundt pan so corn doesn’t fly everywhere). Coarsely chop onion. Finely chop jalapeño; discard stem. Add corn, onion, and jalapeño to tomato mixture; toss well. Add remaining 1/2 teaspoon salt, cilantro, and next 4 ingredients (through kidney beans) to corn mixture; toss well. Top with avocado and queso fresco.