There’s nothing like cold fresh salads to remind you of the warm weather and the best part is that you can pair salads with grilled fish, steak, chicken, and even pork. If you’re worried that you don’t eat enough veggies, or lack nutrients like proteins and fiber, then eating these hearty salads is the best way to go!
Black Bean and Corn Salad
Ingredients:
1/3 cup of fresh lime juice
1/2 cup of olive oil
1 clove of garlic, minced
1 teaspoon of salt
1/8 teaspoon ground cayenne pepper
2 (15-ounce) cans black beans, rinsed and drained
1 1/2 cups fresh corn kernels
1 avocado, peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped cilantro
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Cold Lentil Salad
Ingredients:
2 bulbs of garlic
1 teaspoon of olive oil
1 pound of dry brown lentils
4 cups of water, or as needed to cover
1 pint of grape tomatoes, halved
1 bunch of fresh parsley, finely chopped
1/4 cup of balsamic vinegar
1/4 cup of olive oil
Salt and black pepper to taste
Instructions: Preheat oven to 400 degrees. Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish. Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again.
Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup of olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.
Cauliflower and Quinoa Salad
Ingredients:
1 head cauliflower, cored and chopped into florets
2 tablespoons olive oil
1 cup quinoa, rinsed well
¾ cup raw cashew pieces
¾ cup apricots, chopped
3 tablespoons chopped parsley
½ tsp salt
For garnish: crumbled feta, optional
Dressing
¼ cup freshly squeezed lemon juice
½ cup olive oil
½ teaspoon ground cumin
½ teaspoons kosher salt
A few grinds fresh black pepper
Instructions:
Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper. Put cauliflower florets in a medium bowl and toss well with olive oil and salt. Spread evenly on the prepared baking sheet in a single layer. Place sheet in oven and roast for about 15-20 minutes or until florets are golden brown. Remove from oven and let cool.
Meanwhile, cook quinoa according to package directions. Once done, put the warm quinoa in a large mixing bowl with the raisins and toss well. Toast the cashews in a cast iron skillet over medium heat, watching carefully and stirring often until lightly browned. Let cool and roughly chop them. Add the cashews, cauliflower, and parsley to the bowl with the quinoa and mix well.
Whisk all the dressing ingredients together and toss into quinoa mixture, using more or less dressing depending on personal preference.