Dancers need food that is easy to make and even easier to pack for long, active days. This salad provides protein, fresh vitamins and can be quickly thrown together. It makes a great, satisfying salad on the go.
2 19-oz. cans, black beans
2 red peppers
1 15-oz. can, loose corn (or 2 cobs of cooked fresh corn, if available)
1 tbsp chili powder (adjust according to taste and heat preferences)
1 tsp oregano
Juice of 1 lime
• Rinse the black beans and place them in a medium-sized bowl.
• Chop the red pepper and cube the mango.
• Add the red pepper, mango, corn, chili powder and oregano.
• Mix and top with fresh lime juice.
This Dancer’s Kitchen was provided by Grace Smith. Grace Smith moved to Toronto from Newfoundland in 2011 and received her BFA in dance from York University. Smith is currently working in a choreography-based mentorship with Maxine Heppner through CSARN, interning at The Dance Current and teaching at Tandem Studios. Her work has been recently shown in Fresh Blood (The Chimera Project), and her newest work, Our Place in the Wasteland, was part of Mezzotint: A Mixed Program presented by The Beehive Collective (artistic director Cassandra Wiesner) in February 2016.
Smith performs in Always with Me by Candice Irwin which runs April 15th and 16th, at Hub14 in Toronto.