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Prairie Flavors


Southwest Corn and Bean Salad Photos by Laura Araujo


By Laura Araujo


Salad is one of my favorite dishes, especially during the warm days of summer when it’s too hot to cook. A crisp, crunchy salad is a perfectly refreshing and healthy meal! There are endless possibilities when it comes to salad varieties and combinations—tossed green salads, chopped vege- table salads, arranged salads, pasta, legume or grain-based salads and even dessert salads. Let these recipes and the abundance of fresh, colorful produce available this time of year inspire your next meal! Find more salad recipes in Oklahoma Living’s digital edition at www.ok-living.coop.


If your side salad routine has


become boring, try changing it up a bit with these tips.


Summer Salads Mix it up!


For the salad:


15-ounce can black beans, drained and rinsed 15-ounce can chickpeas, drained and rinsed 2 ears of corn, cooked, kernels cut from the cob 1 pint cherry tomatoes, halved 2 avocados, peeled, seeded and diced 4 ounces feta cheese, crumbled 4-ounce can sliced black olives ½ cup chopped cilantro leaves


Greens: Instead of an all-lettuce base, toss in some spinach, arugula,


shredded cabbage, kale or even fresh herbs. Fruits and veggies: Add texture and color with a variety of in-season


veggies. Mix in some berries or dried fruit for a sweet contrast. Proteins: Grilled fi sh or chicken, legumes, eggs and nuts add protein and


make the salad even more fi lling. Toppers: Add some shaved parmesan, crumbled feta or sliced olives for


a salty bite. Dressings: Switch up the dressing. Go simple with vinegar and oil to let


the salad shine, add a sweet dressing to contrast with the savory, or top with a creamy drizzle for a rich fi nish. Serving: Rather than a typical tossed salad, try a chopped salad—cut


ingredients into similar-sized pieces—or or an arranged salad—grouping ingredients artistically on a plate.


30


For the dressing: 1/3 cup olive oil 2 limes, juiced 1 teaspoon cumin 1 teaspoon chili powder pinch of salt


Arrange the salad ingredients on a serving plate or mix them together in a serving bowl. Combine the dressing ingredients in a small bowl and drizzle over the salad.


Caramelized French Onion Soup Photos by Laura Araujo


Southwest Corn and Bean Salad Serves 6 to 8


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