Beauty is an inside job. Make no mistake about it. The condition or our hair, the condition of our skin, and what we eat are inextricably bound. Beautiful Black Hair and Skin takes the issue of health very seriously be it physical, emotional, or spiritual. Yes, I know the fried chicken, the ribs, the oxtail, the pig’s feet, the biscuits, and the hush puppies taste good. I get it. However, with obesity, high blood pressure, diabetes, and heart disease running rampant in our community, isn’t it time we opted for a healthier lifestyle? Even if we started eating soul food in moderation, it would be a better choice than waiting for a medical emergency. Cecilia Payne, RN has been gracious enough to offer us alternative ways of eating.
Cecilia Payne is a registered nurse, an extraordinary visual artist, and the health advocate for Beautiful Black Hair and Skin. About 13 years ago, she was diagnosed with celiac disease. She is not only a pescatarian, but her diet is also gluten free. Currently, Cecilia’s diet consists of 90% vegetables and 10% fish, grains, rice, potatoes, corn, and other sources of protein. For those of you who don’t know Cecilia, she does not wear makeup with the exception of lipstick every now and then. Her skin is flawless and she is 55 years young. Maintaining a healthy lifestyle is not an option. It is a must.
Below, Cecilia shares the recipe for her black bean avocado corn salad. It is not only delicious (yes, I’ve had some.), but it is also a colorful array of nutrients. Black bean avocado corn salad is great for any occasion. It can be served as a whole meal or a side dish. It can also be served in small portions as an hors d’oeuvre. Take some to work for a high powered lunch or surprise the members of your book club. Even better, your vegan and vegetarian friends will love it. If you plan on making this delectable delight, please leave a comment and let us know if you enjoyed it. As always, please share and subscribe.
Black Bean Avocado Corn Salad
1 cucumber, diced
1 can black beans, rinsed
1 1/4 cups corn
1 red pepper, diced
1 cup cherry tomatoes (I used half red, half yellow)
1/2 cup packed fresh cilantro, chopped
1 lime
1 avocado, diced
Salt and pepper to taste
Add cooked shrimp if you really want to take it over the top!