In Minnesota we are (patiently, or not) waiting for spring to actually arrive. On paper it is, in real life, it is so very not here. We will try anything for it to show it’s beautiful green face. Go ahead and try these spring and light salads. Maybe eating like it is spring will help. Fingers crossed, toes crossed, eyes, legs….and anything else that we can cross.

Southwest Quinoa Salad

Ingredients

1 cup cooked quinoa

14 oz black beans

14 oz corn

1/2 large red pepper, chopped

4 green onions, chopped

1/4 cup cilantro, chopped

4 T lime juice

1/3 cup olive oil

1 t cumin

1/2 t pepper

1 t salt

Directions

Add beans, corn, red pepper, onions and cilantro to cooked quinoa.

Whisk lime juice, olive oil, cumin, pepper and salt together.

Pour over quinoa mixture.

Refrigerate 1 hour before serving.

Mango/Avocado Salad

Ingredients

1 mango

1 avocado

1/2 bunch basil leaves

2 T balsamic vinegar

2 T brown rice syrup

1 T lime juice

1/4 olive oil

Sea salt

Directions

Chop mango and avocado.

Mix rest of ingredients with mango and avocado.

Makes 2 servings.