While in Michigan, my sister-in-law Lisa and I cooked up a Mexican feast for the family.
Enjoy the last weeks of summer with this very summery meal!
In a blender, combine 1 cup rum, 1/3 cup sugar, 1/2 cup fresh lime juice, and 12 mint leaves with 4-5 cups of ice. Blend, and pour into a sugar-rimmed glass and garnish with lime and mint. Cold, sweet, slushy goodness.
For dinner, Lisa and I made Black Bean and Corn Salad, Lime Cabbage Salad, and Chicken Fajitas.
Black Bean and Corn Salad
Combine 2 cans of black beans, rinsed
Corn, cut off from 3 cobs (cooked)
1 red pepper, diced
5 scallions, chopped
1/2 red onion, diced
a handful of cilantro, rough chopped
make the dressing with:
1/4 cup lime juice
1/4 cup good olive oil
1/8 tsp cayenne pepper
1/2 tsp cumin
2 cloves of garlic, mashed
salt and pepper to taste
Mix all together.
just before serving, add 2 small tomatoes, diced and 1 avocado, cubed.
over here. I also made a batch of guacamole by mixing 2 avocados with lime juice, salt and pepper, fresh salsa, and some dashes of Tabasco.
We warmed up some whole wheat tortillas and piled the chicken, onions, and peppers inside with a dollop of salsa and guacamole. You can also put the cabbage salad right in the tortilla.
This really is a perfect summer meal, and I think I need to make it again this week. Enjoy!!!