Quick Black Bean Salad

Another delicious salad for a hot summer day!

Serves 4

2 (16-oz) cans black beans, rinsed and drained
1 large tomato, chopped
1 package of frozen corn (or 1-2 cups fresh sweet corn cut off the cob)
1/2 vidalia onion, chopped
1 can sliced water chestnuts
1 bunch cilantro, chopped
1/2 lime, juice/zest
3 T balsamic vinegar

Mix it all together and serve chilled.  Refrigerating for a little while is nice to let the flavors blend.

So easy and so tasty!

Cucumber Salad

Makes 6 servings

1/4 c vinegar or lemon juice
1 T sugar (or agave, use less because it's sweeter!)
1/2 t sea salt
1/4 t celery seeds
1 large cucumber, thinly sliced
1/3 c thinly sliced red or white onion

Toss all together.  Cover and chill for 4 hours.  This salad will last in the fridge up to 5 days.

Yummmm.

Quick Balsalmic Vinegarette

This is easy peasy!

1/4 c Balsalmic vingar
3/4 c + extra virgin olive oil
1 T garlic
1/2 t sea salt
1/2 t pepper
2 t dark brown sugar

Shake this up in a jar and add to your favorite salad.  More olive oil can be used for a milder taste.  This one's pretty bold!

Southwest Quinoa and Black Bean Salad

3/4 c. quinoa
1 1/2 c. water
1/2t salt
1 red bell pepper, diced
1 can black beans, rinsed and drained
1/2 c. sliced green onions
1/2 c. chopped cilantro

dressing:
2T lime juice
1t spike seasoning (optional)
1t ground cumin
1/2t chile powder
fresh ground pepper to taste
1/4 c. extra virgin olive oil

Enjoy!! :)