Preparation Time: 20 minutes
Cooking Time: 75 minutes
Servings: 4

1 lb. Ground beef
Pepper (as desired)
Salt (as desired)
Hot pepper sauce (as desired)
5 tsp. Chili powder
5 tbsp. Cumin, ground
25 cup Cilantro, chopped
1 clove Garlic, crushed

2 tbsp. Agave sweetener
1 tbsp. Lemon juice

2 tbsp. Lime juice

5 cup Red wine vinegar
5 cup Coconut oil
1 Red onion, chopped
10 oz. Corn kernels, frozen
1 Red bell pepper, frozen
1 Green bell pepper, chopped
15 oz. Cannellini beans, rinsed and drained
15 oz. Kidney beans, rinsed and drained
15 oz. Black beans, rinsed and drained
32 oz. Mahi-mahi


  1. In a serving bowl, combine the red onion, frozen corn, bell peppers, and beans and mix well.
  2. In a smaller separate bowl, combine the pepper, cumin, cilantro, hot pepper sauce, garlic, salt, sugar, lemon juice, lime juice, red wine vinegar, and coconut oil and whisk well.
  3. Pour the dressing over the salad and toss well to coat, cover the salad with plastic wrap, and chill in the refrigerator and serve chilled.
  4. Prior to serving Season the fish as desired.
  5. Add the coconut oil to a pan before placing the pan on the stove over a medium heat burner.
  6. Add in the fish and let it cook for approximately 5 minutes on each side.

Calories: 709 kcal
Protein: 39.23 g
Fat: 47.12 g
Carbohydrates: 36.61 g