Summer Salads

I was asked to make a couple dishes for my friends birthday party last week, and since it is summer I wanted to make something refreshing and light yet tasty and satisfying. So I came up with a Black Bean Salad with tomatoes, green peppers, onions, and cilantro, and a Summer Salad with mixed field green, strawberries, candied pecans, and goat cheese. Both were a hit at the party, and as usual, extremely easy to make.

This black bean salad is great on it’s own, but you can also serve it with chips for dipping.

Black Bean Salad

Ingredients:

• 2 Cans Black Beans rinsed thoroughly
• 1 Large Green Pepper diced
• 1/2 C Diced White Onion
• 2 C Diced Cherry Tomatoes
• 1/2-1 C Chopped Cilantro
• 4 Tbs Ahuacatlan Garlic Infused Avocado Oil (You can also use Garlic Infused Olive Oil)
• 4-5 Tbs Lime Juice
• Garlic Gold, Salt, and Pepper to taste

Directions:

In a pan over medium heat, cook down the diced green pepper and onion until green peppers are tender and onions are translucent. In a separate bowl mix together the black beans, cherry tomatoes, and cilantro. Toss in the cooked green pepper and onion. Drizzle the salad with Lime or Garlic infused oil, and lime juice and mix well. Add Garlic Gold, salt, and pepper to taste. Serve in a colorful festive bowl.

The other salad I made was a Bright and Fresh Summer Salad with a crisp Balsamic Dressing. This can be served as a side salad or add grilled chicken for a meal.

Summer Salad with Strawberries and Goat Cheese

Ingredients for Salad:

• 1 Large Container of Mixed Field Greens
• 1 C Strawberries Sliced
• 1/2 C Pecans
• Maple Syrup
• 1/2 C Plain Chevre

Ingredients for Dressing:

• Olive Oil
• Balsamic Vinegar
• Dijon Mustard
• Salt and Pepper to taste

Directions:

Coat pecans with maple syrup, place on a non stick baking sheet, and bake at 350* for about 10 minutes or until toasted. Once the pecans are toasted, let them cook for about 10-15 minutes, and break them into small pieces. Toss field greens, strawberries, and pecans together. In a separate bowl mix together all dressing ingredients to make a simple baslamic dressing to your liking. Srizzle over salad and toss. Sprinkle the top of the salad with the crumbled Chevre and serve.

Tagged as: Ahuacatlan Avocado Oil, Black Bean Salad, Summer salad with strawberries and goat cheese