Fire Roasted Corn Black Bean Salad
Ingredients
• 3 ears of corn, shucked/husked • 1 green bell pepper, diced • 1/2 cup red onion, diced • 1 can Black Beans, drained and rinsed • 1 tbsp. Parsley Flakes • 1 tbsp. White Vinegar • 3 tbsp. lime juice • 1 1/2 tsp. Cumin • 1 tsp. Salt • 1 tsp. Black Pepper • 3/4 cup Pure Olive Oil Directions • Grill the corn for 2-3 minutes on each side until corn is cooked. Remove from the heat and allow it to cool at room temp. for 5 minutes until it is cool to the touch. • Once the corn is cool, cut the kernels off the cob and place them in a large bowl. Discard the cobs. • Add the diced bell pepper, diced onion, black beans and parsley flakes. • Pour the vinegar, lime juice, cumin, salt and pepper into a small bowl. • Gradually whisk in the olive oil. • Mix the vinaigrette into the corn mix and add salt and pepper to taste. |
Greek Penne Chicken Salad
Ingredients
• 1 (16 ounce) package penne pasta • 1 1/2 tablespoons butter • 1/2 cup chopped red onion • 2 cloves garlic, minced • 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces • 1 (14 ounce) can artichoke hearts in water • 1 tomato, chopped • 1/2 cup crumbled feta cheese • 3 tablespoons chopped fresh parsley • 2 tablespoons lemon juice • 1 teaspoon dried oregano • salt to taste • ground black pepper to taste Directions • In a large pot with boiling salted water cook penne pasta until al dente. Drain. • Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes. • Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes. • Season with salt and ground black pepper. Serve warm. |
Beets Salad with Goat Cheese
Ingredients
· 4 medium beets - scrubbed, trimmed and cut in half · 1/3 cup chopped walnuts · 3 tablespoons maple syrup · 1 (10 ounce) package mixed baby salad greens · 1/2 cup frozen orange juice concentrate · 1/4 cup balsamic vinegar · 1/2 cup extra-virgin olive oil · 2 ounces goat cheese Directions
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