Keep Supper Simple Tonight

Summertime is meant for salads and these two couldn’t be any easier. Packed with protein, garden fresh vegetables and herbs, pack one for your weekday lunches or weekend lunchtime picnics.

Cannellini Bean and Dill Salad

Serves Two

Ingredients

2 cups cooked cannellini beans (or one can drained)

1 ripe avocado

1 cup cooked black beans

1 red pepper chopped

2 tbs chopped red onion

1/2 an english cucumber sliced in quarters

1 tbs finely chopped fresh dill

1/3 cup cubed swiss cheese (optional)

4 tbs olive oil

Fine sea salt and pepper, as desired

DIRECTIONS
Combine all ingredients in a large bowl, mix and enjoy on its own or over fresh bread or whole grain crackers.

Quinoa Mexican Salad

Serves four

INGREDIENTS

2 cups organic quinoa, cooked

1 can organic corn

1 cup cooked black beans

2 avocados

1 cup chopped cherry tomatoes

1/2 a small red onion chopped

olive oil/sea salt/pepper as desired

squeezed juice and cilantro (optional)

DIRECTIONS
Combine ingredients, mix well, refrigerate for at least one hour before serving.