Mango Avocado Salsa, by Steph Warner

Ingredients:

2 large avocados, peeled and cubed

2 mangos, peeled and cubed

3-4 green onions, chopped

1 fresno chili pepper, diced tiny

1/2 red bell pepper, cubed

1/4 bush of fresh cilantro chopped *or as much/little as you prefer

1/2 tsp garlic salt

1/2 Tbl lime or lemon juice *I prefer lime

salt and pepper to taste

Mix all together and let chill for 30 minutes to combine flavors before serving

Mexican Pasta Salad, by Janel Warner

Ingredients

• 2 poblano peppers
• 2 red bell peppers
1 can corn
• 4 tablespoons fresh lime juice
• 3 tablespoon extravirgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 garlic clove, minced
• 4 cups hot cooked penne (about 8 ounces uncooked pasta)
• 2 cups halved grape tomatoes
• 1 cup finely chopped onion
• 1/2 cup chopped fresh cilantro
• 2 chopped peeled avocado
• 3/4 cup (3 ounces) queso fresco

***to make it a one dish meal I add 2 cups cooked chicken

Preparation

• Preheat broiler.
• Cut poblano and bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Add corn to baking sheet. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop. Cut kernels from ears of corn.
• Combine juice, oil, salt, black pepper, cumin, and garlic in a large bowl; stir. Add peppers, corn, pasta, and remaining ingredients except cheese; toss. Top with cheese.

This recipe has been a favorite of mine for 4 years. I hope you enjoy it, too.