Sensational Summer Salads from Chef Gwen Marzano

Posted by: Garden of Life on Friday, June 06, 2014

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

2 limes

1 Tbsp. Olive Oil

1 ½ tsp. Chili Powder

½ tsp. salt


Serves: 6-8



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



Serves: 6


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.


Jennifer commented on Saturday, June 07, 2014
Hello Gwen. Good to read that you have become so successful. I attended your classes at Whole Foods Montrose a few years ago. I cannot wait to try the Colorful Black Bean salad.

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