Mine was enjoyable and highly productive, thank goodness. Friday night I saw the play "A Behanding in Spokane" at the Melbourne Theatre Company, which was absolutely hilarious. I have a great appreciation for theatre, largely because I acted in every one of my High Schools productions. Yes, a little drama queen in the making. One I acted in the Sears Ontario Drama Festival and my group won the "Best Ensamble Award". Fun fact of the day ;)
The rest of my weekend included exercise, errands, essays, and a quick trip to Mexico. Actually, every Sunday for the past month, Alex and I have been travelling to mexico aka we cook mexican cuisine. I think it's because we're obsessed with avocado, black beans, and dip-style foods. But who isn't?
This. Was. Epic. Mexican layer salad anyone?
We started with a big batch of guacamole..well, duh. Other side kicks included chopped lettuce, brown rice with red pepper, and shredded cheese (for Alex).A little taste of mexico - mexican layer salad
- 1 bag tortilla corn chips (I used Mission gluten-free tortilla chips)
- 1 cup (approx) black bean dip (see below)
- 1 cup (approx) guacamole
- 1 cup brown rice
- 1 tbsp mexican seasoning (for brown rice)
- 1/2 red pepper, chopped
- organic medium salsa
- 4-5 large romaine leaves, chopped
- Mozzarella cheese (optional)
- Lime wedges, for garnish
Once your rice is done, dips are ready, and table is set, it's time to eat! "Layer" your salad any way you like. I piled mine with extra lettuce, guac, bean dip, salsa, brown rice with peppers, and a few chips. I also squeezed some extra lime on top.
Both the guacamole and black bean dip add such amazing texture and flavour to this salad. I heart black beans! Black beans are an excellent source of protein, iron, and cholesterol-lowering fiber. Particularly for women, black beans are an ideal source of iron during menstruation. Unlike red meat, black beans are low in calories and fat. I'm a big bean fan...and tonight black bean were the star of the show ;)
Black bean dip with jalapeno and green pepper
- 1 cup black beans (approximately 1 can)
- 1/2 jalapeno, minced
- 1/2 green pepper, chopped
- 1 tbsp medium organic salsa or tomato sauce
- 1 tbsp cumin
- 1 garlic clove, minced
- juice of 1 lime
- pepper to taste
- 1 tbsp EVO
- Cilantro, for garnish
In a food processor, process just over half of the black beans, lime, salsa, and pepper. Meanwhile, in a small pan on medium heat, lightly sauté your remaining ingredients - jalapeno, green pepper, garlic, and cumin - for approximately 5-7 minutes. Now add your pepper mixture to the the food processor and pulse until evenly distributed. Done! Poor your dip into a bowl and stir in the remaining black beans. This adds a nice chunky texture! If you prefer a smooth dip, simply add all the black beans to the food processor at the start. Garnish with cilantro (I didn't have any!).
I also love avocado! And they're so good for you too..
We left Mexico happy and full! Until next Sunday...or maybe we'll visit Japan instead.
What are your favourite types of cuisine?