Wednesday, July 1, 2009

cool salads for hot nights

4 Bean Salad

1 cup cooked garbanzo beans

1 cup cooked kidney beans

1 cup cooked organic edamame beans

1 cup raw green beans, trimmed and cut in half

1/2 red onion, sliced very thin

12 cherry tomatoes, cut in half

Lemon Mustard Vinaigrette:

2 tablespoons extra virgin olive oil

1 tablespoon rice vinegar

2 tablespoons fresh lemon juice

2 tablespoons prepared mustard

1/4 teaspoon salt

Whisk all of the vinaigrette ingredients together and pour over the beans & vegetables. Mix gently. Refrigerate for at least an hour.

Brown Rice and Black Bean Salad

1 (15 ounce) can black beans, rinsed, drained

1 1/2 cups chopped tomatoes

1 1/2 cups cooked brown rice

1 (3 1/2 ounce) package crumbled reduced fat feta cheese (I use the kind with tomato and basil)

1/2 cup celery, chopped

1/2 cup green onions, chopped

1/2 cup Italian dressing

2 tablespoons fresh cilantro or parsley, chopped

Mix all ingredients. Refrigerate at least one hour before serving.

Creamy Cucumber Salad

2 large cucumbers, peeled and thinly sliced

1/2 cup sour cream

1/4 cider or champagne vinegar

1/2 tsp salt

1/4 tsp ground black pepper

3 T chopped fresh dill

Combine all ingredients. Refrigerate before serving.

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