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.

Lentil & Summer Vegetable Salad

I cannot believe that it’s August, I feel like summer is flying by!  We’re trying to enjoy the the summer fruits and vegetables every single day.  There are many fresh tomatoes, zucchini’s and cucumbers in our fridge.

I’ve been trying to make easy salads that incorporate summer vegetables.  This is a salad which was not only nutritious, but also delicious (sorry, that’s so cheesy!).  But it’s true!  Definitely a keeper for a lunch salad.  It’s great with a slice of fresh bread or a pita.

Lentil & Summer Vegetable Salad
Adapted from: Fresh 365

1 cup of uncooked lentils
2 tomatoes, chopped
1/2 red onion, chopped
10 radishes, sliced
1-2 bell peppers, chopped (use colorful one’s)
1/2 cup cilantro, chopped
1 cup kalamata olives, sliced in half
1/4 cup capers, drained
1/4 cup olive oil
juice of 1 lemon
1 1/2 cups feta cheese, crumbled

Cook lentils in boiling water for about 20 minutes.  Drain, and add to a large bowl.  Add the tomatoes, red onion, radishes, bell peppers, cilantro, kalamata olives, capers, olive oil, lemon juice and feta cheese.  Toss all of the ingredients together before serving.