Avocado and Tomato Salad

4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups cherry tomatoes
2 cups cucumbers, peeled and diced medium
1 cup red onion, diced small
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt
fresh black pepper
Lettuce (if you want)

Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
Makes 8 servings
Calories 201.9 Total Fat 17.9 g Sodium 10.2 mg Total Carbohydrate 11.6 g Dietary Fiber 5.8 g

Cafe Rio Cilantro Ranch Dressing!

1 pkg. Hidden Valley Ranch dressing mix

1 cup buttermilk

1/2 bunch of cilantro

1 small jalapeno (remove seeds)

1 cup mayo

1 tsp. lime juice

2 tomatillos (remove papery skin)

1 clove garlic

Blend in blender until mixed really well. Chill in fridge.

Black Bean Salad or Chip Dip or Burrito filling

Found this on All recipes.com but I changed a few things to our liking.  Wendy
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, I buy the peeled and then dice it myself
3/4-1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained, (I use 3 cans)  RINSE WELL and drain!
1 1/2 cups frozen corn kernels, I used a small frozen bag
1-3 avocado - peeled, pitted and diced
1 red bell pepper, chopped very finely
2 tomatoes, FRESH not canned, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro or up to a cup

1.Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.   Refrigerate for a few hours and the add right before serving.  Shake well and pour.
2.In a salad bowl, combine beans, corn, bell pepper, green onions, and cilantro. Stir well and cover, refrigerate for a few hours until ready to serve.  The colder the better! 
3. Remove salad bowl from Refrigerator, add avocado, tomato and pour dressing over mixture... serve, can be served with chips or eaten as a salad, or in a tortilla as a burrito.