Roasted Corn & Black Bean Salad

The flavors in this salad are so good. We just had it last night for dinner for the first time and I'm already craving it! Yum!

Ingredients:
2 cobs of corn, kernels cut from cob (or use frozen)
1 1/2 tablespoons extra-virgin olive oil
1/4 cup red onion, chopped
1 jalapeno peppers , seeded & finely chopped
1/2 red bell pepper, chopped
1 teaspoon garlic, minced
1 can black beans, drained and rinsed
1 large avocado, peeled and cut in 1/2 inch dice
1 large fresh tomatoes, diced

For the Dressing:
1/2 teaspoon sea salt, or to taste
1/2 teaspoon ground cumin
3 tablespoons fresh lime juice
2 1/2 tablespoons vegetable oil
1 tablespoon apple cider vinegar

1. Preheat oven to 450 degrees. In a medium bowl, combine corn and oil, toss to coat. Spread corn in ungreased baking pan. Bake in oven 18-22 minutes or until corn begins to turn light golden brown, stirring every 5-10 minutes. Cool 10 minutes.

2. Meanwhile prepare dressing. Combine all ingredients in a small jar with tight fitting lid and shake well until blended.

3. In a large bowl, combine chopped onion, tomatoes, jalapenos, bell pepper, garlic, beans and corn. Mix well. Add dressing and mix again. Add avocados; toss gently to combine.

4.You can eat this with or with out lettuce, but we put 2 big scoops over the top of 1-1.5 cups packed romaine and it was delicious!

Recipe taken from Vegan Coach.

Cobb Salad (vegan style)

6-8 cups of chopped romaine
1 cup mandarin oranges, drained
1/3 cup sliced black olives
1/2 cup chopped sweet onion
1 avocado, chopped - tossed in the juice of 1 large lemon
1 cup cherry tomatoes, halved
1 cup chilled kidney beans, drained





Place lettuce in large bowl and arrange other toppings in rows on the lettuce. Serve with your favorite ranch dressing. Recipe slightly adapted from Healthy Happy Life.

Mango Quinoa Salad

2 cups cooked quinoa at room temperature, or chilled
1 14 oz can or 1.5 cups black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper

Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

Recipe taken from Our Best Bites

3 Bean Salad

Super easy & delicious! The hardest part is having to wait 4 hours to eat it!

1 can green beans
1 can kidney beans
1 can garbonzo beans
1/2 sweet white onion, cut into moons
1/2 c Italian dressing (more if desired)

Open cans, drain & rinse. Combine with onions & dressing and let sit covered, in the refrigerator for 4 hours.