Super Salad #6: Mexicali Fiesta

4 c. cooked black beans

2 c. fresh or frozen corn, lightly sauteed

1 c. jicama, chopped

3 stalks celery with leaves, chopped

1 each: red, yellow, orange, and green bell pepper

1 1/2 c. cooked millet

3 hearts romaine, chopped

Tomatillo-Avocado Dressing, below

Toss beans, corn, jicama, celery, bell peppers and millet. Spoon onto romaine and serve with dressing.

Tomatillo-Avocado Dressing

3 tomatillos, husked

½ c. cilantro

Juice of 1 lime

½ jalapeno, seeds removed and chopped

1 clove garlic, minced

1 small avocado, peeled and pitted

4 green onions

Blend all ingredients until smooth. Add a pinch of salt if needed.

To your health and happiness,

Hailey

No-Oil Salad Dressings

Drumroll, please....At last, I'm presenting the "healthy dressings" you have been waiting for. Aren't they beautiful? They taste beautiful, too! Plus they are super simple to make in your blender. You can easily adjust the the flavors by tweaking the seasonings to your tastes. Save vinegar jars when they are empty to put the dressings in.


Tomato-Basil Dressing
2 roma tomatoes, cored
1 red bell pepper, cored
1/3 c. red wine vinegar
1/3 c. sundried tomatoes, coarsely chopped
6-8 basil leaves
Juice of 1 lemon
Dash of sea salt
~1 c. water

Blend 1st seven ingredients and half of the water until smooth. Add more water until you attain the desired consistency. Refrigerate unused portions. Makes about 3 cups.

Orange Peach Mango Dressing
1 c. sliced peaches, peeled
1 c. sliced mangoes, peeled
1 c. orange juice
1/2 c. rice vinegar
1 Tb. grated fresh ginger

Blend until smooth. If needed, add water for a desirable consistency. Refrigerate unused portions. Makes about 3 cups.

Creamy Avocado Dressing
2 avocadoes, peeled and pitted
Juice of 1 lemon
Juice of 1 lime
1 tsp. lime zest
1 cucumber
~1/2 c. water
1/4 c. chopped cilantro
1/2 to 1 tsp. chili powder
Dash of sea salt

Blend all ingredients together until smooth, adjusting water to get desired consistency. Refrigerate unused portions. Makes 3+ cups.

To your health and happiness,
Hailey

Corn and Black Bean Fiesta

This is a really fast and satisfying salad to have when corn-on-the cob is in season.

Fill a skillet with raw corn kernels that have been cut off the cob. Saute lightly in olive or coconut oil, adding black beans and diced red bell pepper the last two minutes of cooking. Sprinkle with lime juice and chopped cilantro. Spoon onto salad greens. Serve with a yogurt dressing if desired.

To your health and happiness,
Hailey