Confetti Bean Salsa
- 1 ½ cups fresh or frozen corn
- 1 can reduced sodium red or black beans
- 1 large tomato
- 1 large sweet onion
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 tablespoon lime juice (fresh or bottle)
- Drain and rinse beans.
- Chop tomato and onion.
- Combine corn, beans, tomato, onion, cumin, olive oil and lime juice in bowl.
- Mix well.
- Serve with tacos or tortilla chips.
Minty Watermelon Cucumber Salad
- 8 cups cubed seedless watermelon
- 2 medium cucumbers, halved lengthwise and sliced
- 6 green onions, chopped
- ¼ cup minced fresh mint
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- In a large bowl, combine watermelon, cucumbers, green onions and mint.
- In a small bowl, whisk remaining ingredients.
- Pour over salad and toss to coat.
- Serve immediately or refrigerate, covered, up to 2 hours before serving.
- 6 cups chopped broccoli
- 1 cup raisins
- 1 medium red onion, peeled and diced
- 2 tablespoons sugar
- 8 sliced cooked and crumbled bacon (optional)
- 2 tablespoons lemon juice
- ¾ cup mayonnaise, low-fat
- Combine all ingredients in a medium bowl. Mix well.
- Chill for 1 or 2 hours.
Mediterranean Quinoa Salad
- 3 tablespoons fresh squeezed lemon juice
- 1 tablespoon red wine vinegar
- ¼ teaspoon dried oregano
- 1 clove garlic, smashed and finely chopped to a paste
- ½ teaspoon black pepper, divided
- ¼ cup extra virgin olive oil
- 1 cup quinoa
- 2 cups water
- 2 cups chopped tomatoes
- 2 green onions, sliced
- ¼ small red onion, diced or thinly sliced
- ¼ cucumber, diced
- 1 cup feta cheese for sprinkling
- Whisk together lemon juice, vinegar, oregano, garlic, and ¼ teaspoon pepper in small bowl. Slowly whisk in the oil until mixed, not separated.
- Let sit at room temperature while you prepare the salad to allow flavors to blend.
- Rinse quinoa in a strainer until water runs clear. Combine the quinoa, 2 cups of water, and ¼ teaspoon pepper in small saucepan and bring to a boil.
- Reduce heat and cook until water is absorbed and quinoa is tender (10-15 minutes).
- Transfer to bowl, fluff with fork, and let sit for 5 minutes to cool.
- Add tomatoes, onions, cucumbers and dressing. Cover and refrigerate for at least an hour and up to 8 hours before serving.
- Just before serving, sprinkle with feta cheese.
Quick Refrigerator Pickles
- 2 pounds small, firm, very fresh vegetables, such as beets, carrots, summer squash, cucumbers, radishes, and/or red onions
- 1 cup distilled white or cider vinegar (5% acidity)
- 1 cup water
- ½ cup sugar
- 4 cloves garlic, quartered
- ¼ teaspoon crushed red pepper flakes
- 2 teaspoons pickling spice
- 1 teaspoon kosher or pickling salt
- Peel the carrots or beets if necessary. Using a vegetable slicer or very sharp knife, cut the vegetables into very thin rounds, slices, or ribbons.
- Pack the vegetables into a 1-quart jar with a tight-fitting lid. If using more than one type of vegetable, keep them separate and use multiple smaller jars.
- Bring the vinegar, water, sugar, garlic, red pepper flakes, pickling spice, and salt to a boil in a small saucepan, stirring until the sugar dissolves.
- Pour the hot liquid over the vegetables. Let stand until it cools to room temperature.
- Cover and refrigerate until chilled, preferably overnight. Store covered and refrigerated for up to 2 weeks.
Plum-Berry Mint Smoothie
- 2 plums, chopped with skin on
- 6 ounces blackberries
- 6 ounces blueberries
- 1 small banana
- 6 ounces plain low-fat yogurt
- 4 ounces 100% cranberry juice
- ¼ cup ice
- 3 tablespoons fresh mint, chopped
- Wash blackberries and blueberries.
- Place banana, plums, berries, yogurt, juice, mint and ice cubes into a blender.
- Blend until smooth.