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Roz Garland
Roz Garland • 1 year 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.

Black-Eyed Pea Salad INGREDIENTS 2 cans black-eyed peas, drained and rinsed 1 large tomato, diced 1/2 large red onion, diced 1 small or 1/2 large red, yellow, or orange bell pepper, diced 1 jalapeno, diced 4 green onions, sliced 1/3 cup cilantro, chopped 1/4 cup rice wine vinegar (unseasoned) 2 Tbsp. canola oil 1/2 tsp. organic cane sugar Salt and pepper to taste

Avocado and grilled corn salad with cilantro vinaigrette.5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife 2 Avocado’s, diced and sprinkled with lemon juice to prevent browning 2 C. Tomatoes, red and yellow cherry variety or equivalent 1 Small red onion, finely diced ¾ C. Feta, crumbled 1 ½ C. English cucumber, skin on and chopped small dice ****

Homemade Salsa: 2 cans of diced tomatoes 1 can of diced green chilis 1/2 bunch cilantro chopped 1 clove of garlic minced or garlic powder 3-4 whole green onion (stem included) chopped up Couple shakes of red pepper flakes 1 tsp of salt (I usually add a little more...I like salty)

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Guacamole: 3 avocados, peeled and pitted + juice of 1 lime + 1 teaspoon salt + 2 Roma tomatoes, diced + 1/4 onion, diced + 1 teaspoon minced garlic + 3 tablespoons chopped cilantro + ground cayenne pepper, to taste