Corn, Black Bean and Tomato Salad

This recipe is a summertime favorite that enhances any celebration. When corn is in season, use corn on the cob, but frozen can be substituted as a quick option, too. I usually do this recipe raw, but you can grill the corn for a nice smoky flavor.

3 ears of corn, cut fresh off the cob
½ red onion diced
1 can of black beans, rinsed
½ cup cherry tomatoes, halved
¼ cup of chopped cilantro
¼ cup of lime juice
1 tbsp cumin
2 tsp salt
2 tsp pepper

Method: Cut the corn off the cob into a bowl, mix with diced onion, black beans, cherry tomatoes, and cilantro. Pour the lime juice over the mixture and lightly toss in the cumin, salt and pepper. Refrigerate for at least 30 minutes and serve cold.

(Optional: you can also add a jalapeño or red pepper for additional spice and crunch)

Rosemary Edamame Salad

My mom does this salad with extra virgin olive oil instead of water, and it's really tasty. I took the olive oil out of it to cut down on the calories, and it still tastes great! It's a scrumptious Italian salad that is high in protein and wonderful served over arugula.

Ingredients:
2 tbs fresh rosemary, chopped
5 cloves of garlic, finely chopped
1 tbs lemon juice
4 tbs water
1 can cannellini beans
1 bag of frozen shelled edamame, thawed
3 tbs of nutritional yeast (or 5 tbs of Pine and Macadamia Nut Parmesan 'Cheese')
1 tbs salt

Method: Saute the rosemary and garlic in water and lemon juice on high heat for 3 minutes. Pour over the banolini beans and edamame. Toss with the remaining ingredients and cool to 40 degrees.

Pine and Macadamia Nut Parmesan 'Cheese'

This is a great replacement for Parmesan cheese. Be careful though, because it's so, so addictive! You can use it on top of salads, potatoes, pasta and anywhere else you used to add cheese.






1/2 cup of raw macadamia nuts
1/2 cup of pine nuts
1/4 cup of nutritional yeast
1 tbs onion powder
1/2 tbs salt

Method: Put all ingredients into a food processor and blend until desired texture.