Fiesta salad

Fiesta salad

Yields 4 servings

Ingredients

1 cup of black beans - cooked[i]

½ cup sweet onion – diced

½ cup bell pepper – diced

½ cup long English cucumber – diced

½ cup tomato – diced

2 avocados – diced

1 lemon juiced

1 teaspoon hot sauce

1 teaspoon chipotle sauce

¼ teaspoon Himalayan or sea salt

Dash of freshly ground black pepper

Steps

Combine all the ingredients and lightly toss. Use in a wrap, eat as a salad or as a dip. Fresh corn would also be a nice addition.

Blueberry salsa with sea asparagus

Click here to download recipe

[i] Soak the dry beans overnight. Rinse the beans well. Put in a pot with enough water to cover. I use purified water for all my soaking and cooking. Bring to a boil - simmer for about 30 minutes - until the beans are tender. I usually make a large batch and freeze in 1 or 2 cup serving sizes. You can also use salt-free canned beans for this recipe.

Fiesta mix used as a dip

I like it on my home baked pita chip. They are sturdy enough to hold the hearty dip.