Guacamole

Avacados are one of those foods that many people either like or dislike. I never really cared for them, and never even ate them until I was much older. That may explain why I have not been very fond of them in their unadulterated form. However, I have lately developed a taste for them in guacamole- if there are enough other ingredients and flavors present. This recipe is my version of guacamole as my husband and I have enjoyed it lately. Since avacados are so healthy for us- believed to be helpful in lowering cholesterol, full of the healthy fats our bodies need to function properly, great for heart health, may prevent cancers, high in fiber, as well as  high in lutein, which helps our eyes function properly- it makes sense to try to eat more of this fruit any way we can.

Ingredients:

2 large ripe avacados, pulp mashed

3-4 Tbsp lime juice (or lemon)

1/4 -1/2 cup plain Greek yogurt

3/4 cup chopped tomatoes (I used grape tomatoes)

1/2 cup chopped cilantro (may use dried cilantro, but is not as potent or flavorful)

1 1/2 tsp cumin powder

3/4 tsp salt (I used Adobo seasoned salt)

1/4 tsp ground black pepper

1/2 - 1 tsp green pepper sauce
1 medium red or sweet white onion, diced
1-2 cloves garlic, grated or put through a garlic press
(The above ingredients are only approximate amounts. You will need to taste and adjust them as desired.)


Mix all the above ingredients together and allow flavors to blend in the refrigerator for at least a few hours. Serve with corn chips or use with Mexican dishes.







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Mexican Bean Salad

I do not know how authentic Mexican this dish is, but it combines some of the flavors of mexican food, including chili powder, cumin, lime and lemon juice, as well as cilantro. I was introduced to this dish by my sister-in-law earlier this summer and instantly fell in love with it. It is great for those hot picnics when you do not want to worry about salads spoiling. Plus, it is great made up a couple days ahead, if needed.

This recipe originally was taken from Allrecipes.com submitted by Karen Castle on http://allrecipes.com/recipe/mexican-bean-salad/detail.aspx. I added some yellow pepper, a little extra lemon juice, as well as extra cilantro, chili powder and cumin. This is not a "hot" or very spicy salad- although you could add extra green pepper sauce/hot sauce and adjust the spices as desired. It really is a nice mix of flavors that will appeal to most people who enjoy a little flavor.

Serves about 8

Ingredients:

• 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 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 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 dash hot pepper sauce
• 1/2 teaspoon chili powder
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1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion. 

2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Optional- A previous time I made this recipe, I added cooked ditalini pasta, which soaked up some of the dressing and added great texture and flavor, as well as made the salad go a little further.

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