Black Bean Salad with Corn, Red Peppers & Avocado With Lime-Cilantro Vinaigrette

Black Bean Salad with Corn, Red Peppers & Avocado With Lime-Cilantro Vinaigrette

INGREDIENTS

• 2 15-ounce cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil, best quality such as Colavita 
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice 
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 Hass avocados, chopped

INSTRUCTIONS

1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff
Adapted from Allrecipes

2 pounds cubed stew meat
2 cans GOLDEN mushroom soup
1/2 packet of dried onion soup mix
1 onion, chopped
1 Tbsp Worcestershire sauce
1 cup Beef Broth
4 ounces Cream Cheese
Garlic Powder
Salt
Pepper

Serve over egg noodles

Combine all the ingredients in a slow cooker EXCEPT the cream cheese.

Cook on low for 5-6 hours

Add the cream cheese right before serving.  Can also add a dollop of sour cream when serving.