After we moved to Spokane in 1999, I met a fabulous girl in my ward. Her husband had also deployed, and we quickly got to be close friends, keeping each other company, rollerblading, stitching, and making cards. She moved by the end of that first year in Spokane and we kept in touch sporadically during her family's adventures stationed in Germany. She has since moved back to the states and we email frequently. She is adorable. And every time she sends me a little package, she includes a recipe. They have always been winners. So thank you, Jeni, for our new summer obsession.
2 ripe avocados, peeled and diced
1/2 bunch fresh cilantro, chopped
3 tomatoes, diced
1 1/2 cup Jack/Cheddar cheese, shredded
1 can black beans, drained and rinsed
1 can mexicorn, drained and rinsed
Combine all above in a large bowl. Mix the juice of 2 limes, 1 Tbsp. olive oil, a pinch of salt, and garlic powder to taste and drizzle over salad. Serve with corn chips.
And since Jeni doesn't have a blog (yet), I had to brag for her. She was recently the featured artist in Scoop magazine...a local interest magazine for her area. Congratulations, Jeni!
You can also see some of her work by visiting The Plum Tree's blog here.