Black Bean Salad

contributed by Amber Sagers

¼ c. lime juice

2 Tbsp. olive oil

1 Tbsp. red wine vinegar

1 tsp. salt

½ tsp. pepper

2 15 oz. cans black beans, drained

1 15 oz. can kidney beans, drained

1 can corn, drained

1 ¾ c. tomatoes, diced

¾ c. onion, diced

¾ c. avocado, diced

½ c. jalapeno, diced

¼ c. fresh cilantro, minced

Combine lime juice, olive oil, vinegar, salt and pepper in a large bowl. Stir well. Add other ingredients and stir. Cover and chill for at least 1 hour before serving.

Couscous Salad

Contributed by Kristen Hodges:

Ingredients:

3 C cherry or grape tomatoes, halved
2 cucumbers, seeded and diced
1 lemon juiced
3 t kosher salt
1 ½ C couscous
2 C water
2 wide strips lemon zest
¼ C olive oil
pinch cayenne
½ C torn mint leaves, stems saved
½ C roughly chopped flat leaf parsley, stems saved
3 scallions chopped
½ C toasted pine nuts

Directions:

Toss tomatoes, cucumbers, lemon juice, and 2 t salt in a bowl. Set aside.

Put couscous in a large bowl. Bring the water, lemon zest, 3 T oil, remaining salt, cayenne, and herb stems to a boil. Once boiled, pour the liquid over the couscous. Stir to separate clumps. Cover and set aside for 5 mins. Remove the zest and herb stems. Fluff with a fork. Add tomato mixture, scallions, mint, parsley, and pine nuts. Toss and serve. (Remaining oil can be drizzled over salad if desired).

Salad with Mango and Lime Cilantro Dressing

Contributed by Kristen Hodges.

Ingredients:

1 head Romaine lettuce
1-2 mangos cubed (frozen thawed works great)
1 jicama peeled and cut into sticks (optional – I’ve left out the jicama before when I can’t find it in the store)
1/3 C olive oil
2 limes juiced
1 tsp or so grated lime zest
1 Serrano chile
½ C chopped cilantro
queso fresco (I get this in the ethnic/special cheese area of Wal-Mart)

Directions:

Combine all ingredients from olive oil to cilantro in a blender. Process until smooth. Add 3 chunks (3 T of queso fresco) and process some more. Taste; add whatever ingredients desired to taste.
Drizzle on romaine lettuce. Add mangos and jicama. Sprinkle chunks of queso fresco over salad.
This salad is great with fresh mex type of food (tacos, enchiladas, etc.) and it’s great in the summer for potlucks!