Mexi Maui: the recipe!

If you love ethnic food and avocados as much as I do, I guarantee you will LOVE this recipe. This is a delicious, "fresh" tasting meal, I love it best in the summer months. I meant snap a shot of the meal last night, but forgot as I was too hungry {and excited} to think of much else other than eating dinner. Sorry for those cooks who need a picture!

One summer during college, I lived with one of my best friends Tarrah at her parent's house in Northern VA. We spent the lazy days of that summer at the lakehouse and enjoyed Mama B's cooking!

T and I enjoying the lake

the beautiful Lake Land'Or

Tarrah, her sister's and I at the beach that summer -2007-

 

 

 

 

This is one of the recipes Mama B sent me back to college with. It's a great "clean eating" recipe that is both filling and nutritious! Keeps in the fridge for 3-4 days, making it perfect for leftovers throughout the week! 

Mexi Maui

1 16 oz can Black Beans
1/2 c. salsa {for "clean eating," choose a salsa that doesn't have added sugar; I used fresh pico de gallo found at my grocer's deli}
2 tbs minced onion
1 clove pressed garlic
2 tbs chopped fresh cilantro
1/4 c. extra virgin olive oil
1/4 c. red wine vinegar
1/2 tsp salt
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp oregano
2 c. cubed avocados

I gently toss everything except the avocados in a bowl together. After thoroughly mixed, I toss in the avocados. Last night, I also diced an extra tomato that was about to go bad and tossed that in, too. Chill for 1+ hour before serving {although not necessary}. Serve next to/over steaming hot jasmine rice- or for a healthy alternative to the jasmine rice- brown rice or cooked quinoa. 

*Note- I don't measure spices... normally just throw in what I think is best. Adjust seasonings to taste, keeping in mind that the flavors will all become more "bold" after sitting together for 1+ hour in the fridge. 

As always, comment or email me if you try this recipe!