Salsa Stew and Avocado Salad

We tried a couple new recipes this week and everyone enjoyed them! The stew was actually called black bean soup or something like that, but I tweaked it a little and changed the name to Salsa Stew just for Jeromy (he has this weird thing about not liking soups but loving stews. Example: I told him that soup was on the stove for dinner and he said, rather sadly, "Oh. We're having soup for dinner?" and I replied, "Actually, we're having Salsa Stew!" He then said, "Oooooooh, that sounds good!" He's silly:)


Salsa Stew
(By the way this would be a good food storage recipe, minus the sour cream and cheese. I have GOT to figure out how to make sour cream and cheese with powdered milk!)

1 can black beans
1 can pinto beans
1 can diced tomatoes
2 C. salsa (use mild- I accidentally used medium and we had to dump a ton of sour cream in it for the girls, well, for us too actually;)
1 C. water
2 small cans chicken chunks
1 tsp. cumin
1 tsp. taco seasoning

Mix all ingredients in a big soup pot. Simmer 20 minutes. Serve with sour cream, shredded cheese, and tortilla chips.

(Oh, and it was also really good the next day with grilled cheese!)


Avocado Salad
(I actually got this from my friend Johanna, but I didn't have all of the ingredients. She uses a packet of Zesty Italian salad dressing mix and fresh lemon juice, both of which I didn't have. Still good:) Also, olives might be a good addition.)

2 avocados, chopped
2 small tomatoes, chopped
1 can black beans
1 can corn (or use the Mexicorn for more flavor)
About 4 squirts Ken's Steakhouse Lite Northern Italian with Basil and Romano salad dressing

Stir together and serve as is or with tortilla chips.