Fresh Corn & Black Bean Salad

This is a great summertime salad. I tend to have trouble always eating right during the summertime when the kids are out of school, mainly because we get so busy. So I like to keep salads like this on hand during the summer months because I can make it one day and then have a healthy lunch/snack option on hand over the next few days.

Fresh Corn & Black Bean Salad

~servings vary~

*I like to serve this salad over lettuce, topped with crumbled queso fresco, crushed tortilla chips and chopped avocado. 

What You'll Need:

For the Dressing:

juice of 2 limes (3-4 T.)

1 small garlic clove, minced

1-2 t. honey (to taste)

1/4 t. cumin

1/3 c. canola oil

salt and pepper to taste

For the Salad

2 ears of fresh corn, cooked & kernels removed

1 can of black beans, rinsed and drained

1 pint of grape or cherry tomatoes, halved

1 bunch of radishes, very coarsely chopped

1/2 c. chopped green onions (or you could use 1/4 chopped red onion)

1/4 c. rough chopped cilantro leaves

What you do:

1. Make the dressing: Combine all the ingredients for the dressing and set aside.

2. Combine the salad ingredients in a large bowl. Add the dressing. Toss to combine. 

3. Refrigerate for at least 30 minutes before serving to blend the flavors.

Asian Chicken and Spinach Salad

The summer months are just around the corner. Which means it's time to exchange some of those heartier meals for some lighter more refreshing ones. I love main dish salads. They are filling without being heavy. As is the case with this Asian Chicken and Spinach Salad. Loaded with fresh, vibrant veggies, tender poached chicken and a flavorful dressing, this salad makes for a satisfying meal.

Asian Chicken and Spinach Salad

~serves 4~

Note* If your family eats in shifts like mine often does, or you aren't planning to eat it all at once, keep the salad components separate until your are ready to eat it.

Ingredients:

For the dressing (makes just over a cup)

6 T. rice vinegar

3 T. creamy peanut butter

1 1/2 T. hoisin sauce

1 T. low-sodium soy sauce

1 T. toasted sesame oil

3/4 t. chili-garlic paste (or you could substitute with your favorite hot sauce)

1 garlic clove, minced

3/4 t. grated fresh ginger

1/3 c. canola oil

1 1/2 T. toasted sesame seeds

For the chicken

1 c. water

1/4 c. low-sodium soy sauce

1/4 c. mirin (sweet rice wine)

4 (1/8 inch thick) slices of ginger 

3 garlic cloves, peeled and smashed

1 lb. boneless, skinless chicken breasts

Remaining salad ingredients

6 oz. package baby spinach

1 large carrot, peeled and shredded (about 1 c.)

4 scallions, thinly sliced

1 red bell pepper, cut into matchstick pieces

3/4 c. shelled edamame

11 oz. can mandarin oranges, drained

1/3 c. sliced almonds, toasted

Instructions:

1. Make the dressing. In a blender combine all the dressing ingredients except for the sesame seeds. Blend until well combined. Add the sesame seeds, pulse two or three more times. Pour into a small bowl and set aside until ready to use.

2. Poach the chicken. In a large skillet combine all the ingredients for the chicken. Bring to a simmer over medium heat. Turn the chicken over, cover and gently simmer for about 10-15 minutes or until chicken is cooked through. (Adjusting heat as necessary to keep the chicken at a gentle simmer, a hard boil will produce tough chicken.) Remove chicken from poaching liquid and let rest for 5 minutes. Slice thinly. Toss with a spoonful or two of the dressing.

3. Finish the salad. Combine all the vegetable components in a large bowl, add the dressing and toss gently to combine. Divide salad onto individual plates, top with chicken and toasted almonds.

Spinach and Asparagus Salad with Roasted Red Peppers, Smoked Paprika Croutons and Kalamata Olive Vinaigrette (now that's a mouthful)

Yippee! Spring is coming, and that means asparagus is in season once again. Every winter I look forward to the tell-tale sign that spring is on the horizon when asparagus appears in abundance at every local supermarket. And I am all over it!

It wasn't always this way for me. I was convinced for years that I hated asparagus. Due to bad childhood memory association, the asparagus of my youth was overcooked, slimy, army-green, salty and always from a can (same thing with peas and spinach, ugh! However, as a kid I actually liked those). Asparagus straight-up scared me. I was led to believe that this was some sort of gourmet thing, of which I was convinced I wanted to have nothing to do with.

This fear of asparagus endured long and strong, even through my early adult life, where I spent 6 1/2 years as a vegetarian. I never touched the stuff. It wasn't until my mid-twenties, newly-married, my husband started to hint to me that we should give it a try (I think his kid/asparagus experience was not too different from mine). We bought some beautiful, fresh asparagus,cooked it up the right way and happily devoured it. Now I joke with my husband that asparagus is the vegetable of our love.

So now me and asparagus are perennial buddies. No longer a nightmare from my youth. I love it steamed, sauteed, fried, baked, broiled & grilled. Just keep that can away from me. What a sad fate for such a beautiful vegetable.

Spinach and Asparagus Salad with Roasted Red Peppers, Smoked Paprika Croutons and Kalamata Olive Vinaigrette 

~serves 6~

*note:  putting the goat cheese in the freezer for 10-15 minutes prior to crumbling makes it much easier to crumble without sticking to your fingers so much.

Ingredients:

For the smoked paprika croutons:

2 c. 1/2 inch bread cubes

2 T. extra-virgin olive oil

1 clove of garlic, minced in a garlic press or grated on a microplane grater

3/4 t. smoked paprika

1/8 t. salt

For the kalamata vinaigrette: (makes about 2/3 c.)

2 T. finely minced kalamata olives

1 T. minced shallot

3/4 t. minced fresh thyme

1/2 t. smoked paprika

1 1/2 T. red wine vinegar

1/3 c. extra-virgin olive oil

salt & pepper

For the salad:

1 lb asparagus, tough ends snapped off, cut into 2-inch lengths

2 red bell peppers, roasted, peeled, cut into 2-inch strips

6 oz. bag baby spinach

4 oz. goat cheese, crumbled

kalamata vinaigrette

smoked paprika croutons

Directions:

1. For the croutons: Preheat the oven to 350 degrees. Mix together olive oil, garlic, smoked paprika, and salt in a medium bowl. Add bread cubes and toss until evenly coated. Spread onto a rimmed baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove from oven. Cool completely.

2. For the vinaigrette: Combine all the dressing ingredients (plus salt and pepper to taste). Set aside.

3. To prepare the asparagus: Bring 2 quarts of water to a boil in a large saucepan. Add 2 t. salt and asparagus. Cook for about 2 minutes, until asparagus is bright green and crisp-tender. Remove asparagus with a slotted spoon and plunge immediately in a bowl of ice water to stop the cooking. Drain asparagus and pat dry with paper towels or a clean kitchen towel. 

4. To put the salad together: Combine the asparagus and roasted peppers in a medium bowl. Toss in 2 tablespoons of vinaigrette. Toss the spinach with the remaining vinaigrette, add in the asparagus-roasted pepper mixture, the goat cheese and the croutons. Toss well to combine. Serve immediately.