back-to-school lunch series: tri tip and veggie salad

Leftovers make for the perfect lunchbox treat.

I always make extra at dinner to make lunch time meals so much easier, be it for school, home, or the office. I also tend to take ingredients from the night before and change them up with additions or combinations to make a slightly different meal.

Sliced bloody mary marinated tri tip is layered over black beans.

Grilled elote corn is cut off the cob and mixed with arugula, sliced radishes and diced tomatoes.

Served with basil dressing and homemade salsa.