From Lisa’s 4Leaf Kitchen—Diana’s Avocado Mexican Salad


Perfect for Cinco de Mayo this weekend

This delicious recipe came from my sister-in-law, Diana, who seemed to effortlessly throw it together. This recipe is perfect for a warm day!

Ingredients:

  • 2 cups of black beans
  • 2 cups of corn
  • 2 cups of artichokes, defrosted if using frozen and coarsely cut
  • 3 avocados, diced
  • 2 cups of grape tomatoes, cut in half
  • 4 cups of brown rice, cooked ahead of time
  • 2 cups of spinach, chopped
  • 1 cup of cilantro, chopped and separated
  • 2 Tbsps of lime juice, plus more for rice
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoon of garlic powder
  • 1 teaspoon of agave nectar

Directions:

  1. Cook the brown rice and set aside.
  2. In a large mixing bowl, combine black beans, corn, artichokes, avocados, grape tomatoes and spinach and mix.
  3. In a small mixing bowl, add 1/2 cup of cilantro, lime joyce, garlic powder, agave nectar, and apple cider vinegar. Mix well.
  4. Add the dressing to the mixture and mix.
  5. Mix 1/2 cup of cilantro and 2 tablespoons of lime juice to the brown rice (heated or cold) and stir.
  6. To serve, add desired amount of brown rice and place mixture over it.
  7. Enjoy!

For a “printer-friendly” one-pager, ideal on your fridge with a magnet—Just click here for a PDF.

With love from Lisa…

Click here for the page containing all recipes.

Be sure to tell your friends about our easy-to-remember website at www.4leafprogram.com and if you like what you see here, you may wish to join our periodic mailing list.

Let me hear from you: lisa@4leafprogram.com

If you like what 4Leaf eating is doing for you and your family, you might enjoy visiting our new “4Leaf Gear” store. From the New England village of Holden, Massachusetts — Be well and have a great day.

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About J. Morris Hicks

A former strategic management consultant and senior corporate executive with Ralph Lauren in New York, J. Morris Hicks has always focused on the "big picture" when analyzing any issue. In 2002, after becoming curious about our "optimal diet," he began a study of what we eat from a global perspective ---- discovering many startling issues and opportunities along the way. Leveraging his expertise in making complex things simple, he is now seeking corporate clients who are interested in slashing their cost of health care. In addition to an MBA and a BS in Industrial Engineering, he holds a certificate in plant-based nutrition from eCornell and the T. Colin Campbell Foundation, where he also sits on the board of directors.
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