Corn-Tomato Salad/Salsa Rating: 41 Prep Time: 15 minutesTotal Time: 15 minutes Servings: 3 cups Ingredients2 ears of fresh corn off the cob or 2 cups frozen defrosted corn 1 cup chopped grape tomatoes 1/2 cup chopped red onion 1/2 cup chopped cilantro approximately juice of one lemon 1/4 cup of olive oil salt and pepper
Southwest Quinoa Salad Rating: 41 IngredientsOne cup dry quinoa One cup black beans One cup corn-frozen and thawed or cut off the cob One medium baked sweet potato, cooled and diced Handful of grape or cherry tomatoes, cut in half One diced yellow and/or orange pepper 1/2 cup chopped cilantro 1/2 cup pine nuts of
I haven’t tried these yet but they sound amazing. Great for a summer/autumn party. You can add all the accompaniments or just the ones you like. When making the salsa, you don’t need to grill the corn and onions and that will save time and still be great. This is a raw recipe when you use greens as your wrap and don’t grill any of the vegetables.
Broccoli and Kale on a Bed of Red Cabbage Rating: 51 Servings: 4-6 IngredientsMarinade 2-3 handfuls kale, destemmed 3/4 cup mix of sesame oil and grapeseed oil 1/2 cup water 3 tablespoons lemon or lime juice 2-3 garlic cloves 2 teaspoons Bragg Liquid Amnios, Nama Shoyu, or 1/2 teaspoon sea salt Cayenne Salad 1 ear
