Black Bean Corn Salad

image90

Ingredients: Serves 4

1 can black beans, rinsed 

1 cup frozen organic corn, steamed

1/2 avocado diced

1/4 small red onion, diced

1 red bell pepper, diced

handful fresh parsley or cilantro, chopped

1 Tbsp olive oil

2 Tbsp apple cider vinegar

Sea salt, fresh pepper, garlic powder to taste 

Preparation:

In a large bowl combine beans, corn, onion, pepper, and parsley. Season with salt, pepper, and garlic powder. Drizzle with oil and vinegar and toss until well combined. Add avocado and toss gently until mixed through.



Salad Nicoise

image91

Ingredients: Serves 1

1 cup romaine or Boston lettuce, chopped

1 hard boiled egg, halved lengthwise

1 plum tomato, quartered

handful string beans raw, or blanched

1 can tuna in water, drained

1 tsp capers

6-8 Nicoise olives (or kalamata)

1 tsp extra virgin olive oil

2 tsp apple cider vinegar

1 tsp Dijon mustard

Sea salt, fresh pepper, garlic powder to taste

Preparation:

Whisk oil, mustard, vinegar, salt, pepper, and garlic powder in a large bowl. Add lettuce and toss to combine. Place lettuce in serving bowl and top with tuna, tomatoes, olives, green beans, capers, and egg.

Vegetable Quinoa Salad

image92

Ingredients: Serves 4

1 cup quinoa, rinsed

14.5 ounces chicken or vegetable broth

1/4 cup water

1 small onion, chopped

1 tablespoon olive oil

1 medium sweet red pepper, chopped

1 small carrot, chopped

1/2 cup chopped fresh broccoli

2 garlic cloves, minced

1 teaspoon dried basil

1/4 teaspoon pepper

olive oil

2-3 lemon slices

Preparation:

In a small nonstick saucepan lightly coat with olive oil, toast quinoa over medium heat until lightly browned, stirring occasionally. Add broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is absorbed. 


Meanwhile, in a large skillet lightly coated with olive oil, saute onion for 2 minutes. Add peppers, carrots, broccoli and garlic; saute 3 minutes longer. Add basil and pepper; cook and stir just until vegetables are tender, but still firm. 


In a large bowl add quinoa and vegetables. Once cooled squeeze fresh lemon and toss until well combined. Can be served chilled or at room temperature.

Cucumber Mint Salad

image93

Ingredients: Serves 6

2 large cucumbers, diced

1/3 cup apple cider vinegar

1 teaspoon salt

12oz grape tomatoes, halved

2/3 cup coarsely chopped red onion

1/2 cup chopped fresh mint leaves

3 tablespoons olive oil

salt, pepper, and garlic powder to taste

Preparation:

In a large bowl add cucumbers, tomatoes, onion, and mint. Season with salt, pepper, and garlic powder. Drizzle with vinegar and oil and toss until well combined. Can serve chilled or at room temperature.