Cucumber, Corn, Black Bean & Avocado Salad

 

 

 

 If you love vegetables, today’s recipe is a tasty, filling salad that has great flavor from the mix of ingredients. It’s perfect for using up summer produce from the garden or farmer’s market. It’s topped with a lemon vinaigrette. You can easily adapt it with what you have on hand with additions or subtractions.

 

 

 

 

Cucumber, Corn, Black Bean & Avocado Salad

Use organic when available. Serves 4

Ingredients

Salad

• 1 seedless cucumber diced
• 15 oz can black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 1/4 cup corn (frozen and defrosted or leftover cooked corn cut from cob)
• 1/2 red onion, chopped
• 1 avocado diced
• 1/2 cup fresh cilantro or parsley chopped

Lemon Vinaigrette

• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp finely chopped cilantro or parsley
• 1 tsp honey
• 1/2 tsp ground cumin
• salt and pepper to taste
• dash of hot sauce optional

Instructions

• Toss cucumber, black beans, tomatoes, corn, avocado, and onion together in a large salad bowl.
• Whisk olive oil, lemon juice, honey, and cumin together in a bowl
• Add cilantro or parsley, salt, and pepper to taste (plus hot sauce if using)
• Drizzle over salad
• Toss gently to coat
• Refrigerate 30 minutes
• Serve chilled

Enjoy!

 

 

 

 

 

 

 

 

  

 

  This post was shared on these fabulous link parties!

 

Green Bean Salad With Tomatoes, Olives & Feta

 

 

Summer is the time when fresh vegetables are plentiful. Today’s salad is a marinated dish of fresh green beans, tomatoes, red onions, and olives with a sprinkling of feta. The dish should marinate at least 3 hours in a refrigerated covered dish, but I like to leave it overnight. You can double the recipe for a big bowl for a cook-out or use the recipe for your immediate family. Make it to your family’s taste; my sister loves black olives while I love green. Fresh tomatoes can be small grape tomatoes or large heirloom tomatoes chopped into bite-sized pieces.

Green beans are a very healthy vegetable and are packed with nutrients such as Vitamin A, C, and K, potassium, iron, and calcium. Green beans are also low in calories, low sodium, low-carb and high in fiber. Plus the Greek inspired dressing is easy and so tasty.

Green Bean Salad With Tomatoes, Olives & Feta

Use organic when available. Serves 4

Green bean salad is made with fresh green beans, tomatoes, feta cheese and olives, all tossed in a Greek style dressing. 

Ingredients

Salad

• 1 lb fresh green beans trimmed (halved if desired)
• 1 cup cherry or grape tomatoes halved (or tomato of choice chopped)
• 1/4 cup red onion sliced
• 1/3 cup kalamata olives pitted & sliced (or olive of choice)
• 1/4 cup chopped fresh basil or oregano
• 1/4 cup optional almond slices or chopped walnuts
• 1/2 cup feta cheese crumbled ( or goat cheese or shaved parmesan cheese)

Dressing

• 1/4 cup olive oil
• 2 tbsp red wine vinegar (or apple cider or balsamic)
• 1 clove garlic minced
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• salt and pepper to taste

Instructions

• Heat salted water to boil and add green beans
• Cook about 3 minutes until just tender
• Remove beans and plunge into a bowl of iced cold water to cool
• Drain beans and pat dry
• Place beans in serving dish
• Heat oil over medium heat in skillet
• Add crushed garlic and cook until just fragrant about 30 seconds
• Remove from heat
• Add tomatoes, Dijon mustard, olives, fresh herbs, red wine vinegar, lemon juice, feta
• Pour mixture over beans
• Toss to evenly coat green beans
• Add salt and pepper to taste
• Cover and refrigerate for at least 3 hours
• Optional garnish with nuts

Enjoy!

This post was shared on these fabulous link parties!