Summer Salads

Posted - Jun. 29, 2018 at 1:09 p.m.

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Southwestern Quinoa Salad

¾ cup quinoa
1 ½ cup water
½ tsp salt
1 red bell pepper, diced
1 can black beans, rinsed and drained
½ cup thinly sliced green onion
½ cup cilantro, chopped
2 TBS lime juice
1 ½ tsp cumin
1 tsp chili powder
3 TBS olive oil
½ tsp red pepper flakes

Combine quinoa, water, and salt in medium saucepan. Bring to a boil, then reduce heat and simmer covered for 15 minutes, or until water is absorbed. Cool. Stir in remaining ingredients and stir well. Chill.

Marinated Zucchini Salad

4-5 small zucchini, diced
2 small cans sliced black olives, drained
1 red or green bell pepper, chopped
1 small red onion, chopped
1 cup Italian dressing
2 TBS lemon juice
¼ cup Parmesan cheese
1 TBS dried basil
1 tsp dried oregano flakes
½ tsp salt

Steam zucchini 3-5 minutes. Chill. Combine all ingredients in a large bowl. Toss to coat. Chill 4-8 hours before serving.

Cucumber, Jicama, and Mango Salad

¼ cup rice vinegar
¼ cup water
2 TBS honey
1 tsp lime juice
¼ tsp salt
1 large cucumber, peeled and cubed
1 cup peeled and diced jicama
1 cup mango, peeled and diced

Whisk wet ingredients and seasonings well. Pour over vegetables/fruit. Chill 1-2 hours. Stir in 3 TBS chopped fresh mint.


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