It’s getting warmer outside and I am dreaming of all sorts of light Summer salads!
I made this tonight as an additional topping for my Veggie Tacos. So yummy, and took under 10 minutes to make!
Mexican Coleslaw
1/2 head of cabbage, thinly sliced (about 6 cups)
2 tsp celery seed
1/2 tsp cumin
Juice of 1 lime
3-4 Tbsp Olive Oil
Sea salt to taste
Mix all ingredients together. Mix it really well. Eat 🙂
Easy, cheap and totally kid friendly…and except for the plantains, made from the contents of your pantry.
What more could a busy mom ask for?
Super Easy Black Beans and Rice (serves 4-5 as a main dish)
2 cups brown or white rice, made according to package directions
2 Tbsp olive oil
1 medium onion, chopped
2 tsp garlic powder or 2 cloves garlic, minced
2 15-oz cans black beans, undrained (or 1 drained and 1 not, if you prefer less liquidy beans)
1 c vegetable broth
a splash or two of red wine vinegar (about 2 Tbsp)
2 bay leaves
1/4 tsp cumin