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