Black Bean and Corn Salad

This refreshing salad is a perfect combination of hearty black beans, sweet corn, crisp bell peppers, zesty green onions, and a flavorful blend of herbs and spices. This salad is ideal for those looking for a nutritious and satisfying option, as it is rich in fiber, protein, and essential nutrients. Enjoy this versatile salad as a side dish, a topping for tacos, or as a tasty and healthy snack.

Ingredients

• ½ cup olive oil

• ⅓ cup fresh lime juice

• 1 clove garlic, minced

• 1 teaspoon salt

• ⅛ teaspoon ground cayenne pepper

• 2 (15 ounce) cans black beans, rinsed and drained

• 1 ½ cups frozen corn kernels

• 1 avocado - peeled, pitted and diced

• 1 red bell pepper, chopped

• 2 tomatoes, chopped

• 6 green onions, thinly sliced

• ½ cup chopped fresh cilantro

Directions

1. Place olive oil, lime juice, garlic, salt, and cayenne pepper in a small jar. Close the lid tightly and shake the jar until the dressing is well combined.

2. Combine in a salad bowl beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.

3. Shake dressing again, pour over salad, and toss to coat.

TexMex Pasta Salad

Try this southwestern twist on a summer favorite at you next cookout.

Ingredients

• ½ (16 ounce) package rotini pasta

• ⅓ cup vegetable oil

• ¼ cup fresh lime juice

• 2 tablespoons chili powder, or to taste

• 2 teaspoons ground cumin

• ½ teaspoon salt

• 2 cloves garlic, crushed

• 1 ½ cups whole kernel corn

• 1 (15 ounce) can black beans, drained and rinsed

• ½ cup diced green bell pepper

• ½ cup diced red bell pepper

• ½ cup fresh cilantro leaves

• 1 cup chopped roma (plum) tomatoes

Directions

• Step 1

  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

• Step 2

  In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.

• Step 3

  Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

Spring Broccoli Salad

Broccoli salad is the perfect spring dish. With broccoli and cauliflower being cool weather plants, you might have some just about ready to harvest.

Ingredients

• 2 heads broccoli, cut into florets

• 1 head cauliflower, cut into florets

• 1 medium carrot, shredded

• ¼ medium red onion, minced

• 5 slices cooked and crumbled bacon

Dressing:

• 1 cup mayonnaise

• ¼ cup red wine vinegar

• 1 tablespoon cayenne pepper sauce (such as Frank's® RedHot®)

• ½ teaspoon garlic powder

• salt and ground black pepper to taste

Directions

• Step 1

  Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool.

• Step 2

  Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl.

• Step 3

  Remove florets from the ice water and put on paper towels to dry.

• Step 4

  When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.

Japanese-Style Cabbage Salad

This Japanese-style cabbage salad is comparable to what is served in Japanese restaurants. It's vegan, tastes great, and goes well with Japanese and American food instead of coleslaw.

Ingredients

• ½ large head cabbage, cored and shredded

• 1 bunch green onions, thinly sliced

• 1 cup almond slivers

• ¼ cup toasted sesame seeds

Dressing:

• 3 tablespoons sesame oil

• 3 tablespoons rice vinegar

• 1 tablespoon white sugar (Optional)

• 1 clove garlic, minced (Optional)

• 1 teaspoon grated fresh ginger root (Optional)

• 1 teaspoon salt

• 1 teaspoon black pepper

Directions

1. Combine cabbage, green onions, almond, and sesame seeds in a large bowl.

2. Make dressing: Whisk together sesame oil, vinegar, sugar, garlic, ginger, salt, and pepper in a small bowl until sugar is dissolved.

3. Pour dressing over cabbage mixture and toss until well combined.

Perfect Summer Fruit Salad

This fruit salad is perfect for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the citrusy sauce really makes it.

Ingredients

Sauce:

• ⅔ cup fresh orange juice

• ⅓ cup fresh lemon juice

• ⅓ cup packed brown sugar

• ½ teaspoon grated orange zest

• ½ teaspoon grated lemon zest

• 1 teaspoon vanilla extract

Salad:

• 2 cups cubed fresh pineapple

• 2 cups strawberries, hulled and sliced

• 3 kiwi fruit, peeled and sliced

• 3 bananas, sliced

• 2 oranges, peeled and sectioned

• 1 cup seedless grapes

• 2 cups blueberries

Directions

1. For the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool.

2. For the salad: Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.

Hot Greek Salad

It’s a Greek Salad, but warm and filling!

Ingredients

Ingredient Checklist

• 1 cup orzo pasta

• 1 ½ tablespoons olive oil

• 2 skinless, boneless chicken breast halves, cubed

• 4 cloves garlic, crushed

• 1 tablespoon Greek seasoning, or to taste

• 2 cups fresh spinach

• 1 cucumber, cubed

• 1 tomato, cubed

• 1 (15 ounce) can large black olives, drained

• 2 tablespoons sun-dried tomato vinaigrette

• ¼ cup crumbled feta cheese

Directions

1. Bring a large pot of lightly salted water to a boil.

2. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes.

3. Drain and keep warm.

4. Heat olive oil in a large skillet over medium heat; cook and stir chicken, garlic, and Greek seasoning until chicken is no longer pink in the center and juices run clear, about 10 minutes.

5. Add spinach, cucumber, tomato, olives, and vinaigrette; lower heat and simmer until spinach begins to wilt, 5 to 10 minutes.

6. Serve over orzo; top with feta cheese.