E2L Lunch

This is a quick post as I am getting ready to run out of the door any minute, but I wanted to share with you our lunch.
I wanted to make something yummy while staying within the guidelines of our new eating plan.

What I did.
I started soaking some red beans last night. This morning I cooked them and then cooled them in the refrigerator.

I chopped...
1 avocado in a small dice
1 medium tomato, in a small dice
1/2 organic cucumber diced
1/4 of a vidalia onion, in a small dice

I then mixed them together.

In a blender I combined:
1 pkg. silken light tofu
3 roasted red peppers in water
1/4 c. vinegar
1 tsp. stone ground mustard
1/4 tsp cumin
1/2 tsp. cilantro
cracked black pepper to taste.
Blend and serve.

I had 1 clam shell container of organic spring field greens and I added about 2 cups per plate topped with 1/4 cup avocado salsa, 1/2 cup red beans and 2 tbls. of the dressing.
Serve with a veggie tray of fresh baby snow peas, grape tomatoes, cucumber rounds, broccoli and celery sticks. Spinach and artichoke hummus optional!