Asheley hates wasting leftovers. Me. Well, uhm, I’m typically the culprit. I know, wasting food is totally not cool. And I could probably come up with some totally lame excuses to try to explain myself, but I’d rather just ‘fess up, say I’m sorry, and move past it. And I think lately I’ve been doing a lot better with using up leftovers in the fridge (Asheley, do you agree my darling?).
By themselves, leftovers often leave quite a bit to be desired. They need some repurposing. Take for instance, those Braised Short Ribs with Swiss Chard and Polenta that were transformed into a dynamite leftover meal of Orecchiette with Braised Short Ribs and Swiss Chard. Or how about that time we used Easy Carnitas to make Tacos, Burrito Bowls, and even that Num Pang Sandwich.
So when I had a bunch of the Black Bean and Mango Salsa leftover from our Father’s Day celebration this past weekend, it was time to get creative for a quick and healthy lunch.
This Black Bean and Mango Quinoa Salad couldn’t be easier. It really is as simple as cooking up some quinoa and mixing in a bit of the black bean and mango salsa with a glug of olive oil. Boom. Lunch is served.
Easy. Quick. Healthy.
I wish I thought of this at the time, but if you have an avocado, a knife, and some chopping skills lying around, feel free to add it to the salad as well. That would add some creamy decadence I’m sure. I really wish I would have thought of that… next time 🙂Print