Garden Fresh Green Bean Salad

You know you see a picture of a recipe in a magazine or on the internet and think "that looks so yummy"? Then you make it and you think, "I will never make that again." Well - yummy recipe in a magazine and I will definitely make this again. SOOOOOOO yummy! Served it with grilled chicken.

6 servings

Ingredients: 

1 lb. french FRESH green beans (ends trimmed if necessary)

1/2 c. feta cheese crumbles

1 c. cherry tomatoes, sliced in half

2 T. olive oil

2 T. red wine vinegar

2 T. chopped fresh basil

1 large clove garlic, minced

Freshly ground black pepper

Sea Salt

Cook beans until tender crisp. Rinse under cold water. Drain well and pat dry. Put in large bowl and combine with feta cheese and tomatoes (optional item to add is 3 T. red onion chopped - I did not add). Whisk olive oil, red wine vinegar, basil, garlic and salt/pepper. Pour the dressing over the green beans. Optional to add slivered toasted almonds (I did not add). Let marinate in the refrigerator for about 1 hour before serving cold. 

Quinoa Salad

1 cup quinoa

2 cups water

1/4 c. Extra virgin olive oil 

2 limes, juiced

2 tsp. ground cumin

1 tsp. salt

1/2 tsp. red pepper flakes, or more to taste

1-1/2 c. Halved cherry tomatoes 

1 can black beans, drained and rinsed

5 green onions, finely chopped

1/4 c. fresh cilantro

Salt and ground pepper to taste

Bring quinoa and water to boil I a. saucepan. Reduce heat to medium low, cover and simmer until quinoa is tender and water has been absorbed, 10-15 minutes. Set aside to cool. 

Whisk olive oil, lime juice, cumin, salt, red pepper flakes together in a bowl. 

Combine quinoa, tomatoes, black beans, green ou ions together in a bowl. Pour dressing over mixture. Toss to coat. Stir in cilantro. Add salt and pepper if needed. Serve immediately or chilling refrigerator.

Super Foods Salad

Dressing:
3/4 c. organic sugar (evaporated cane juice)
1/2 c. vinegar
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. extra virgin olive oil

1 bunch kale
1/2 pkg (16 ounce) frozen shelled edamame
1/4 red onion chopped
1 carrot grated
2/3 c. fresh blueberries
1/2 c. craisins
1/2 c. shelled sunflower seeds
1/2 c. cashew pieces

1. Combine dressing ingredients. Set aside
2. Combine all salad ingredients. Optional: toss with half the dressing and refrigerate 4-6 hours and serve with the rest of the dressing. I just added dressing to my own salad.