Grief Salad

Jake was put to sleep on Sunday at home. Holding his limp sedated body then watching the pink leave his nose was so hard. I'm going to miss my fluffy buddy for a long time

I made a big bowl of bean salad on Saturday so I'd have something easy to eat this week. When my head or heart are full I forget to eat or can't be bothered. This salad doesn't even need heating.

Grief Salad

2 cans black beans, drained and rinsed
1 can garbanzo beans, ditto
1/4c couscous, rehydrated in 3/8c boiling water
3/8c white wine vinegar
~1/8c olive oil
2 bell peppers, chopped
1 medium red onion, chopped
2 ears fresh corn, sliced off the cob, or frozen white corn
chopped cilantro to taste
salt and pepper to taste
hot sauce to taste
Optional: juice of half a lime (reduce vinegar accordingly)

Serve over arugula if desired. The flavors meld overnight and it's even better the next day. If you have extra vinegar at the bottom of the bowl try adding 1/4c more rehydrated couscous.

Nothing in this recipe is hard or fast. I used frozen corn this time and kept adding until it looked like a good amount. If you've been too sparing on salt and hot sauce it will taste sad and bland and you may begin to question your life choices. Do not fear, continue seasoning and all will be well.