skinny mexican

i’m talking about food this time, not my single life.

i had a minor set back this weekend, i made *gulp* a salad. to be fair it had so much good “stuff” in it i could barely tell there was lettuce in it. it had black beans, corn, green chilis, onions, tomatoes, cilantro, avocados

eeeeerrrrrrr, wait. i just named everything in guacamole. so yes i made some and had a little break to eat it!

and i feel so rude, i apologize. i’ve never given you all my guac recipe. my old friend jon taught me how to make guac and i haven’t looked back. it’s so yummy and creamy and spicy. it is seriously the best guacamole.

i’ve see a lot of guacamole recipes, and they call for all kinds of crazy stuff, stick with this one. its simple and it takes about a whole 3 minutes to make. go make it right now, and then drink a margarita, and then close your eyes and imagine you are in mexico, and then take a deep breath and pretend it smells like coppertone sunscreen, and then, well i don’t know. don’t open your eyes, because you’re probably not going to be in mexico : (

that was terrible, let’s bring you back to this salad i was speaking about. so all those yummy things are in it so it’s not like you’re eating a salad at all. but it’s healthy for you because of all that yummy stuff, and there’s no cheese on it. don’t worry you won’t need it.

would you believe it if i told you i’ve eaten mexicican about 30 times already this summer? how many margaritas is that? how many rounds of fish tacos is that? do i live in mexico?

dónde está el baño, por favor? (that’s all i got, that’s the only spanish i know)

mexican chopped salad

dressing:

1/3  cup cilantro, chopped

2/3 cup low-fat sour cream

1 can green chilis, in sauce, divided

1/2 tsp ground cumin

1 tsp chili powder

1 lime, juiced

1/4 tsp salt

combine all ingredients 1 tsp of green chilies and stir well. place in refrigerator for at least 3 hours for all the flavors to come together.

salad:

1 bag butter lettuce

2 cups shredded chicken

1 cup cherry tomatoes, halved

1/2 cup avocados, chopped

1/3 cup red onion, sliced

green chilies

1 can (1 oz) black beans, drained and rinsed

1 can (8 oz) white corn, drained and rinsed

combine all salad ingredients, mix well. pour dressing over salad and toss until evenly coated.

servings: 4

uh, wait until you see what i made after the skinny mexican. hint: it’s sweet, real sweet!

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