Black Bean-Avocado Salsa with Home-Baked Tortilla Chips

Black Bean-Avocado Salsa with Home-Baked Tortilla Chips


Get Paid Everyday, with 2% daily/60% Monthly Compound Interest on your Investment

Avocado and Orange Salad

This summer salad is amazing. The mixture of orange and avocados is splendid!

Ingredients
1 large avocado sliced
1 bunch lettuce leaf
1 bunch green onions sliced
3 large orange sectioned & cut into chunk

Dressing:
1/2 C. peanut oil
1/2 C. orange juice
2 Tbs. red wine vinegar
1/2 tsp. orange peel grated

Directions
In salad bowl, combine avocado, lettuce, sliced onion and oranges. Mix all dressing ingredients and pour dressing over the salad just before serving.

Serving Size

Avocado Chicken Wrap

Marinated chicken and vegetables are rolled in a flour tortilla with avocado and homemade avocado mayo.

Ingredients
1/2 C. balsamic vinegar
1/3 C. olive oil
1 Tbs. sugar
1 garlic clove, pressed
1/2 tsp. salt
1/4 tsp. pepper
6 boneless, skinless chicken breasts
1 large green bell pepper, quartered
1 large red bell pepper, quartered
1 large purple onion, cut into
3/4-inch-thick slices
2 large avocados, peeled and sliced
8 (10-inch) flour tortillas

Avocado Mayonnaise:
2 small avocados
1/2 C. mayonnaise
1 garlic clove, pressed
1 Tbs. lemon juice
2 Tbs. chopped fresh basil

Directions
Whisk together first 6 ingredients. Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken. Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables. Seal bags, and chill at least 1 hour, tossing occasionally. Remove chicken and vegetables from marinades, discarding marinades. Grill chicken and vegetables, covered with grill lid, over medium- high heat (350* to 400*F / 175* to 205*C) 20 minutes or until chicken is done, turning once. Remove vegetables from grill when done. Cool; cut chicken and vegetables into strips. For mayo: Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients. Cover and chill. Spread tortillas with Avocado Mayonnaise. Place chicken and vegetables on tortillas; roll up. Cut in half diagonally. Makes 6 to 8 servings.

Makes about 1 1/2 C.

Avocado Chicken Wrap

Marinated chicken and vegetables are rolled in a flour tortilla with avocado and homemade avocado mayo.

Ingredients
1/2 C. balsamic vinegar
1/3 C. olive oil
1 Tbs. sugar
1 garlic clove, pressed
1/2 tsp. salt
1/4 tsp. pepper
6 boneless, skinless chicken breasts
1 large green bell pepper, quartered
1 large red bell pepper, quartered
1 large purple onion, cut into
3/4-inch-thick slices
2 large avocados, peeled and sliced
8 (10-inch) flour tortillas

Avocado Mayonnaise:
2 small avocados
1/2 C. mayonnaise
1 garlic clove, pressed
1 Tbs. lemon juice
2 Tbs. chopped fresh basil

Directions
Whisk together first 6 ingredients. Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken. Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables. Seal bags, and chill at least 1 hour, tossing occasionally. Remove chicken and vegetables from marinades, discarding marinades. Grill chicken and vegetables, covered with grill lid, over medium- high heat (350* to 400*F / 175* to 205*C) 20 minutes or until chicken is done, turning once. Remove vegetables from grill when done. Cool; cut chicken and vegetables into strips. For mayo: Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients. Cover and chill. Spread tortillas with Avocado Mayonnaise. Place chicken and vegetables on tortillas; roll up. Cut in half diagonally. Makes 6 to 8 servings.

Makes about 1 1/2 C.