BLACK BEAN & CORN SALAD

Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

By Jennifer Segal
Servings: 6 (as a side dish)
Total Time: 30 Minutes
Ingredients

For the Salad
2 ears fresh corn
1 cup chopped red onion
1 (14.5 oz) can black beans
1 red bell pepper, diced (about 1 cup)
1/2 cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired)
1 avocado
For the Dressing
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice, from 1-2 limes
2 tablespoons honey
1/4 cup plus 2 tablespoons vegetable oil
1 large garlic clove, roughly chopped
1/4 teaspoon dried oregano
3/4 teaspoon cumin
3/4 teaspoon salt
1/4 teaspoon black pepper
2 chipotle peppers in adobo sauce
Instructions

Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.
Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.
Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro.
Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.
Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.
Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold

CHICKEN THAI SALAD

Rainbow Thai Chicken Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: About 4-6 servings

Ingredients

Thai Chicken Salad Ingredients:
• 3 cups shredded cooked chicken
• 2 cups shredded purple cabbage
• 1 cup shredded green cabbage
• 1 avocado, diced
• 1 mango, peeled, pitted and diced
• 1 (large) carrot, julienned or shredded
• 1 red pepper, cored and julienned (or diced)
• 1 cup roughly chopped fresh cilantro leaves
• 1/2 cup chopped green onions
• 1/4 cup chopped cashews or peanuts
Peanut Dressing Ingredients:
• 1/2 cup natural peanut butter
• 2-3 tablespoons hot water
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)
• 2 tablespoons honey
• 1/4 teaspoon sesame oil
• juice of 1 lime
• pinch of red pepper flakes

Method

To Make The Salad:

Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.

To Make The Dressing:

Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.

TORTELLINI SALAD

1 (20 ounce) package refrigerated cheese tortellini 1 1/2 cups grape tomatoes, cut in half 1 large cucumber, chopped 1 cup kalamata olives, pit removed and chopped 1/2 red onion, chopped 3/4 cup crumbled feta cheese For the Dressing: 1/4 cup extra virgin olive oil 3 tablespoons red wine vinegar 1 clove garlic, minced 1/2 teaspoon dried oregano Salt and pepper, to taste

Directions
1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

Note-this salad will keep in the fridge for up to 3 days.

CANDIED WALNUT AND PEAR SALAD

Candied Walnut, Pear and Goat Cheese Salad


1 cup walnut halves

1/4 cup plus 2 tablespoon granulated sugar

5 cups baby lettuce greens or torn mixed lettuce greens

2 cups arugula leaves, torn

1 small red bell pepper, seeded, stemmed and silvered

2 pears, cored and cubed

1 1/2 ounces soft goat cheese, crumbled

Vinaigrette (recipe follows)

Salt and freshly ground pepper to taste

1. In a heavy, nonstick skillet melt the sugar around the almonds, stirring constantly. Remove from heat immediately and quickly spread onto foil-covered surface to cool. Break apart, if necessary.

2. Combine the lettuce, bell pepper, pears, cheese, and the candied walnuts in serving bowl and toss to coat with vinaigrette.

3. Season with salt and pepper as desired and serve.

Vinaigrette

2 tablespoons balsamic vinegar

1 teaspoon minced shallot

1/4 cup plus 2 tablespoons extra-virgin olive oil

Salt to taste

Freshly ground pepper to taste

1. In a small bowl, whisk together the vinegar and the shallot. Add the oil in a stream, whisking until it is emulsified. Season the vinaigrette with salt and pepper to taste.

Makes 6 servings.