You’re Screwed: A Veggie Tale

March 3, 2010

Things were getting just a leeeetle dicey in the refrigerator. See, I’d just come off a 3-day jaunt to Las Vegas. So I’d already sort of cleaned us out in the fresh produce department. Monday dawned, and I had to deal with a 17 year-old and a tailbone which may or may not’ve been broken. With a potty-hating 4 year-old in tow. Note: Awesome Stepkid R. is no Shawn White.

We lucked out in the coccyx department. Alas, the grocery store didn’t happen. Tuesday, I had a sitter scheduled for a few hours, so I diligently began making out my list over my morning coffee. And then I heard it. The Ultimate Morning Buzzkill. Bleeeeaaaarrrrggg. Bleeeeaaaarrrrgg. Mommy! Hurry!

The Potty Pariah had the barfs.

I cancelled my babysitter and my grocery plans. Hubs was on call, so an evening trip to the grocery store when he got home from work wasn’t happening. I looked in the refrigerator. A few leaves of lettuce. Some barely okay grapes. A shriveled, sad lime. A few cherry tomatoes. Half a red onion. A fistful of cilantro. Not good. I was off the hook for dinner, though, because when hubs is on call, it’s panini night at Chez T. Whew.

Guess who still didn’t feel good on Wednesday? Guess who was fouler than foul in temperament? No way was I taking a pissed-off Potty Pariah to the grocery store.

I was officially screwed.

I should have just planned on phoning my local Chinese joint come 6 o’clock, but Miss Cheapskate couldn’t do that. Because she had fish thawing in the refrigerator that needed to be used ASAP.

So, I opened the freezer and the pantry and found: corn and black beans. Corn tortillas. Bing! The light went on.

The fish got a quick dusting with a Southwestern seasoning mix and I got to working on this side dish. Not bad for a desperate housewife. Not bad at all.

You’re Screwed Southwestern Salad
serves 4

1/2 of a package (16-oz.) frozen corn, thawed
1 can black beans, rinsed and drained
1/4 cup red onion, finely chopped
1 jalapeno chile, seeded and chopped
1/4 cup chopped fresh cilantro
generous handful of cherry tomatoes, halved or diced
juice of one small lime
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
1 teaspoon chili powder
dash cayenne
crumbled cojita (or goat cheese) and tortilla chips, to serve

Mix the corn, black beans, onion, jalapeno, cilantro and tomatoes in a large bowl. In a small bowl, combine the lime juice, olive oil, salt, pepper and spices. Whisk together; pour over corn mixture. Toss well. Taste for salt and adjust seasonings to your taste.

Sprinkle with cojita cheese. Serve with tortilla chips. Pray for recovery tomorrow. Set aside Chinese takeout menu, just in case.

{ 2 comments… read them below or add one }

Article Submission July 15, 2012 at 4:38 am

VhNEm6 Hey, thanks for the post.Really looking forward to read more. Awesome.


Zebra Zoologist July 16, 2012 at 5:31 pm

nice page you should write a weekly newsletter :)


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