Summer Salad

Light, healthy, and quick to fix.

This summer salad is the perfect addition to a lunch time meal. The ingredients are easy to come by and I'm guessing you'll have the majority already stocked in your kithen. Many of the ingredients can be replaced with similar ones for your preference and convenience. Try using parsley instead of cilantro, or perhaps use a blend of fresh herbs. Mix in fresh or sun-dried tomatoes to intensify the flavor of this salad. You can even make this a non-vegetarian dish by adding grilled chicken or roasted fish. There are so many ways to personalize this salad! Try this recipe out for tomorrow's lunch or bring as a side to your next party.

Summer Salad

Ingredients:

1 yellow bell pepper; chopped

1 cup roasted corn; (I use the frozen bags from Trader Joes)

1/2 can (8oz) of black beans; drained and rinsed

1/2 large cucumber; peeled and chopped

1/4 red onion; finely chopped

1/4 cup feta cheese; crumbled

10 kalamata olives; chopped

1/2 lemon; juiced and zested

handful of cilantro; chopped

1/8 cup raw apple cider vinegar

2 TBS olive oil

1 TBS Annies Organic Goddess Dressing (can be omited, but is a great addition!)

1/4 tsp garlic powder

1/8 tsp black pepper

1/8 tsp sea salt

As far as directions, just combine everything in a large mixing bowl and enjoy!