Prep time: 10 minutes
Cook time: None
Serves: 6

Ingredients

Salad:

2 c. frozen sweet corn kernels, prepared according to package directions
2 medium green bell peppers, diced
2 medium red bell peppers, diced
6 medium-sized tomatoes, diced
1 medium red onion, chopped
6 green onions, sliced
2 large avocados, diced
1 15-oz. can black beans, rinsed and drained
3 T. fresh lime juice
Sea salt and black pepper, to taste
3 T. fresh cilantro, chopped (optional) Continue reading →

Prep time: 5 minutes
Cook time: None*
Serves: 6

Tip: Save time by roasting the beets ahead of time. Simply wash each beet and coat with a little olive oil. Wrap in aluminum foil and toss into a hot oven (375-425°F) with whatever else you happen to be cooking earlier in the week. Once tender (45-60 minutes), remove beets from oven and set aside until cool enough to handle. The skins will slip right off and the roasted beets can then be stored in the refrigerator for several days. Or, you can use organic pickled beets instead.

Ingredients

Dressing:

¼ c. extra virgin olive oil
2 T. fresh lemon juice
2 t. Dijon mustard
Sea salt and black pepper, to taste Continue reading →