Avocado Garbanzo Tomato Open Face Sandwich

I had quite a few avocados that I purchased on sale so I thought I better try and use some of them up. I was not in the mood for a super fancy breakfast/lunch kind of meal so I made this simple dish that did not take up a lot of my time as I had a lot of appointments. I like Garbanzo beans but I did not want to make a smooth hummus so I mashed the garbanzo beans really chunky, same as the avocados. I was impressed with the simplicity of my meal it came out really good. Filled me up, hit the spot and I was on the go so it was perfect! Enjoy!

Avocado Garbanzo Tomato Open Face Sandwich
Created on 03/21/2012

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1 can of organic garbanzo beans, rinsed and drained (you will use about ½ cup of the whole mixture)
¼ cup of Tahini sauce
1 Roma tomato cut into cubes
1 avocado, remove seed
1 tablespoon of fresh cilantro
1 tablespoon of fresh lime juice
1 whole grain English muffin toasted
Salt and Pepper

Mash the garbanzo beans in a bowl until you get a chunky texture. Add the tahini sauce and mix well. Season the garbanzo mixture with salt and pepper. Set aside. Cut up the tomato into chunk bite size pieces. Half the avocado and remove the seed. Scoop out the fleshy part of the avocado and put in a bowl. Add the Roma tomato, lime juice and cilantro in the avocado and mix well. You want a chunky smooth kind of appearance. Season the mixture with salt and pepper. On the toasted English muffin, smear about ¼ cup of the garbanzo mixture on both sides of the English muffin and spread on top with the Avocado/Tomato mixture.

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Edamame, Black Bean Corn Salad

Hello fans! It has been awhile since I have done any serious cooking. Looking back at my food diaries and notes, I think my last post was January 17th. For that I apologize and I have missed cooking, creating new recipes to add to my lifelong commitment of eating and making healthy food choices. I created this dish to eat for lunch or dinner to go with a nice green/herb salad with simple vinaigrette dressing. The flavors in this bean salad go very well together and it is a perfect dish to bring to a picnic barbeque or to simply grab a bite to eat when on the run. Enjoy!

Edamame, Black Bean, Corn Salad created 06/10/11

Edamame Black Bean Corn Salad

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1 can organic black beans rinsed and drained

¾ cup fresh corn cut from the cob or frozen organic corn thawed

1-1/2 to 2 cups shelled edamame thawed

½ cup red onion finely diced (optional)

1 pint or 2 cups of your favorite salsa (I used my own salsa that I canned from my garden last summer)

2 tomatoes diced, with seeds

3 tablespoons good quality olive oil

2 teaspoons ground cumin

½ cup chopped fresh cilantro

¼ cup chopped fresh parsley

Combine all the ingredients together in a large bowl and refrigerate for a few hours to give the flavors a chance to marry.  Eat alone or with a salad – serves 4-5 people.

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Lettuce Wraps

 

Lettuce Wraps
C
reated on 09/28/2007

2 ripe avocados
3 Roma tomatoes, diced
1/2 jalapeno pepper, diced (optional)
2 tbsp yellow onion, diced
3 cloves fresh garlic, minced (use the Garlic Press from Pampered Chef)
1/4 cup fresh cilantro chopped
1 corn cob (cut kernels off) (organic)
2 tsp fresh lime or lemon juice
6 – 8 large romaine lettuce leaves

In bowl, mash avocado using fork or potato masher, add remaining ingredients mix well. Spread 2 – 3 tablespoons of mixture onto lettuce leaves and wrap. Enjoy!

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