Sunday, March 31, 2013

Fruit Salsa

Such a wonderful, fresh dish for an appetizer, dessert, or snack!  
I served this dish along with Greek BruschettaGreek Quinoa Salad with Avocado, and Hummus and Dill Mezze Plate for some guests we had over to our house.  It was a wonderful, fresh and light appetizer spread for guests (and it was pretty, too!).

A total of 4-5 cups of diced fruit.  I used the following:
fugi apple, peeled and diced
fresh strawberries, diced
fresh blueberries, halved
kiwi, peeled and diced
frozen pineapple and mango blend, thawed diced
frozen raspberries and blackberries, thawed

2 Tbsp jam, any flavor
1 Tbsp honey or agave nectar
2 Tbsp orange juice

Cinnamon-sugar pita chips - I used Stacy's brand found in the deli/bakery section of my local grocery store.

Gently mix fruit together in a mixing bowl.  In another bowl, whisk together jam, honey, and orange juice.  Pour this over the diced fruit and mix gently.  Refrigerate to keep cool.  Serve with cinnamon pita chips.  

Greek Quinoa Salad with Avocado

This is a go-to dish that seems to be a crowd-pleaser every time I make it!
I used this as a side dish for a casual lunch/appetizer plate I prepared for company.  I paired this dish with the Hummus and Dill Mezze PlateGreek Bruschetta, and Fruit Salsa.  It was delicious and pretty, too!

1/2 cup uncooked quinoa, rinsed and drained before cooking to reduce bitter taste
1 cup water
2 roma tomatoes, finely chopped
1/2 cup fresh spinach, shredded
1/3 cup red onion, finely chopped
2 Tbsp lemon juice
2 Tbsp olive oil
1/2 tsp salt (optional)
2 avocados, chopped
1/3 cup crumbled feta cheese, reduced fat

In a medium saucepan, combine quinoa and water.  Bring to a boil; reduce heat.  Simmer, covered, about 15  minutes until liquid is absorbed.
Transfer quinoa to a medium bowl.  Add tomato, spinach, onion, and feta.  Stir to combine.  In a small bowl, whisk together lemon juice, oil, and salt (if using).  Add to quinoa mixture; toss to coat.

I used this as a side dish for a casual lunch/appetizer plate I prepared for company.  I paired this dish with the Hummus and Dill Mezze Plate

Greek Bruschetta

Greek Bruschetta Recipe

Yummy!!  I served this dish along with Hummus and Dill Mezze PlateFruit Salsa, and Greek Quinoa and Avocado Salad for some company.  It was delicious and pretty, too!

3 roma tomatoes, finely chopped
1 cup artichoke hearts;  rinsed, drained, and chopped
1/2 cup shredded part-skim mozzarella cheese
1/2 cup crumbled feta cheese, reduced fat
3 Tbsp thinly sliced fresh basil leaves
1 Tbsp olive oil
2 cloves garlic, minced
10-12 slices french bread baguette, whole grain (1/4 inch thick)

In a small bowl, combine the first seven ingredients.  
Place bread slices on a baking sheet.  Broil for 1-2 minutes.  Top each slice of bread with a heaping spoonfull of the tomato mixture.  

You can serve immediately or I actually placed the bread and tomato mixture back in the oven and broiled it for an additional 1 minute to melt the cheese a bit.  I also sprinkled a little bit of italian seasoning on top and reserved some of the basil to top each bread slice just before serving.  I actually prepared this recipe without the artichokes because I didn't have any on hand.  It was delicious without them, but I do think that they would make a tasty addition.

I believe that this recipe would also be good dairy-free.  Simply omit the cheese or replace with a bit of Daiya dairy-free shredded mozzarella.

Recipe adapted from: 

Artichoke Pasta Bake

artichoke pasta bake

This was a quick, delicious weeknight dish!  You can skip the baking step and just serve immediately if you are crunched for time.  It's a delicious dish either way.

1 lb. rigatoni pasta
4 cups pasta sauce, preferably a low sodium option.  I LOVE Mamma DiSalvo's Original Italian Sauce
1 jar (14 oz) artichoke hearts, chopped
1 can (6 oz) black olives, sliced
1 jar (8 oz) sliced banana pepper (I omitted this because my hubby and son don't like these)
4 oz crumbled feta cheese, low fat
1/4 cup Parmesan cheese
1 cup shredded mozzarella cheese
1/2 bunch Italian parsley, finely chopped

Preheat oven to 400 degrees.  Cook pasta according to package directions; drain and set aside.

While pasta is cooking, drain and roughly chop the artichoke hearts and black olives.  Rise and chop the parsley.  If using, drain banana peppers.

In a large bowl, add the cooked pasta, pasta sauce, artichokes, black olives, banana peppers and parsley.  Stir everything together.  Add Parmesan, feta, and 1/2 of the mozzarella.  Stir to combine. 

Transfer pasta mixture to a 9 x 11 inch casserole dish (sprayed with non-stick cooking spray) and top with remaining mozzarella cheese.  Cover with foil and bake in the oven for 30 minutes.  Remove from oven and sprinkle a little more chopped parsley on the top, if desired.

I still think that this dish would be delicious made dairy-free.  If that is your goal, you could omit all the cheese or you could instead just top with a bit of the Daiya shredded mozzarella style dairy free cheese.
Serve with a tossed garden salad or steamed green vegetable for a complete meal.

Recipe adapted from:

Thursday, March 28, 2013

Hummus and Dill Mezze Plate

This is a quick, easy lunch around our house.  My 3 year old son gobbles it up and I enjoy that he is eating something healthy (and also quick and simple for me to prepare)! 

Pita bread
Feta cheese (optional)
Fresh vegetables - I used carrots, red pepper slices, mushrooms, cherry tomatoes, olives, cucumber slices
Dill Yogurt Dip - I used Sabra Cucumber Dill Greek Yogurt Dip
Falafel - I used Veggie Patch Falafel

Lightly toast the pita bread to warm it up a bit.  Spread with hummus and sprinkle top with a little bit of feta cheese.  Cut into finger sized pieces.
Arrange vegetables, falafel, and pita bread slices on a plate.  Put a small amount of the dill dip on the plate for dipping veggies into.  Enjoy!

Monday, March 25, 2013

Black Bean Enchiladas

For the Sauce:
3 cups vegetable broth, low sodium
1/4 cup tomato paste
1/4 cup all purpose flour
2 Tbsp olive oil
2 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp chili powder

For the enchiladas:
15 oz can black beans, rinsed and drained
2 ears worth of fresh corn, cut from cob (or 1 1/2 cup frozen corn kernels)
6 oz fresh baby spinach, coarsely chopped
6 green onions, thinly sliced
1/3 cup fresh cilantro, chopped
2 tsp cumin
1 cup (+/-) shredded colby jack cheese
sliced black olives, avocado slices, shredded littuce for toppings, if desired.
8 four tortillas

To make the sauce: 
In a saucepan, heat olive oil over medium heat.  Add tomato paste, flour, 2 tsp cumin, garlic powder, onion powder and chili powder.  Cook 1 minute, whisking.  Whisk in broth and bring to a boil.  Reduce to simmer and cook until slightly thickened; ~8 minutes.  Set aside.

To make the enchiladas:
Saute the spinach in a splash of olive oil over medium heat for 1-2 minutes until slightly wilted.  In a large bowl, combine beans, cheese, spinach, corn, green onions, 2 tsp cumin, and cilantro.
Preheat oven to 375.  Lightly spray a 9x13-inch baking dish with cooking spray and pour a small amount of sauce to evenly coat the bottom of the dish.  
Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
Pour remaining sauce over the enchiladas, coating evenly.  Sprinkle top with black olives and shredded cheese.  Bake for 20 minutes.  
If desired, top with avocado slices, shredded lettuce, and crumbled tortilla chips.

Recipe adapted from:

Thursday, March 21, 2013

Fiesta in a Skillet

Fiesta in a Skillet recipe

I got home from work late and I was still able to have this on the table and ready to eat within 20-30 minutes.  It's was a pretty good recipe for rush hour dinners.

1 can (15 oz) red kidney beans in mild chili sauce (vegetarian)
1 can (15 oz) black beans, drained and rinsed
1 red bell pepper, chopped
3 green onions, chopped (including green parts)
2 cups water
1 can (10 oz) diced tomatoes and mild green chiles, undrained
1 1/2 cups elbow macaroni, uncooked
1 cup corn, fresh or frozen
1/2 cup shredded colby jack cheese or dairy free alternative (optional)
1 Tbsp chopped fresh cilantro (or more to taste)
1 Tbsp taco seasoning, low sodium (optional)

Saute onions and peppers in a little bit of olive oil over medium-high heat for ~3-5 minutes.  Add beans and cook for an additional ~2 minutes.  
Stir in water, taco seasoning (optional), and tomatoes.  Bring to a boil.  Stir in macaroni; cover.  Simmer on medium-low heat 10-12 minutes or until macaroni is tender, stirring occasionally and adding corn for the last 5 minutes of cooking time.
Remove from heat.  Top with cheese; cover and let stand 2 minutes or until melted.  Sprinkle with cilantro.

Recipe adapted from:

Pepperoni Twists

My toddler son LOVED these!  He helped make them and watched them cook through the oven window and then he gobbled them up for lunch.  It was a wonderful (and quick) afternoon project with him!

10 oz refrigerated bread stick dough
2 oz meatless pepperoni slices - I used the Yves brand
1 1/2 tsp Italian seasoning
1 Tbsp Parmesan cheese
1/2 tsp garlic powder
non-stick cooking spray

Preheat oven to 350 degrees.  
Take breadstick dough and separate out (stretch each breadstick just a bit as well).  Place 3 pepperoni slices on half of each breadstick.  Fold other half of breadstick over the pepperoni slices.
twist breadstick dough ~3 times.  
Spray a baking sheet with nonstick cooking spray and place breadstick on it.  Replace until all breadsticks are assembled.
In a small bowl, mix together Italian seasoning, cheese, and garlic powder.  Sprinkle mixture over breadsticks. 
Bake for 8-10 minutes or until golden brown. 
Serve with marinara sauce for dipping.  Make a complete meal by serving with a salad or veggies and dip and a fruit.

Recipe adapted from:

Monday, March 11, 2013

Garlic and Herb Potato Wedges

These potato wedges were served alongside the Oatmeal Mushroom Patties and green beans at a luncheon recently hosted by a friend of mine.  Everything was so delicious that I asked her for the recipes.  Here is the recipe for the Garlic & Herb Potato Wedges.

4 medium russet potatoes, scrubbed and rinsed
3 Tbsp olive oil
4 cloves garlic, minced
1/2 tsp dried rosemary, finely crushed
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp freshly ground pepper
1 tsp salt

Preheat oven to 425 degrees
Cut each potato in half lengthwise.  Cut each half, lengthwise, into 4 equal wedges.  Add the potato wedges to a large mixing bowl with the rest of the ingredients.  Toss to coat the potatoes evenly.
Line a cookie sheet with foil.  Place the wedges, skin side down, on the foil.  Be sure to space evenly, so they cook uniformly.
Bake for 35 minutes, or until well browned, crusty edged, and tender.  Serve immediately.

Oatmeal Mushroom Patties with Gravy

I don't have a picture for this post, but I had these for lunch at a friend's house and they were DELICIOUS!  It is definitely a must try recipe!

1 small potato
2 eggs,or 1block of tofu  - mashed
1 cup dry oatmeal 
1 - 4oz. can mushrooms chopped, drained
1- envelope onion soup mix
2  tbs oil
1/2 tsp sweet basil
1- tsp mrs Dash seasoning  or another seasoning you have

1 Tbsp oil
1 package (12 oz) fresh mushrooms, chopped or a 13 oz can of mushrooms, drained
2 cloves garlic, minced
1 Tbsp beef style seasoning (I use McKay's Beef Style Seasoning)
1/2 tsp salt (optional)
1/4 cup white flour
1 cup hot water
1 cup So Delicious Coconut Milk Creamer (plain) or unsweetened non-dairy milk

Blend together the potato, eggs/tofu, and oatmeal, alllowing oats to absorb moisture.
Drain mushrooms, saving liquid.  Mix with oat mixture and shape into patties (option: could refrigerate patties before frying to help them stay together.  If necessary, add some seasoned bread crumbs to help thicken the patty mixture).
Fry patties in a little oil until browned.  Place in a casserole pan. Top with gravy (instructions below) and bake in 350 degree oven for 30 minutes.

Heat oil in a medium skillet over medium heat.  Add mushrooms and cook, stirring occasionally, until mushrooms begin to give up some of their liquid, about 5 minutes (if using canned mushrooms, stir until heated through).
Add garlic, beef style seasoning, and salt (if using).  Stir to coat.
Sprinkle flour over mushrooms; cook 2-3 minutes, stirring occasionally.
Add water and creamer to skillet.  Cook until gravy thickens, 6-8 minutes (to prevent lumps, make sure that when you sprinkle in the flour you get out all the lumps before adding the water).

Mushroom patty recipe received from a friend.
Gravy recipe taken from: Give Them Something Better by Sarah Frian and Stephanie Howard

Kale, Banana, Mango Smoothie

1 cup chopped kale
1 banana
1 cup frozen peaches or mango
1 tsp chia seeds
1 squeeze of a lemon (about a teaspoon of lemon juice)
1 cup diced pineapple

Place all ingredients in blender.  Blend on high speed until smooth.  If too thick, can add a little bit of water, juice, or soymilk to thin the mixture to your desired consistency.

Received this recipe from a good friend

Spinach Artichoke Panini

1/2 Tbsp Earth Balance buttery spread
2 cups lightly packed fresh spinach, chopped
1/2 cup artichoke hearts, chopped
1 tablespoon sun-dried tomatoes, julienned
shredded mozzarella cheese, or dairy free cheese alternative
4 pieces whole-grain bread

Preheat panini press/grill pan.  
In a medium skillet, melt butter over medium heat.  Add spinach.  Stir until it wilts.  Stir in the artichoke hearts and sun-dried tomatoes, stir until heated through.  Spread half of the mixture on one slice of bread and the other half on another.  Top each mixture with cheese, if using.  
Close the sandwiches with the remaining two slices of bread.  
Spray the outside of the bread with a light coating of olive oil spray.  Cook sandwiches in panini press until it is crispy and cheese is melted, about 2 minutes.  Slice in half and serve immediately.

Recipe taken from:

Tortellini Salad

Connie's Tortellini Salad Recipe

This dish can be served warm or cold.  Delicious both ways.

1 package (13 oz) fresh cheese tortellini
1 medium zucchini, haled and sliced
1/2 cup Italian salad dressing (or more to taste)
1 pint cherry tomatoes, halved
1 can (14 oz) water packed artichoke hearts, rinsed, drained and quartered
1 jar (11 oz) pitted Greek olives, drained
1 carton (8 oz) miniature fresh mozzarella cheese balls, drained

In a large saucepan, cook tortellini according to package directions.  Drain; transfer to a large bowl.  
If planning to serve warm, sautee zucchini, tomatoes, and artichokes in a large skillet until warmed through.  If planning to serve cold, omit this step.
Add remaining ingredients, toss to coat.  If serving cold, refrigerate.

Recipe adapted from:

Thursday, March 7, 2013

Pan Pizza

green pepper
sun-dried tomatoes
shredded mozzarella cheese
spaghetti/pizza sauce, low sodium

Dough: (makes 2 crusts)
  • 5 1/2 cup bread flour
  • 2 1/3 cup warm water
  • 3/4 Tbsp salt
  • 1 1/4 tsp yeast
For the Dough:
Combine bread flour and water and mix with a mixer on low speed until blended.  Set aside and let sit for 15 minutes.  Add the salt and yeast and mix on low speed for 5 minutes.  Place in a bowl lightly covered with oil (dough may be sticky, this is OK).  Cover and let sit for 20 minutes.  Uncover and punch-down dough again.  Cover and set aside for a third time for 20 minutes.  Finally, uncover and punch-down dough.  Cover and set aside for at least 2 (or up to 8) hours.
About an hour before baking time, divide dough in half.  Refrigerate half for later use. 

For the Pizza:
Preheat oven to 375 degrees.  Spray an 8 x 11 baking pan (I used a jelly roll pan)  with cooking spray.  Spread the other half of the dough out in the pan and let sit for 15-30 minutes.  Then, evenly spread about 1 Tbsp olive oil over the dough.  Top with tomato sauce, mozzarella cheese, and vegetable toppings.  Sprinkle with a bit of oregano and bake for 15-20 minutes.  

Serve with a tossed green salad.

To save time, dough can be made ahead of time and kept in refrigerator or freezer.

Recipe taken from:

Simple Vegetarian Baked Ziti

8 oz uncooked ziti pasta
2 cups sliced mushrooms, chopped
1 medium onion, chopped
1 Tbsp minced garlic
2-3 cups fresh spinach, chopped
1 cup ricotta cheese, low fat
2 cups canned crushed tomatoes
2 Tsp dried basil
3/4 cup shredded mozzarella

Preheat oven to 375 degrees.  Cook pasta according to package directions, drain and set aside.
Meanwhile, coat a large skillet with a bit of olive oil over medium heat.  Add onion and cook for 3-4 minutes.  Add mushrooms, garlic, and cook for another 5 minutes, until mushrooms are soft.
Add spinach and cook until wilted, about 5 minutes.
Remove skillet from heat and stir in ricotta cheese and dried basil.  Add mixture to the bowl with the cooked pasta, then add the tomatoes and 1/2 cup mozzarella.  Stir well.
Transfer the mixture to an 8x8 baking pan, sprayed with nonstick spray.  Top with remaining mozzarella.  Bake until hot and bubbly, 10-15 minutes.
Serve with tossed salad for a complete meal.

Recipe taken from:

Pasta with Sauteed Broccoli, Garlic, and Sun Dried Tomatoes

Cavatelli with Sauteed Broccoli, Garlic, and Sun Dried Tomatoes

4 Tbsp olive oil
3 cloves garlic, minced
3 cups broccoli florets
1 cup sun-dried tomatoes, sliced
1/2 tsp red pepper flakes (optional or to taste)
1 lb cavatelli (I used whole grain bow tie pasta)
Grated Parmesan cheese

Cook pasta according to package directions.
In a saucepan, heat olive oil over moderate heat and once hot, add the garlic and cook, stirring, until golden.  Add the broccoli, sun-dried tomatoes, and red pepper flakes - cook, stirring for 2 minutes.  Add the McKay's chicken broth and simmer for 5 minutes or until the broccoli is tender.  
Add pasta and toss to combine.  Serve topped with shredded Parmesan cheese.

Recipe adapted from:

Pasta Toss

Picture of Fusilli with Spinach and Asiago Cheese Recipe

1 pound fusilli pasta (I used bow tie pasta instead)
1/4 cup olive oil
1 garlic clove, minced
1 (9 oz) bag fresh spinach, chopped
8 oz (1/2 pint) cherry tomatoes, halved
1 cup shredded Parmesan cheese

Cook pasta according to package directions.  Drain pasta, reserving 1/2 cup of the cooking liquid.
Meanwhile, warm olive oil in a large skillet over medium-high heat.  Add the garlic and cook until fragrant, about 2 minutes.  Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes.  Add cooked pasta and toss.  Add the cheese, seasoning, and pasta cooking liquid and stir to combine.  
Serve with a tossed green salad for a complete meal.

Recipe adapted from:

Tuscan Vegetable Soup

3 Tbsp olive oil
1 1/2 cup chopped red onions
1 cup chopped celery
1 cup chopped carrots
4 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
1 can (28 oz) diced tomatoes, low sodium
8 oz kale, chopped
8 oz swiss chard, chopped
2 cups canned cannellini beans, drained and rinsed
7 cups vegetable broth, low sodium 
1/4  cup chopped fresh basil
1/2 tsp salt
1/2 cup Parmesan cheese (optional)

Heat the oil in a large stock pot over medium heat.  Add the onions, celery, and carrots.  Cook until veggies begin to soften, 6-8 minutes.  Add garlic and pepper flakes.  Cook for 1 minute.  Add diced tomatoes (with juice), kale and chard.  Cook until kale is wilted, 8-10 minutes.
Puree 1 cup of the beans and 1 cup of the broth in a blender.  Add to the soup along with the remaining beans and 6 cups of broth.  Bring to a boil over high heat.  Reduce heat to low and simmer for 20 minutes.
Stir in the basil and salt.  Simmer 10 minutes.  Serve sprinkled with Parmesan and a slice of crusty bread on the side.

Recipe adapted from:

Hummus and Monterey Jack Wraps

Ingredients: (makes 4 wraps)
1 1/2 cup hummus (I used roasted red pepper hummus)
4 large flour tortillas
1 slice of Monterey Jack cheese (optional)
1 cup chopped red bell pepper
1 cup shredded carrots
1/4 cup copped cucumber
2 green onions, chopped
2 tomatoes, thinly sliced
2 cups romaine lettuce, shredded
Ranch dressing (optional)

For each wrap, spread hummus over top 2/3 of tortilla.  Layer on cheese, peppers, carrots, cucumbers, scallions, tomatoes, and lettuce in a row in the center.  Top with a drizzle of ranch dressing if desired.
Compress filling tightly and wrap tortilla around filling.

Recipe adapted from:

Pumpkin, Raisin, Carrot All Bran Muffins

2 cups All Bran Cereal
1 1/4 cup soymilk
1/4 cup sugar
1 cup canned pumpkin
1 cup shredded carrots, chopped
2 egg whites (you could also use an egg substitute here, but I had a few eggs I needed to use up)

Mix the above.  Allow to stand together for 10 minutes.

1 cup flour (i used 1/2 cup whole wheat and 1/2 cup white flour)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/4 cup raisins
handfull of walnuts (optional)

Preheat oven to 400 degrees.  Spray muffin tin with non-stick cooking spray.
Mix wet ingredients and allow to stand for 10 minutes.
Combine dry ingredients in a separate bowl.  Stir into wet ingredients just until mixed.  Stir in raisins and walnuts. 
Divide evenly into a muffin tin.  Bake for 12-14 minutes.  

Recipe adapted from:

Monday, March 4, 2013

Mushroom, Tomato, and Artichoke Pasta

2 1/2 cup uncooked penne pasta, whole grain
3 tsp olive oil, divided
1/2 cup fresh broccoli florets
1/2 cup fresh mushrooms, sliced
1/2 cup cherry tomatoes, halved
1 can (14 oz) artichoke hearts, drained and rinsed and quartered
1/2 tsp dried oregano
2 tsp all-purpose flour
1/2 cup prepared "un-chicken" broth (I use McKay's Chicken Style Seasoning), divided
1 Tbsp fresh parsley, minced
1 Tbsp shredded Parmesan cheese (optional)

Cook pasta according to package directions.  Meanwhile in a large skillet coated with cooking spray cook broccoli for 2 minutes.  Stir in mushrooms, tomatoes, and garlic; cook for 2 minutes.  Add artichokes and oregano; heat through.  
Combine flour with 1/4 cup chicken broth until smooth.  Stir into pan with veggies.  Bring to a boil; continue to cook while stirring for 1-2 minutes until thickened.  Add parsley and remaining 1/4 cup chicken broth.  Add pasta to the skillet with veggies and sauce and toss to combine.  Sprinkle with Parmesan cheese.

Recipe adapted from: Taste of Home Magazine

Santa Fe Quinoa Salad

Santa Fe Quinoa Salad

I served this quinoa mixture on top of some chopped fresh spinach to make a healthy dinner salad.

1 cup uncooked quinoa
2 cups water
1 tsp cumin
3-4 Tbsp lime juice
6 Tbsp olive oil
1 can (15 oz) black beans, rinsed and drained
1 red bell pepper, diced
1 small onion
Splash of vinegar
1/2 cup fresh cilantro, finely chopped
1/2 cup feta cheese crumbles (optional)
salt/pepper to taste

Combine quinoa and water in a medium saucepan; bring to a boil.  Cover and simmer on low until water is absorbed, about 15 minutes.
Sautee diced onion in a splash of vinegar in a skillet until softened.
In a bowl, whisk together cumin, lime juice, oil, salt/pepper
Add the black beans, bell pepper, cilantro, onions, and quinoa.  Toss to evenly coat.

I served this quinoa mixture on top of some chopped fresh spinach to make a healthy dinner salad.

Avocado Salad

I topped the Enchilada Bake with this salad and it was such a treat!  Not only great tasting but also adds a lot of healthy vegetables.  This would be a good topper on burritos, beans and rice or taco salad and it would also work as a fresh side dish to any Mexican flavored dish.

2 avocados - peeled, pitted, diced
1 sweet onion, diced
1 green bell pepper, chopped
1 large ripe tomato, chopped (I only had a small size tomato so I added some halved cherry tomatoes)
1/4 cup fresh cilantro, chopped
1/2 lime, juiced
1/2 cup corn

In a medium bowl, combine all ingredients.  Toss together and serve.