Summertime is meant for salads and these two couldn’t be any easier. Packed with protein, garden fresh vegetables and herbs, pack one for your weekday lunches or weekend lunchtime picnics.
Cannellini Bean and Dill Salad
Serves Two
Ingredients
2 cups cooked cannellini beans (or one can drained)
1 ripe avocado
1 cup cooked black beans
1 red pepper chopped
2 tbs chopped red onion
1/2 an english cucumber sliced in quarters
1 tbs finely chopped fresh dill
1/3 cup cubed swiss cheese (optional)
4 tbs olive oil
Fine sea salt and pepper, as desired
DIRECTIONS
Combine all ingredients in a large bowl, mix and enjoy on its own or over fresh
bread or whole grain crackers.
Quinoa Mexican Salad
Serves four
INGREDIENTS
2 cups organic quinoa, cooked
1 can organic corn
1 cup cooked black beans
2 avocados
1 cup chopped cherry tomatoes
1/2 a small red onion chopped
olive oil/sea salt/pepper as desired
squeezed juice and cilantro (optional)
DIRECTIONS
Combine ingredients, mix well, refrigerate for at
least one hour before serving.
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