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Debra Simpson-Mayeux
Debra Simpson-Mayeux • 2 years ago

Mexican Coleslaw: 1 package Slaw Mix 1 can corn {drained} 1 can black beans {drained} 1/3 cup diced green onions 1 cup diced tomatoes 1/2 cup diced black olives 1/4 cup diced cilantro 1 avocado chopped 3/4 cup Jalapeno Ranch Dressing Garnish with cilantro.

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Mexican Coleslaw: 1 package Slaw Mix 1 can corn {drained} 1 can black beans {drained} 1/3 cup diced green onions 1 cup diced tomatoes 1/2 cup diced black olives 1/4 cup diced cilantro 1 avocado chopped 3/4 cup Jalapeno Ranch Dressing Garnish with cilantro.

Pho I can actually make! soup 3 chicken breasts 3 quarts chicken stock 1 teaspoon ground ginger 1 (16oz.) package of dried rice noodles (I used these) 2-3 cups chopped cilantro 2 cups chopped green onions garnish 1/4 cup chopped cilantro 4 - 5 shallots; finely chopped 1/2 - 1 teaspoon vegetable oil 1 lime; sliced 1/4 cup chopped green onions plum sauce

Cilantro Lime Ranch Dressing

summer chopped salad with garbanzo beans 1- 14 oz can garbanzo beans, drained 3 roma tomatoes, seeded and diced 1 english cucumber, diced 3 green onions (scallions), diced 1 sweet bell pepper, diced 1/4 cup lemon juice 3-4 tablespoons olive oil salt and pepper to taste 4 oz feta cheese, crumbled 2 tablespoons chopped fresh basil

Cilantro lime ranch dressing.

BIKINI FIT LUNCH: Black-eyed Pea Salad 2 cans black-eyed peas, 1 diced tomato, 1/2 diced red onion, 1 small or 1/2 large red, yellow, or orange bell pepper, 1 jalapeno,4 green onions, 1/3 cup cilantro, 1/4 cup rice wine vinegar (unseasoned), 2 Tbsp. canola oil, 1/2 tsp. organic cane sugar, salt and freshly ground black pepper. Bean dishes are a good substitute for meat dishes when trying to get fit!