With summer upon us, light and delicious salads are a great go-to meal or side dish in the heat. Chef Gwen Marzano shares these two tasty salads that are packed with nutrition and are guaranteed to quickly disappear!
Colorful Black Bean Salad
Vegan, Gluten, Dairy and Soy Free
1 pound cooked Black Beans
½ cup cherry tomatoes sliced in half
½ cup yellow bell pepper, chopped
½ cup orange bell pepper, chopped
1 cup mango, cut into bite sized pieces
¼ cup chopped cilantro
1 cup cubed Avocado
½ cup corn (I like to use fresh corn on the cob, uncooked)
1 Tbsp. chopped jalapeno
1 Tbsp. Olive Oil
1 ½ tsp. Chili Powder
½ tsp. salt
Place beans and veggies in a large bowl. Mix in juice of the limes, olive oil, salt and chili powder. Gently mix in avocado, mango and cilantro. Refrigerate and serve. Lasts three days refrigerated.
Berry Impressive Fruit Salad
1 6oz container of Blueberries
1 6oz container of Raspberries
1 6oz container of Blackberries
1 16oz container of Strawberries
¼ cup fresh mint leaves
1 can of coconut milk
1 ½ Tbsp. Garden of Life coconut oil
2 tsp. chopped Ginger Root
2 Tbsp. Maple Syrup
1 Tbsp. Orange Juice
1/8 tsp. Coriander
Wash berries and place in a large bowl (you will need to slice strawberries into bite size pieces first). In a blender, blend all dressing ingredients. Pour dressing over the berries and mix well. Top with fresh mint leaves.
Option: Use dressing as a dip for fruit skewers
Lasts 2 days refrigerated.