3 Summer Salad Recipes
Bean Salad
http://bit.ly/1nHHg6Y

2 cans mixed beans, rinsed and drained
1 cup corn
1 cup green beans, chopped and steamed
1 cup cherry tomatoes, diced
1 sweet bell pepper, diced
½ red onion, finely diced
½ jalapeno, finely diced
2 limes, juiced
3 tbsp red wine vinegar
3 tbsp olive oil
2 tbsp taco seasoning
fresh cilantro, finely chopped

Rinse and drain mixed beans.
Chop and steam green beans.
Combine beans, corn, green beans, tomatoes, pepper, onion and jalapeño in a large bowl.
Juice two limes.
Add vinegar, oil, taco seasoning and cilantro.
Mix well.
For best results, sit for at least an hour before serving.
Enjoy!!

Quinoa Salad
http://bit.ly/1m5wSz8

1½ cups quinoa
3 cups vegetable stock
2 cloves garlic, minced

1 cup corn
1 bunch asparagus, chopped and steamed
2 small zucchini, diced
1 red bell pepper
½ red onion
3 tbsp white wine vinegar
3 tbsp olive oil
½ lemon, juiced
½ cup feta cheese, crumbled

In a medium saucepan, combine quinoa, vegetable stock and garlic.
Over medium-high heat, bring the mixture to a boil.
Reduce heat to low, cover and cook for 15 minutes.
Turn off heat and allow quinoa to sit for another 5 minutes.

Combine cooked quinoa with steamed asparagus, zucchini, bell pepper and onion.
Add white wine vinegar, olive oil, the juice of half a lemon and feta cheese.
Mix well.
For best results, allow to sit for at least an hour.
Enjoy!

Rainbow Slaw

1 bunch kale, finely chopped
1 small red cabbage, finely chopped
3 carrots, peeled and grated
½ red onion, finely diced

3 tbsp white wine vinegar
3 tbsp olive oil
1 tbsp honey
1 clove of garlic, minced
salt and pepper

In a large bowl, combine kale, cabbage, carrots and onion.
In a small bowl, mix white wine vinegar, olive oil, honey, garlic, salt and pepper.
Pour dressing over salad and mix well.
For best results, let sit for at least an hour.
Enjoy!