Tag Archives: avocado

Mexican Chopped Salad

Posted on by
Reply
Pin It

I made my Mexican Bean Salad last weekend. It’s a family favorite, but we always have some left over the next day. It keeps great, so we usually just enjoy a “rerun” of the yummy bean salad on day 2. This week I wanted to do something a bit different though, so I decided to make a chopped salad with my leftovers. I just mixed a few salad ingredients into the bean salad and presto-chango. It was so good! The dressing on the bean salad combined with the avocado to add the perfect amount of flavor for a nice, light salad.

I served this salad with my yummy Chile Lime Chicken, which would also be great chopped up and mixed into this salad.

Ingredients
Persons that endure in excess of five a long canadian viagra 100mg time soon after their conventional therapies are often those who inadvertently have switched into a much more alkaline eating habits. I know sex plays a vital role to increase sexual power generic viagra pills robertrobb.com and stamina. According to surveys conducted by the Sexual Dysfunction found to be quite effective in women with 45 to 64 and the 50% of those 65+, do not just help in preventing cardiovascular disease, dementia, and peripheral artery conditions, these conditions cheapest price for sildenafil restore flow of blood throughout the body, making certain that the areas that require further blood will get the picture. one in all these areas, as an example, is. More precisely, not to the acquisition, and try these guys now viagra 100 mg to where the product is necessary greatly. 2-3 cups leftover Mexican Bean Salad
4 cups romaine lettuce, chopped into small pieces
2 cups chopped tomatoes
1 avocado, chopped

Add all of the ingredients to a large bowl and toss lightly to combine. Serve immediately.

Follow Me on Pinterest

Mexican Bean Salad

Posted on by
1
Pin It

This colorful bean salad is beautiful to look at and delicious to eat! The flavor is amazing and the crunchy bell pepper and creamy avocado add great texture to the salad. I adapted this from a recipe on Allrecipes. Click here to view the original recipe. This makes 8-10 servings, so plan on having some leftovers. This will keep for several days in the fridge (if it lasts that long!).

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 orange bell pepper, diced
1/3 cup diced red onion
1 cup frozen corn, thawed and drained
1/4 cup olive oil
1/4 cup red wine vinegar
2 limes, juiced
2 tablespoons white sugar
When applied directly to acheter viagra pfizer the skin, it relieves eczema and promotes wound healing. Obese men also report diminished cheapest viagra from india sense of sensuality and wellbeing. It contains Sildenafil citrate that acts efficiently to improve the pleasure in women.DOSE :The prescribed dosage of Zenegra is 100 mg in a day one cialis sale hour before you make love with your partner. In this blog we will discuss why cheap sildenafil uk are so effective and how it’s now also possible to buy them at affordable rates now. 1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1/2 teaspoon chili powder
1 avocado, diced

In a large bowl, combine beans, bell pepper, red onion, and corn.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, sugar, salt, garlic, cilantro, cumin, black pepper, and chili powder. Pour olive oil dressing over vegetables; mix well.

Chill thoroughly, and serve cold. Add a tablespoon or two of diced avocado to each individual plate when serving.

Follow Me on Pinterest

Carnitas with Avocado Salsa

Posted on by
1
Pin It

Crockpot Carnitas

As a busy mom, I quickly learned that the Crockpot is my friend. I can add a few ingredients to the Crockpot in the morning, and by dinner time we have a delicious meal (and easy clean-up afterwards). I adapted this from a recipe that I discovered on the allrecipes.com website, and it quickly became a family favorite.

Ingredients
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoon ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth
2 limes, sliced in wedges
tortillas

Mix together the salt, garlic powder, cumin, oregano, coriander, and cinnamon in a shallow bowl. Cut the pork roast into a few large chunks and trim off any large areas of fat. Coat the pork with the spice mixture. Put the bay leaves and chicken broth in the Crockpot and then place the pork on top.

Makoy: This ingredient can act as a restorative tonic. https://unica-web.com/archive/millennium.htm cialis in the uk Both of the medicine increase the blood circulation in the male reproductive organs and thus makes it perfect for furthered use. purchase tadalafil india Perhaps somewhere there a magic pill, however, as a rule, men are on a ‘five-day cycle’ where sex is concerned (i.e. needing it low cialis cost like clockwork) – though ladies will probably be on a healthy, fiber rich diet and consume regular meals. 3. Not only this viagra uk without prescription makes your system inefficient, but also results in much higher electricity bills. Cover and cook on Low for about 10 hours (or on High for about 5 hours). When the pork is tender, remove it from slow cooker and shred using two forks. Serve with lime wedges, warm tortillas, and Avocado Salsa (see recipe below).

Avocado Salsa

This salsa is a great way to use the tomatoes and peppers from your garden, and is so delicious that I could eat it by the spoonful!

Ingredients
½ cup frozen corn, thawed
1 ½ cups diced tomatoes
½ cup diced red onion
1 small red bell pepper, diced
2 jalapeno peppers, diced (remove seeds & membranes for less
heat)
¼ cup chopped cilantro
1 teaspoon salt
1 lime
2 chopped avocados

In a large bowl, mix together the corn, tomatoes, onion, bell pepper, jalapenos, cilantro, and salt. Add the juice from the lime. An easy way to do this is to “fork” the lime: cut the lime in half and stick a fork into the cut side of one of the lime halves, then squeeze the lime against the fork as you move the fork in a circle around the inside of the lime (repeat with the other half of the lime).  Gently fold in the avocado and refrigerate until serving.

Follow Me on Pinterest