Southwestern Salad with Corn and Avocado

I have been craving salad lately, really yummy salad. This salad has a great homemade dressing and tastes great with tortilla chips and black beans. I made a few changes, so this picture is not quite accurate. Obviously, I switched out the beans, and I don't like raw onions in my salad. I have a little corn and onion saute I have perfected, so I used that in this recipe. Enjoy. Southwestern Salad with Corn and Avocado

1 head romaine lettuce, cut into bit size pieces
1 15 oz. can black beans, drained and rinsed (or pinto)
2 ears of corn, kernels cut off the cob
2 avocados, chopped
1/2 red onion, thinly sliced (or 1 onion, diced)
1/2 cup fresh cilantro torn into small pieces
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
1/4 teaspoon ground cumin
salt and pepper
tortilla chips

1. In a large bowl combine the lettuce, beans, corn avocados, ion, and cilantro.

2. OPTIONAL - I took the corn and diced onion and sauteed them over some olive oil for a few minutes to soften the onion. You can also add some minced garlic for even more flavor. Then add to the salad mix.

3. In a small bowl, whisk together the oil, lime juice, cumin, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the salad and toss. Serve with the tortilla chips.

Spinach Strawberry Salad

I always seem to get on a salad kick when summer goes into full gear. This is one of my favorites, although it requires a little work. I love a great homemade dressing and a little bit of crunch. Throw in a some chicken and you have a fabulous meal. Enjoy.

Spinach Strawberry Salad

1 pkg baby leaf spinach
basket of fresh strawberries, sliced
3/4 cup candied pecans*
1/2 cup crumbled feta cheese

Mix dressing in blender:

3/4 teaspoon poppy seeds
1/3 teaspoon dry mustard
1/3 cup sugar
3/4 teaspoon salt
3/4 cup oil
1/3 cup apple cider vinegar

*Candied pecans
In nonstick pan, heat 1/3 cup sugar and the 3/4 cup pecans over medium heat, stirring often, until sugar begins to melt. Stir constantly until pecans are coated. Watch carefully so they don't burn! Remove from heat. Spread out on wax paper to cool.

Black-Eyed Pea Salad

This is a yummy summer salad which tasted really fresh and looked very colorful. I served with pork tenderloin, a delicious combo. Enjoy.

Black-Eyed Pea Salad

1 teaspoon Dijon mustard
2 Tablespoons cider vinegar(I used apple cider vinegar)
2 Tablespoons vegetable oil
1 can (15 ounces) black-eyed peas; drained and rinsed
1 package (10oz.) frozen corn kernels, thawed
1 red bell pepper, seeded and diced
2 scallions, thinly sliced

In a medium container, whisk the mustard, vinegar, and oil. Add all the vegetables. Season with salt and pepper; toss to combine.