Super Salad #6: Mexicali Fiesta

4 c. cooked black beans

2 c. fresh or frozen corn, lightly sauteed

1 c. jicama, chopped

3 stalks celery with leaves, chopped

1 each: red, yellow, orange, and green bell pepper

1 1/2 c. cooked millet

3 hearts romaine, chopped

Tomatillo-Avocado Dressing, below

Toss beans, corn, jicama, celery, bell peppers and millet. Spoon onto romaine and serve with dressing.

Tomatillo-Avocado Dressing

3 tomatillos, husked

½ c. cilantro

Juice of 1 lime

½ jalapeno, seeds removed and chopped

1 clove garlic, minced

1 small avocado, peeled and pitted

4 green onions

Blend all ingredients until smooth. Add a pinch of salt if needed.

To your health and happiness,

Hailey

Burrito Soup

Creamy and smooth like a roux-based soup, hearty and satisfying, this meal-in-a-bowl is 100% healthy!

2 Tb. water
1 jalapeno pepper, diced
1/2 c. sweet peppers, diced
1/4 c. onion, diced
1 c. refried beans (fat-free)
1 c. vegetable broth
1/2 c. brown or Mexican rice, cooked
1/2 c. pinto beans, cooked
1/2 tsp. chili powder
salt to taste (optional)
1 tomato, cubed
avocado and cilantro for garnish

Saute peppers and onion in water until tender. Stir in refried beans and broth until smooth. Add rice, pinto beans and seasonings. Simmer 3-4 minutes. Toss in tomato and heat through. Serve with avocado and cilantro. Serves 2

To your health and happiness,
Hailey