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Southwest Corn and Black Bean Salad
This bean, corn and nuts in this salad combine to create 19 grams of protein per serving this is a very flavorful salad and easy to make!
Ingredients:
1 1/2 cups corn kernels(fresh/frozen)
1/3 cup pine nuts
1/4 cup lime juice
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh cilantro
2 (14.5ounce) cans black beans, rinsed
2 cups shredded red cabbage
1 large tomato diced
1/2 cup minced red onion
Preparation:
1. Place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
2. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.
3. Freshly ground pepper and salt to taste just before serving.
Simple Orange & Red Onion Salad
Drizzled with a tangy dressing, this appealing salad makes a colorful and tasty alternative to the usual tossed salad. Plus you can assemble it in minutes.
Ingredients:
4 cups tom romaine
2 medium navel oranges, peeled and sectioned
1 small red onion, sliced and separated into rings
1/4 cup olive oil
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Directions: On a serving platter, arrange the romaine, oranges and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad; serve immediately. |
