oh dear

I realized that I haven’t updated this since school started! Those two details are entirely relevant.

To make up for it, I’ll post a recipe for a salad I made this weekend. People kept asking me for the recipe. I’m not entirely sure why, because it’s mad simple, but here it is. Serves about 4.


  • 1 can sweet corn (no added salt)
  • 1 can black beans (no added salt)
  • 1 jicama
  • 1 red bell pepper
  • 2 tablespoons green chili salsa (I got it from a local tamale shop. If you don’t know where to find green chili salsa, you live in a sad sad place.)
  • ~1 teaspoon smoked paprika


  • Drain and rinse the corn and beans.
  • Chop the bell pepper and jicama into little cubes. Smaller is generally better, to go with the size of the corn and beans.
  • Toss with green chili salsa and paprika.
  • Chill for a few hours, then serve.


  • I’m sure this would be good with avocados, cucumber, mango, or pineapple added in. Or maybe tomatoes, if you’re into that.┬áIf you want it sweeter or just not as spicy, swap out the green chili for some citrus juice and add fresh cilantro or mint.