Double Pea & Feta Salad
1 lb. sugar snap peas
1 bag frozen green peas
¼ c. thinly sliced red onion
¼ c. mint leaves
2½ tbsp. extra-virgin olive oil
Freshly ground pepper
¾ c. mild feta cheese (or cotija cheese)
¼ c. toasted pine nuts (optional)
Bring a large saucepan of lightly salted water to a boil; add sugar snap peas and green peas. When water returns to a boil, cook 1½ to 2 minutes, until sugar snaps are crisp-tender. Drain in a colander; refresh under cold running water. Drain peas well (blot with a paper towel).
Place peas in a large serving bowl with remaining ingredients except feta and pine nuts; toss until coated. Gently stir in feta and pine nuts, if using.
Black Bean, Pepper & Corn Salad
1 (15 oz.) can Black Beans (Rinsed & Drained)
2-3 Ears of Grilled Corn or canned corn
3/4 cup Red Onion, Chopped
1/2 Cup Tomato, Diced
1/2 Cup Sweet Red Peppers
2 Jalapeno’s, Seeded & Finely Chopped
1/4 cup Fresh Cilantro
1. In a large bowl, combine salad ingredients
2. Dressing (optional) In a small bowl whisk together dressing ingredients (1/3 cup olive oil, 2 TBSP. fresh lime juice and 1 1/2 tsp. ground cumin)
3. Pour over the bean mixture and toss until all ingredients are coated
4. If desired, add lime zest.