Tex Mex Salad

Ingredients:
1 cup Newman's Own Olive Oil/Vinegar Dressing
1/4 cup red wine vinegar
4 ounces can green chiles, chopped
2 tablespoons lime juice
1 tablespoon cumin
2 teaspoons salt
3 cans black beans, rinsed and drained
3 cups cooked rice, white or brown
2 cans whole corn, drained
1/4 cup red onion, chopped
1/2 cup green onions, chopped
1/2 cup cilantro, chopped
2 large tomatoes, coarsely chopped
Directions:
Mix all of the ingredients together, except the tomatoes. Cover and refrigerate up to one day. Add tomatoes and mix when serving. Serve on bed of lettuce.

Fresh Corn Salad with Black Beans and Tomatoes

    This is the perfect barbecue dish. It goes with everything and tastes of summer.


Fresh Corn Salad
source: Cook's Country


Serves 8

Sweet summer corn is the star here, so don’t try using either frozen or canned corn. If you like your corn salad spicy, include some of the jalapeño seeds.

Dressing
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 jalapeno chile , stemmed, seeded, and minced
1 clove garlic , minced
1/2 teaspoon ground cumin
1/2 teaspoon table salt
1/4 teaspoon ground black pepper

Salad
8 ears fresh corn , husks and silks removed
1 pint grape tomatoes or cherry tomatoes, halved
1 (15.5-ounce) can black beans , rinsed
6 scallions , sliced thin
2 tablespoons minced fresh cilantro
Table salt and ground black pepper

1. For the dressing: Shake all of the dressing ingredients together in a jar with a tight fitting lid.
2. Cook the corn in 6 quarts boiling water until tender, 5 to 7 minutes. Drain and rinse under cold water. Cut the kernels from each cob into a large mixing bowl using a paring knife. Add the tomatoes, beans, scallions, cilantro, and dressing and toss. Season with salt and pepper to taste and serve.
To Make Ahead
This salad can be prepared, covered, and refrigerated a day in advance. Before serving, bring to room temperature and freshen with a squeeze of lime juice. Season with salt and pepper to taste.

Quinoa Salad with Lemon Vinaigrette

Serving Size: 6
Summary:
This is one of my personal favorites. Friends often request this quinoa salad and I happily oblige because it's a snap to make and goes well with everything. The quinoa cooks in 15 minutes, and just a simple dressing of lemon juice and olive oil seasons it perfectly.
Ingredients:
1 cup quinoa, rinsed
1/4 teaspoon kosher salt
1 bunch watercress, roughly chopped about 2 cups
1 cucumber, peeled, seeded and diced
1 large carrot, peeled and grated
5 radishes, cut into matchticks or grated
1 roasted red pepper, diced
1/4 cup fresh lemon juice
1/3 cup olive oil
1/2 teaspoon kosher salt
Directions:
1. Add quinoa, salt and 1 & 1/2 cups water to a saucepan. Bring to a boil and then reduce heat to low, cover and cook for 13-15 minutes, until the water is absorbed. Turn off the heat and let the quinoa sit for 5 minutes. Set aside to cool completely.
2. In a large serving bowl, combine the cooled quinoa, watercress, cucumber, carrot, radishes and red pepper.
3. To make the dressing, in a small bowl, whisk together all of the dressing ingredients. Add to the quinoa and vegetables and toss gently to combine. If there is any salad left over, refresh it with a bit of lemon juice and olive oil and serve at room temperature.