I have two goals with my cooking:
1. Waste less: Use what I have on hand. Don't buy special ingredients for one recipe. 2. Be more inventive and less reliant on recipes.
I accomplished both of those with my Friday lunch. Once again, I over-bought at the grocery store last weekend, so I found myself at the end of the week with a number of fresh items that needed to be used immediately.
This corn, tomato, red onion, haricort vert (tiny French green beans) and cilantro salad was the result. I cubed some remaining fresh mozzarella (left over from making bread salad on Sunday -- still savoring how fabulous that was!). Drizzled it with olive oil, squeezed a few fresh limes and sprinkled it with salt and pepper.