MEXICAN TUNA SALAD

MEXICAN TUNA SALAD heart emoticon

Ingredients                                                      

1/2 tomato diced
1/2 green bell pepper diced
1/2 white onion diced
1 can if sweet corn drained
2 cans of albacore tuna drained
1 tbsp of lime juice
1 tbsp of lemon juice
Salt and pepper to taste

Directions
Add all ingredients together and put in the fridge to chill for at least 30 mins. Serve on wheat crackers. Yum and healthy!

Burrito Bowl with Creamy Chipotle Sauce

This recipe comes from the garden gazer.   http://www.thegardengrazer.com/

Vegan, gluten-free
Makes 3-4 burrito bowls

Ingredients
1 cup uncooked rice or quinoa
1/2 cup salsa (restaurant-style, or your favorite store-bought brand)
1 can black beans, rinsed and drained
2-3 roma tomatoes, diced
1 1/2 cups corn (I used frozen corn, thawed)
Romaine lettuce, chopped
Creamy chipotle sauce
Other additions: onion, green onion, bell pepper, avocado, cilantro

Directions
Cook rice. (For firmer rice, use 1 cup rice + 1 1/4 cup water.)
While rice is cooking, prep your veggies and make the creamy chipotle sauce.
When rice is cooked, stir in salsa.
Begin layering your bowl: start with rice, then black beans, and vegetables.
Drizzle the creamy chipotle sauce on top and enjoy.