Mexican Chopped Salad

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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.

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.

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Mexican Bean Salad

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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
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.

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Carnitas with Avocado Salsa

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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 website, and it quickly became a family favorite.

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

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.

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!

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
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.

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