Black Bean and Corn Salsa

Dressing

• 1/3 cup olive oil
• 2 tablespoons lime juice
• 1 tablespoon red wine vinegar
• 1 clove minced garlic
• 1 teaspoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/4 teaspoon sugar
• 1/8 teaspoon black pepper

Salad

• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup grilled fresh corn kernel or 1 can corn, drained
• 3/4 cup red onion, chopped
• 3/4 cup tomato, diced
• 1/2 cup sweet red pepper, chopped
• 1/4 cup fresh basil and/or parsley or basil, finely chopped
  

Combine salad ingredients and then whisk the dressing mixture and pour over the salad. Combine until mixed.

Grilled-Salmon Salad

This is a wonderful, light and flavorful recipe. I don't get a chance to make fish often, because my husband hates it, but I started a lunch group at work and each week we prepare a new meal and each of us brings a few of the ingredients in. It's a way to have a nice, healthy gourmet meal at the office without the $$$ and work that goes into it. Plus, it's fun! The Pasta Fagioli was courtesy of our lunch group as well.

Yummy Grilled-Salmon Salad with pine nuts, goat cheese and Tomato Vinaigrette

You can prepare the dressing up to three hours in advance.

• 1 cup diced firm-ripe tomatoes (about 8 oz.)
• 1/4 cup red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced shallot
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

In a bowl, combine tomatoes, vinegar, oil, shallot, mustard, salt, and pepper. Mix well. I actually doubled this recipe because I prefer more dressing on my salad.

Then, prepare the salmon and the salad:

• 1 1/2 pounds boned, skinned salmon fillet, cut into 4 equal pieces
• 3 tablespoons light brown sugar
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• About 1 teaspoon salt
• About 1 teaspoon black pepper
• 8 ounces salad mix, rinsed and crisped

Garnishes

• 4 ounces fresh chèvre (goat) cheese, crumbled
• 1/4 cup minced green onions (white and pale green parts only)
• 1/4 cup pine nuts

1. Rinse salmon and pat dry. In a bowl, mix brown sugar, cumin, chili powder, and 1 teaspoon each salt and pepper. Place salmon in bowl and rub pieces all over with spice mixture. Cover and chill at least 30 minutes or up to 4 hours.

2. Lay salmon on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until a thermometer inserted in center of thickest part reads 140°, 6 to 8 minutes total.

3. Meanwhile, divide salad mix equally among four plates. Place a piece of salmon on each mound of greens. Drizzle salads equally with tomato vinaigrette and sprinkle evenly with goat cheese, green onions, and pine nuts. Add salt and pepper to taste.

This recipe is from MyRecipes.

Chicken Caeser Salad

This is one of the very few salads Deon will eat and he LOVES it.

Salad:

1 whole roasted chicken, skinned (I bought a rather large rotisserie chicken and used half of the meat for this recipe and the other half for Chicken Packets)
11 cups torn romaine lettuce (about 1 1/4 pounds)
1 cup red bell pepper strips

Vinaigrette:

1 1/2 tablespoon fresh lemon juice
2 teaspoons olive oil
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1/2 teaspoon bottled minced garlic
1/3 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup plain croûtons
1/4 cup pregrated fresh Parmesan cheese.

Directions:

1. To prepare salad, remove chicken from bones, shred with 2 forks to measure 3 cups meat. Combine chicken, lettuce and bell pepper in large bowl.

2. To prepare vinaigrette combine juice and next 7 ingredients (through black pepper) in a blown, stirring well with a whisk. Pour over salad, toss gently. Sprinkle with croûtons and cheese.