Grilled Corn and Black Bean Summer Salad

This delicious salad is versatile and can be customized with other fresh herbs like cilantro, parsley, salad greens, and can be topped with crumbled feta or goat cheese if desired.

Ingredients:

2 ears of corn, husked

1 can (15 oz) black beans, rinsed and drained

1/2 red onion, finely chopped

1 cup cherry tomatoes, halved

1/4 cup fresh basil leaves, torn or chopped

1 avocado, diced (optional)

1 lime, juiced

2 tablespoons olive oil

1 teaspoon honey or agave nectar (optional)

Salt and pepper, to taste

Instructions:

1. Grill the Corn:

Preheat your grill to medium-high heat. Lightly brush the corn with olive oil and grill for about 10-15 minutes, turning occasionally, until the corn is charred and cooked through. Remove from the grill and let cool slightly.

Once cool, cut the kernels off the cob and place them in a large mixing bowl.

2. Prepare the Salad:

Add the black beans, red onion, cherry tomatoes, and basil to the bowl with the corn. If using, gently fold in the diced avocado.

3. Make the Dressing:

In a small bowl, whisk together the lime juice, olive oil, and honey or agave nectar. Season with salt and pepper to taste.

4. Assemble the Salad:

Pour the dressing over the salad and gently toss to combine. Adjust seasoning if necessary.

Serve the salad immediately or chill it in the refrigerator for about 30 minutes to let the flavors meld. Enjoy it as a refreshing side dish or a light main course!

Note: I like to add chopped romaine and then a protein for a perfect all in one meal!

Hydrating Cucumber-Mint Quinoa Salad

Light, refreshing, and full of plant-powered energy. Cucumbers cool the body, mint awakens the senses, and quinoa gives steady fuel without feeling heavy.

Ingredients:

1/2 cup uncooked quinoa

1 cup water

1 lg cucumber diced ( de-seed if saving for later)

1/4 cup fresh mint leaves chopped

2 scallions sliced

1/2 cup cherry tomatoes cut in half

Juice of 1 lemon

2 tablespoons olive oil

salt/ pepper to taste

Instructions:

Rinse the quinoa well, then combine it with water in a small pot. Bring to a boil, reduce to a simmer, and cover. Cook for about 15 minutes or until fluffy and the water is absorbed. Let it cool.

In a large bowl, combine the cooled quinoa, cucumber, mint, tomatoes, and green onions.

Drizzle with lemon juice and olive oil. Toss gently, then season to taste with salt and pepper.

Pro Tip: Add a handful of chopped parsley or a pinch of lemon zest for an extra burst of flavor and detox support.

Summer Peach, Tomato, and Basil Drizzle Salad

Sweet, juicy peaches and sun-ripened tomatoes bring color, hydration, and antioxidants. This salad is pure summer on a plate.

Ingredients:

1 cup packed basil leaves
1 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons unseasoned rice vinegar
1/4 Cup extra virgin olive oil
3 large peaches, pitted and cut into wedges
2 large tomatoes, cut into wedges
8 oz fresh Buffalo mozzarella, torn into chunks( Optional)
Flaky sea salt and torn basil to garnish

Instructions:

In a food processor or blender, combine the basil, honey, kosher salt, pepper, and rice vinegar. With the machine running, stream in the olive oil until the dressing is a very pourable consistency. You may need to add a touch of water.

Assemble the peaches, tomatoes, and mozzarella on a large plate or platter.

Drizzle the dressing generously over the salad and garnish with basil leaves and flaky sea salt.

Pro Tip: Let the peaches ripen until slightly soft—they’ll be easier to digest and naturally sweeter. You can also grill them prior to assembling the salad…. delish!