It’s not Sunday, but I took today off to enjoy my last (!!!!!!) sick day at my current job. I go back to work (for only three more days!!) tomorrow, so it feels like Sunday to me.
AND it’s Cinco de Mayo. My taste buds are 100% Mexican so this is a holiday I always celebrate. Tonight’s menu: fajitas and Mexican salad.
1 can corn,drained and rinsed
1 can black beans,drained and rinsed
1 small red onion, chopped
2 avocados, peeled, seeded, and chopped
2 large tomatoes, seeded and chopped
2 Tablespoons olive oil (I used coconut oil)
2 Tablespoons lime juice (I used a whole lime
1 Tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Optional: (add to taste)
jalapeño peppers, seeded and chopped
fresh cilantro leaves
(I didn’t add these but did add a diced red bell pepper)
Directions: Whisk together lime juice, olive oil, red wine vinegar, salt, and pepper in a large bowl. Add corn, black beans, tomatoes, red onion, and avocado. Toss to coat. Cover and chill salad until ready to serve. Can be eaten by itself or with tortilla chips.
This one was super easy to make. Chet did all mixing.
I ate mine as a dip with blue corn chips. Christian added it to his fajita bowl. Both were a win! My Mexican taste buds are happy happy!
Christian’s dinner. I forgot to take a picture of mine!