Healthy quinoa in a tasty salad.

Great as a stand alone salad, with eggs at breakfast, or added in a taco with fish/beef/chicken. Or if you are like me, if you open the fridge door and just want a little snack.. 😊

You can use this as a stand alone salad or a "salsa" for dipping tortilla chips in!

I love trying heirloom varieties of beans and wanted to create a bright salad with interesting, contrasting textures. I used San Franciscano beans, which are imported from Mexico by the company Rancho Gordo. Canned pintos or black beans should work as a substitute.This can be served right away but keeps well for meal prep. The flavors will meld better after some time in the fridge.

Mexican Bean salad is spicy and tangy salad . Served over chicken and other dishes. It gives the level to normal beans when combined with dressing gives an ultimate taste. Enjoy the recipe.

An off-the-cob version of Mexican Street Corn (Elote) that is simple and quick to prepare. Far more convenient than struggling with perfecting it on the cob too, if I do say so myself! ;)

This is my very own concoction. I had some fresh sweet corn in the refrigerator that I wanted to use and was in the mood for salad, so I combined some ingredients I had on hand and this is the end result. I hope you enjoy it!

I find this salad perfect for late summer or early fall. A loose play on esquites, this dish comes together quickly and looks far more complicated than it is.Omit the shrimp, and you can serve this as a tasty vegetarian side dish.You can play around with the spices and ingredients depending on what you have-- cilantro for basil, feta instead of Cojita cheese, etc, but this is how my family likes it best.I've served it here with a roasted summer squash soup and sliced honeydew melon topped with chili powder.

Ive been trying to eat healthier and put this together and loved it!

Good for you. The lycopene in the tomato activates the healthy fat in the avocado!