Black Bean, Corn and Tomato Salad

 Not my recipe...recipe found HERE

 

Ingredients

1½ cups (1 15 oz. can, drained) black beans
1 small red onion, diced
2 avocados, pitted and cubed
2 cups fresh corn kernels (from about 3 cobs)
1 pint cherry or grape tomatoes, halved or quartered
Juice of 2 limes
2 tsp. olive oil
¾-1 tsp. kosher salt
½ cup fresh cilantro, chopped

Directions

• In a large bowl, combine the beans, red onion, avocado, corn, and tomatoes.  Add in the lime juice, olive oil, and salt, and stir well to blend.  Gently mix in the cilantro.  Serve chilled or at room temperature.

Chicken and Pasta Salad (Dan's mom)

8 oz lime juice
3 Tbsp chili powder
3 Tbsp oil
garlic salt

Marinate 4-5 chicken breasts overnight.  Grill.  Chill and cut into small chunks.

To chicken, add:

1 cup chopped celery
2-3 hard boiled eggs, chopped
1 cup (raw), COOKED ditalini pasta
1/2 cup toasted slivered almonds.  (To toast almonds, 400 degrees in oven....they toast FAST!)
Add mayonaisse, salt and pepper to taste.

Crispy Bean and Cheese Burriots

Rice - cooked....about 1/3 cup per burrito
1 cup salsas
1/3 cup chopped fresh cilantro
1 avocado
1 Tbsp lime juice
6 flour tortillas
1 cup shredded jack or cheddar cheese
1 can black beans, drained and rinsed

Stir salsa and cilantro into rice.  In another bowl, combine avocado and lime juice...mash.  Lightly butter bottom of tortilla.  Sprinkle some cheese on, then a heaping 1/4 cup beans, heaping 1/3 cup rice mixture.  Avocado.  Fold like an envelope.  Heat skillet.  Heat and brown the burritos.  Serve with some sour cream.