Black Bean Citrus Salad

Corn is just overflowing at our farmer’s market.  This summer we’ve been trying to eat mostly fresh ingredients (lots and lots of tomatoes!), and corn is a summer-must-eat on my list.  So when I was browsing the Eat, Live, Run blog, I noticed Jenna posted a great lunch salad and it had corn- I was excited.

Naturally, I assumed you’d have to cook the corn, and then add it to the salad.  Boy, was I wrong!  Yes, you can eat raw corn- I never knew that.  And it’s so delicious, clearly I’ve been missing out.

If you’re like me, you might ask how this is possible.  What you have to do is peel of the corn husks, peel of the silks (the hairy stuff) and wash the corn.  Cut off an inch off of the pointy side of the corn, so you can set it down on a flat surface.  Grasp the stalk end holding it vertically over a cutting board, and carefully slice downward over the cob cutting off the kernels.

Great salad that incorporates the fresh vegetables available this month, and it’s very healthy!

Black Bean Citrus Salad with Quinoa
Adapted from: Eat, Live, Run

1 cup quinoa, uncooked
2 15oz cans of black beans, drained and rinsed
1/2 red onion, diced
1 large grapefruit, divided into segments & chopped
1 red bell pepper, chopped
3 ears of fresh corn, kernels chopped off
1 jalapeño, optional
1/4 cup cilantro, chopped
juice of 2 limes
3 tbsp olive oil
1/2 tsp salt
1 large avocado, diced

Cook quinoa per package directions.  Once cooked and cooled, add to a large bowl.

Into the bowl, add the: black beans, red onion, grapefruit segments, bell pepper, corn kernels, jalapeño and cilantro.  Toss well to combine.

In a small bowl whisk together the lime juice, olive oil and salt.  Pour dressing into the bowl, and toss well to combine.

Once you divide the salad over bowls or plates to serve, top off with avocado pieces.

Southwest Pasta Salad

Marathon training has started, only 118 days until the Marine Corps Marathon!  Which means Saturday’s start early, and lunch becomes significant.  During the rest of the year, on the weekends, we tend to have a bigger breakfast, which then leads to a skipped lunch and early dinner…or something along the lines of that.

Since we ignore weekend lunches, I need some quick and healthy ideas.  It’s probably not a good idea to do a long run, and then fill my tummy with some greasy stuff, right?  This salad was great: easy to make, delicious to eat and nutritious.  And when you’re like me, the Mexican flavors are always welcome in my tummy.

Since it is 4th of July weekend, some of you might be picnicking- well this would be a great addition.  This can be made a day ahead and takes almost no time.  In addition, pasta salads are always liked by many.

Southwest Pasta Salad
Adapted from: Aggie’s Kitchen

1/2 box spiral pasta (or other fun shapes)
2 tbsp olive oil
4 garlic cloves, minced
1 white or yellow onion, chopped
1 tsp chili powder
1 tsp dried cilantro
1 red bell pepper, chopped
1 jalapeño, chopped (optional)
1 15-oz can of black beans, rinsed
2 tomatoes, chopped
1 tsp salt
1 tsp pepper
1/3 cup cilantro, chopped

Cook pasta according to directions on the box.

Heat the olive oil in a skillet, then add the onion and garlic.  Cook for a couple of minutes until the onion turns translucent.  Add the chili powder and dried cilantro, stir well.  Then add the red bell pepper and jalapeño.  Cook for another couple of minutes.  Finally, add the black beans- cook and stir this mixture for 3-4 minutes.

Finally, add the pasta and vegetable mixture into a bowl.  Add the tomatoes, cilantro, salt and pepper.  Toss the salad well.  You can serve it warm, or you can put it in the fridge for some time to cool it off.

Penn Quarter Farmer’s Market Summer Salad

Yes, it was a Farmer’s Market day today!  As I’ve written before, the Penn Quarter Farmers Market, here in Washington DC, is amazing!  It’s held every Thursday and we’ve been purchasing various fruits, vegetables, meats and eggs from there every week, it’s something I look forward to!

For over a week I’ve been craving a vegetable salad.  Just fresh veggies- easy and simple!  The weather has also cooperated today, it wasn’t too hot, which made it even better.  After making dinner, we went up on the roof and had our delicious salad, with some wine.  There was a nice breeze, and it wasn’t hot and humid.  Couldn’t have asked for a better Thursday night dinner.  I think there will be many more of these as the summer continues.

Penn Quarter Farmer’s Market Summer Salad

2 large heirloom tomatoes, roughly chopped
9 small cucumbers, sliced
1/2 red onion, chopped
1 red bell pepper, chopped
1/2 cup pitted kalamata olives
3/4 cup crumbled feta cheese
1/4 cup olive oil
juice of 1 lemon
salt & pepper to taste

Toss all ingredients together, and serve.  Bread and wine taste delicious with this!