Okay folks, here’s a super easy and delicious lunch idea with lots of protein to keep you going all day. I give you: Mango Bean Salad! I put it on a bed of spinach and spring lettuce, but I could see this as a good topping for a veggie burger or as a quick side dish.
1 can black beans, rinsed and drained
1 can corn, rinsed and drained (in the summer you can use corn from the cob)
1 red bell pepper, cut up into small pieces
2 medium avocados, sliced into small pieces
1 large mango, cut into small chunks
1 tsp olive oil
dash of salt to taste
Mix all ingredients. That’s it!
It’s not very often that I am inspired by a meal I have during a meeting at work, but today was an exception. An outside caterer brought us a salad in a cilantro cumin dressing, and it was such a great combination that I had to make my own version. Here is a southwestern spin on the classic potato salad, made with Greek yogurt instead of mayonnaise to save some calories and add protein.
Cilantro Cumin Potato Salad
2 sweet potatoes, cubed
6 red potatoes, cubed
1 tbsp extra virgin olive oil
3 avocados, cubed
1/2 pint cherry tomatoes, halved long ways (I also squeezed the juices out)
1 can black beans, drained and rinsed
1 5.3 ounce container of Greek yogurt
2 tbsp half and half cream
1/4 tsp cumin
5 tbsps fresh cilantro, minced
1 tsp minced garlic (you may want more, but start with this)
1 tbsp honey
1 tbsp white vinegar
juice of 1 lime
salt and pepper to taste
- Preheat oven to 375°.
- Put the red potatoes and sweet potatoes in a roasting pan. Cover with the olive oil. Roast for 25-30 minutes, until the potatoes are easily pierced with a fork and slightly brown on the edges.
- While the potatoes are roasting, make the dressing by combining all dressing ingredients and whisking until smooth.
- When potatoes are done, combine all ingredients, cover with dressing, and mix until evenly distributed.
- Serve at room temperature and enjoy!
The weather is getting warmer and the days are getting longer, which means it’s time for the beach, flip flops and barbeques. This is one of my favorite, Greek-inspired recipes that takes a summer staple and makes a unique and refreshing side dish for an outdoor party.
The combination of ingredients may seem a bit unusual, but the sweet and salty flavors of the fruit and cheese blend naturally, while the mint adds a subtle, refreshing finish to each bite.
I recently served this to my Yia-Yia, who looked surprised and told me, “You know, this looks really odd, but it’s so delicious!” I hope you think so, too.
Watermelon Feta Mint Salad
1/4 watermelon, cubed
1/3 cup crumbled feta cheese
6-8 leaves fresh mint, cut into small pieces
Combine all ingredients and enjoy!