Corn and Black Bean Salsa

One of our all time favorite meals is this cilantro lime chicken, which we always serve with this salsa.  But this is a great go to even if you don't want to make a meal out of it.

This is also one of those "recipes" that I don't ever measure.  I just chop up the veggies and throw it all together, so feel free to modify the measurements to meet your needs.

I rarely make this with avocado's, since I am the only one in the family that likes them, AND because they do not do well if you have extras.  If you want to add them in, be sure and do so immediately before serving.  It is great either way!

Corn and Black Bean Salsa

1 can corn, drained

1 can black beans, rinsed and drained

1/2 c. chopped onions, or to taste

3-5 large chopped tomatoes
2 cloves garlic, minced
1 jalapeno pepper, minced (leave seeds in if you like a spicier salsa)

Large handful chopped cilantro, or to taste
Salt to taste

3 chopped Hass avocados, optional

Add all ingredients except salt and avocados to a large bowl and stir to combine.

Sprinkle salt over everything and stir again.

Taste and add additional salt, if needed.

Fold in diced avocados, if using.

Serve cold or at room temperature with favorite tortilla chips.

Avocado Egg Salad Sandwich

How I never thought to add avocado to an egg salad is beyond me.

It pairs perfectly with the eggs, and can significantly reduce (if not replace completely) the mayo.

Perfect for a quick lunch or snack.

Avocado Egg Salad Sandwich

Recipe modified from Never Homemaker

4 hard-boiled eggs

1 large avocado, cubed

2 Tbsp. mayo

salt and pepper to taste

cilantro, to taste

Mash hard boiled eggs with fork and add remaining ingredients.

Stir to combine.

Serve on carb of choice.

Cob Salad / Wraps

This quick weeknight meal doesn't really require a "recipe".  Just grab some fresh veg, cheese, leftover meat and throw it all on some lettuce or in a wrap.  Serve with your favorite dressing and you are good to go!

Cobb Salad Wraps

Any combination of the following:

Tomatoes

Avocado

Cucumbers

Bell Pepper

Hard Boiled Eggs

Green Onions

Bacon

Chicken/Turkey/Beef

Shredded or Cubed Cheese

Onions

Serve over lettuce or in a wrap with your favorite dressing.

Avocado Chicken Salad

This recipe is great for an open faced sandwich, or as a dip with tortilla chips.  Refreshing and delicious, I love the chicken/avocado combo.

Avocado Chicken Salad

Recipe from Becoming Betty

1 1/2 c. cooked shredded chicken

1 avocado

lime juice

mayo

salt and pepper

cilantro

Mash avocado and stir into chicken.

Add lime juice to taste, and mayo to reach desired consistency.

Add salt, pepper, and cilantro to taste.

Chaz Wraps

In High School I would always go to Gandolpho's and get the Chaz Bagel.
Turkey, avocado and Swiss cheese... amazing.

This is my reinvention...

Chaz Wraps

2 tortillas or wraps of choice

1 avocado

10 thin slices turkey

4 slices Swiss (or provolone) cheese

salt and pepper to taste

honey mustard sauce

Warm turkey slices in skillet until lightly browned on both sides.

Layer turkey on each wrap and top with cheese.

Thinly slice the avocado and layer on top of cheese.

Sprinkle with salt and pepper.

Serve with honey mustard sauce for dipping.

Makes 2 Wraps.

Chipotle Chicken Salpicon Salad

I got this recipe from a Costco Cookbook.

Salpicon means 'hodgepodge' in Spanish; a pretty good description for this salad.

Which I devoured...

Chipotle Chicken Salpicon Salad

1 lb. chicken breast, cooked and cubed

1 can chick peas, drained and rinsed

4 oz. diced cheese (I used cheddar)

1 cucumber, peeled and diced

1 small tomato, diced

1/2 small red onion, finely diced

1 ripe avocado, cubed

cilantro leaves

Dressing:

3 Tbsp. vegetable oil

2 Tbsp. fresh orange juice

1/2 Tbsp. lime juice

1 minced canned chipotle chile and 1/2 Tbsp. adobo sauce from the can

1 garlic clove, minced

salt and pepper to taste

Whisk together dressing ingredients.

Cube salad ingredients so they are about the same size as the chickpeas.

Snip cilantro leaves into salad and pour however much of the dressing you want on top.

Toss to combine and serve.

Garnish with extra cilantro.

Barley Salad with Chicken and Corn

I was talking with my sister in law about finding more recipes with barley, and a few days later I found this...

Yum!

The perfect summer time dish - light and delicious.

Barley Salad with Chicken and Corn

recipe modified from Martha Stewart

1 c. barley

1 tsp. chicken bouillon

6 scallions, cut in 1/2" pieces

2 cans corn (or 3 cups)

3-6 Tbsp. extra virgin olive oil

1 pint grape tomatoes, halved (I used 3 romas)

1 Tbsp. dried parsley

1 chicken breast, shredded

1 tsp. lemon juice

5 oz. spinach

salt and pepper to taste

avocado (optional but recommended)

Cook barley according to package directions.

Drain and let cool.

Meanwhile, preheat oven to 450.

Place scallions and corn in a bowl and toss with 1 Tbsp. oil.

Season with salt and pepper.

Place on a foil lined baking sheet and roast for about 20 minutes, stirring halfway through.

In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, spinach, 2 Tbsp. oil and lemon juice; season with salt and pepper.  Add remaining oil if salad is too sticky.

Serve hot, cold, or at room temperature (room temp is my preference).

Garnish with avocado chunks.

**My photo doesn't include the avocado, but I added one the second day when I had it as a leftover.  It made a world of difference!  It was WAY better!

Southwest Quinoa Chopped Salad with Chicken and Creamy Salsa Dressing

My sister in law shared this recipe with me (Thank you Charisse!)

She got it from a 'cooking with grains' class.

IT IS SO GOOD!

The best quinoa recipe I've EVER had!

Southwest Quinoa Chopped Salad with Chicken and Creamy Salsa Dressing

Recipe from Charisse Moore

1 c. quinoa

1 tsp. sea salt

1 c. salsa

1/2 c. sour cream or yogurt

3 Tbsp. chopped cilantro

2 tsp. extra-virgin olive oil

juice and zest from 1 lime

sea salt to taste

2 c. rotisserie chicken, cubed or shredded

1 c. black beans, rinsed

1/2 red or orange bell pepper, chopped

1 c. corn
1 avocado, chopped

1 large tomato, chopped

1 large head romaine or iceburg lettuce

cilantro and lime wedges for garnish

Bring 1 1/2 c. cold water to a boil.

Rinse quinoa (for instructions on how to do so, click here)

Put quinoa and salt in boiling water.

Bring back to a boil.

Cover and reduce to a simmer, cooking for about 15 minutes.

Turn off heat and let sit, covered, for about 5 minutes.

Drain in fine mesh strainer and set aside to cool.

Place salsa, sour cream, cilantro, olive oil, lime juice and lime zest in a blender.

Pulse until smooth.

Season to taste with salt and pepper.

Put in fridge to chill.

Toss cooled quinoa with chicken, beans, pepper, corn, avocado and tomato.

Add just enough dressing to coat evenly.

Serve over chopped lettuce.

Garnish with lime and cilantro.

** This salad can be served chilled, but I prefer it served immediately, or at room temperature.  Because of this, if you are planning on having leftovers, I would leave the tomatoes and avocado out, since they don't reheat well.  Just serve them as a garnish.

Spinach Mandarin and Avocado Salad with Poppy Seed Dressing

My friend brought this salad to my house for a dinner group.

It was amazing!

I called her the next day for the recipe and made it again.

You don't know what you are missing!  You have to try this!

Spinach Mandarin and Avocado Salad with Poppy Seed Dressing

Recipe from Our Best Bites

1 large bunch spinach

1/2 head Romaine or Green Leaf Lettuce

1/2 red onion, sliced thin

1 avocado, chopped

1 large can mandarin oranges

8oz. mozzarella or swiss cheese, grated (optional, I left it out)

12oz. pkg. bacon, cooked and crumbled (optional, I left it out)

Poppy Seed Dressing

1/3 c. white vinegar

1 tsp. kosher salt

few turns pepper

3/4 c. sugar

1 tsp. mustard

1/2 c. vegetable oil

1 tsp. poppy seeds

1 green onion, chopped

Combine all ingredients except green onions and blend until smooth.  Add onions.

**Just a side note: this is probably the best salad dressing I have ever had.  Ever.  This is definately going to be made over and over again at my house.  It works for all types of salads.