Black Bean, Avocado & Corn Salad + Stability Ball WOD

We had a busy but wonderful family weekend, so I’m going to keep it short and sweet! Saturday we celebrated my oldest son’s Eagle Scout Court of Honor – whew, he made it!

The Family -- Yup, I'm a Boy mom times three!

The Family — Yup, I’m a Boy mom times three!

And, Sunday, we got together with my mom (and dad) to revel in Mother’s Day. While you might think your mother is “best,” mine really takes the cake – and the corn salad! And, with that corniness out of the way, I’m excited to be sharing her family-famous Black Bean, Avocado & Corn Salad recipe. Yeah, yeah – your mom makes something like this . . . but my mom makes it better!

southwestern black bean salad

Black Bean, Avocado & Corn Salad Recipe

  • 2 cups frozen sweet corn
  • 6 tablespoons olive oil (divided)
  • 1 red bell pepper, seeded and chopped
  • 1 medium red onion, chopped
  • 1 pint grape tomatoes, quartered
  • 1 to 2 jalapeno pepper, halved and seeded
  • 2 (15.5-oz) cans black beans, drained and rinsed
  • 2 large avocados, peeled, seeded and chopped*
  • ¼ cup chopped fresh cilantro
  • 1/2 cup fresh lime juice
  • 2 tablespoons vinegar
  • 1 teaspoon ground chipotle chile powder
  • 1/2 teaspoon ground cumin

Place frozen corn on rimmed baking sheet and drizzle with 2 tablespoons olive oil. Stir to coat and then spread out in single layer. Roast under broiler for 3 – 4 minutes, stirring once, until starting to brown. Remove from oven and let cool.

In large bowl, place beans, chopped bell pepper, chopped onion, quartered grape tomatoes, minced jalapeno, chopped avocado, chopped cilantro and cooled corn. Add remaining olive oil (1/4 cup), lime juice, vinegar, chile powder and cumin; stir until all ingredients are coated.

Cover and chill in the refrigerator until ready to serve. Use as a side dish, topping on salad or relish for chips and tacos. Serves 12.

*Recipe can be made ahead, even overnight. However, for best results, do not peel and chop and mix in avocado until ready to serve.

Stablity Ball Workout


If you need a quick workout for this Monday morning, check out the Stability Ball WOD I created for  I often use the stability ball to make basic exercises like push-ups, crunches, and squats exponentially more challenging. Because the ball is never completely still, I have to work my muscles much harder to find the balance. If you need further instructions for each specific move above, head over to Core Power to read my blow by blow.

‘Fall’ in Love With Black Bean-Pumpkin Soup

Even though it’s really not that cold yet in my part of the world, I’m ready to slurp me some soup. I love making a hearty soup for dinner; it is soul satisfying and the leftovers are always better the second day!  I came up with this Black Bean-Pumpkin Soup recipe last autumn when they finally put the canned pumpkin back on the store shelves. I’m like Bubba Gump for this ginormous squash – pumpkin muffins, pumpkin pancakes, pumpkin smoothies, pumpkin lasagna, pumpkin enchiladas and more. You could bake and smash your own pumpkin, but who has that kind of time? Try this healthy, vegetarian recipe tonight. It’s packed with protein from the beans and loaded with vital vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch and eliminates the need for any kind of fattening topping.


Black Bean-Pumpkin Soup Recipe

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 2 medium onions, finely chopped
  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 3 cups vegetable broth
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon pepper
  • 2 tablespoons bourbon, optional
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup thinly sliced green onions
  • 1/2 cup roasted salted pumpkin seeds

Place beans and tomatoes in a food processor; cover and process until blended. Set aside.

In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds. Yield: 8 servings (2 quarts).

Nutritional Facts: 1 cup equals 238 calories, 8 g fat (2 g saturated fat), 5 mg cholesterol, 716 mg sodium, 30 g carbohydrate, 9 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.