Black bean soup, baked up red potatoes and super salad

Super Salad Avocado Dressing:

1/2 avocado
1/8-1/4 cup water
1 1/2 tablespoons cider vinegar
2 tablespoons lemon juice
1 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
2 green onions chopped
1 tablespoon parsley
1 large clove garlic
black pepper to taste

Blend all ingredients with a blender, or immersion blender. It’s good the same day, or you can make ahead. We also like to make a double batch because the dressing is great on everything, like baked red potatoes.

In the salad pictured: grated carrots, diced red bell pepper, grape tomatoes, pea shooter sprouts, sprouted beans and cucumbers.

Black Bean Soup:

Saute half a bunch of green onions in a small amount of oil. Add in 3-4 cloves of garlic, minced. After a minute or so, add jalapenos (10 slices of the pickled jar variety), 2-3 tablespoons fresh cilantro, 1/2 diced red pepper pepper. Cook for another minute, then add 2 cups of leftover vegetable juice (or diced tomatoes, tomato juice, etc.) Bring to a boil then reduce heat to simmer, then stir in a generous amount of cumin, parsley, oregano, cayenne and red chili flakes. Add in two cans of black beans (or other beans). Bring back to a boil and make sure all ingredients are well mixed and nothing is sticking to the bottom of the pot. Add in 1 cup (or more) fresh swiss chard (or fresh or frozen greens). Add in 1 cup of corn (fresh or frozen). Season with salt and pepper. Cook on low heat for an hour. This soup is best made the night before.

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