Summer Salads

Learn how to make two delicious summer salads. A southwestern salad and an Asian style salad. Both with yummy vinaigrettes. Plus learn how to make those as seen on media mason jar salads!

Southwestern Salad

1 Cup of Corn Kernels
1 Cup Canned Black Beans Rinsed and Drained
1 Jalapeno Seeded and Diced
1 Red Bell Pepper Seeded and Diced
1/2 Red Onion Diced
1/2 Cup Cilantro Chopped
1/2 Tsp salt
1 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/2 Lime Squeezed
4 Cups Chopped Romaine

Cilantro Verde Sauce
1 Cup Sour Cream
1 Cup Verde Salsa
1 Cup Cilantro
1 Squeeze of lime
¼ Cup of water if it needs to be thinned out

Directions

Add first 10 ingredients to a bowl and mix.

Chop the Romaine.

In a blender or food processor add all the ingredients for sauce. Blend.

In a large mason jar add 1-2 inches of sauce on bottom.

Add 1 cup black bean mixture.

Top off with romaine.

Makes 4 large mason jar salads.

Asian Salad

4 Cups Chopped Romaine or Mixed Greens
1 Cup Shelled Edamame
½ Cup Shredded Carrots
4 Thinly Sliced Radishes
2 Avocados Halved
½ Cup Red cabbage Shredded
¼ Cup Chopped Green onions
½ Cup Thinly Sliced Cucumber

Garnish
Slivered Almonds or Crushed Peanuts

Dressing
1/4 Cup Coconut Aminos
2 Tsp Rice Vinegar
2 Tsp Sesame Oil
1 Tsp Maple Syrup
½ Cup Olive oil

Directions
Chop lettuce and all other vegetables.

Make dressing by adding all dressing ingredients to a mason jar except oil. Slowly add in oil while whisking it.

Add in all together. Dress with dressing and garnish with slivered almonds and peanuts.