Leftovers for Lunch

Soup & salad Mexican style

Sunday’s dinner turned into Monday’s lunch. I combined the kale salad and carrot slaw into one big pile, which made a surprisingly crisp salad considering it was all soaked in dressing from the night before. In order to make a quick bowl of soup I used up a hodge-podge of things from the fridge: crockpot black beans in their cooking liquid, diced onions covered in fresh squeezed lime juice, cilantro, avocado and a few spoonfuls of black bean and corn salad.

 A winning combo: avocado and cilantro

It needed a kick so I added hot sauce

Even better on day two

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Filed under Around town: Philadelphia

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