Black Bean & Corn Power Salad

With 21.7 grams of protein per serving and 21.3 grams of fiber, this power salad is sure to fill and fuel you up with only 6.9 grams of fat!

Ingredients:

Directions:

  1. In a large bowl, combine the corn, beans, parsley, onions, vinegar, oil, lemon juice, garlic, and honey or brown sugar. Let the salad marinate for 30 minutes at room temperature. Add salt and pepper to taste.
  2. Arrange the lettuce leaves on 4 salad plates; spoon the salad over the lettuce.

 

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Edamame Salad

 

Ingredients

  • 2 tablespoons canola oil
  • 4 cups (12 oz) cremini mushrooms, sliced
  • 1 16 oz package frozen shelled edamame, thawed
  • 1 cup (4 oz) sugar snap peas, sliced in half
  • 1 teaspoon fresh ginger, peeled and minced
  • 1/2 cup jarred roasted red bell peppers, cut into 1/2-inch strips
  • 1 8 oz can sliced water chestnuts, drained
  • 1/2 teaspoon Sriracha chile sauce
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoons rice wine vinegar

Directions

  1. Heat 1 tablespoon oil in a large pan over medium-high heat. Cook the mushrooms, stirring, until tender, 6 to 8 minutes. Transfer to a bowl and set aside.
  2. Add remaining oil to pan. Cook the edamame, snap peas, and ginger, stirring occasionally, until peas are tender and edamame is bright green, 3 to 5 minutes. Add the red pepper, chestnuts, Sriracha, and mushrooms and cook, stirring, until heated through. Season with salt and pepper. Remove from heat; stir in the toasted sesame seeds and vinegar. Serve hot, or refrigerate and enjoy cold.

     

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Spinach-Berry Salad

Utilize perfect summer strawberries with this quick and simple recipe!

Ingredients:

      1/3 c almonds, slivered
      4 c baby spinach
      3/4 c strawberries, quartered
      1 T balsamic vinegar
      1 t Dijon Mustard
      1 t honey
      3 T extra virgin olive oil
      Salt and pepper to taste
Directions:
Place the almonds in a dry skillet or saute pan. Cook over low heat, shaking the pan the entire time until the almonds are toasting. Almonds are done when you start to smell a “nutty” scent. Remove almonds from the pan to cool. (Do not cool in the skillet because they will burn from the heat that remains in the pan.) Wash and dry the spinach.

Prepare the dressing by placing the vinegar, mustard, and honey in a mixing bowl. Slowly whisk in the oil until all is incorporated. Place spinach in a large bowl. Add strawberries, almonds, and dressing. Toss to coat. If desired, season with a pinch of salt and pepper.