It seems that when you are in a hurry to get stuff done, there’s always so many hurdles along the way. We have been patiently waiting to get into our new home, but there’s been delays every which direction along the way. We’ve been delayed a week. I guess maybe the Lord thought I needed a few extra days of rest before getting ready to move and unpack.
Last week we were supposed to sign and move in over the weekend, and no such thing happened. We are praying this week is the week!! We’ll be sure to keep you updated. I am getting more and more antsy as the days go by.
In addition, I found out I was anemic after my last doctor appointment. I should have known it would happen because I was low in iron with R. I just started taking my iron, but it explains why I have been so weak and tired the past few weeks. I don’t think all the longer runs, higher mileage and moving has helped any. The doctor was worried about me and wants me to take it easy for a few weeks until my iron levels start to get a little higher.
In the meantime, I have been enjoying our cooler weather and all the junk we got rid of at our garage sale. It’s nice having less junk, and extra money to help get our house ready!! Whenever that is. And I have enjoyed some tasty salads throughout the week.
Avocado Fiesta Bowl
I think you will all enjoy this great fiesta bowl. I love the fresh cilantro in this bowl and the great variety of colorful vegetables. It packs protein with the black beans, and healthy fats with avocado. I think it would make a great dip too. Personally I like to eat it like salad, that is what it is, but it’s great with crackers or chips as well. You’ll love this rainbow like dish all throughout the year, because it’s wholesome yet light.
I should have made this for Cinco de Mayo amigos 😉 !! It’s perfect for those summer barbeques, especially if you have some of the vegetables available in the garden. I love the lime and oil dressing, with the fresh cilantro. The salad only took me 15 minutes to prep. Just make sure you add the avocados right before serving so they stay fresh and try not to mash them too much when mixing.
It will keep in the fridge for a few days. I also used it for filling tacos or topping tacos. So basically it can provide many meals. You’ll have most food groups covered in this one salad, or at least the most important food groups in my opinion. And I just love colorful food, because it seems so alive too me. It’s like the more colorful the more alive!! It feels like you’re eating the better kind of rainbow.
- 2 15 ounce cans of black beans, drained & rinsed
- 2½ c frozen corn, thawed or fresh corn
- 1 bunch green onions (6-8), thinly chopped, using the greens
- 2 bell peppers (yellow, red or orange), chopped
- 2 avocados
- ½ c chopped cilantro (fresh)
- ¼ tsp cayenne pepper
- 5 Tbs olive oil
- 2 limes, juiced
- In medium mixing bowl combine all the ingredients except for avocado.
- Mix well, squeezing the limes over the salad mixture. Let salad sit in fridge for at least an hour or overnight, covered (helps the flavors meld together)
- Right before serving add avocado, being careful when mixing not to mash the avocado pieces up.
Eat the Rainbow in this Avocado Fiesta Bowl - a wholesome, but light salad #eatclean Click To Tweet
Have a great Monday Friends!!
Until Next Time Be Whole and Be Fit