Two Summer Side Salads

Do you have go to summer salads? When the weather warms up, I start using fresh herbs more often and tossing all sorts of combos into a bowl with a dressing and calling it a salad.

These two summer salads are versatile and easy to throw together for a side dish. You can mix up the veggies or add fresh herbs based on what you have on hand. Some of my favorite veggies to toss in are cucumbers, cherry tomatoes, red bell peppers, celery or scallion. Cilantro or parsley are a nice addition, and feta cheese and olives give it a Mediterranean flair.

Chickpea Summer Salad

1 can chickpeas, rinsed and drained (or about 2 cups cooked)

1/2 cup red bell pepper, chopped

1/2 cup yellow bell pepper, chopped

1 cup cucumber, diced

2-3 scallion, chopped

1/2 cup cilantro, chopped

For the dressing:

3 tbsp olive oil

3 tbsp lemon juice

sea salt and pepper to taste

Combine all ingredients in a large bowl. In a small bowl, combine the dressing ingredients and stir into the salad. (Optional add ins: feta cheese, olives, grilled chicken etc)

Black Bean Summer Salad

1 can black beans, rinsed and drained, or about 2 cups cooked

1 1/2 cups fresh corn, boiled or steamed and cut off the cob (frozen can also be thawed and used)

1 red bell pepper, chopped

1 cucumber, diced (or about 1 cup)

2-3 scallion, chopped

1/2 cup cilantro, chopped

optional cherry tomatoes and feta cheese

For the dressing:

3 tbsp olive oil

3 tbsp fresh lime juice

sea salt and pepper

Combine the ingredients in a large bowl. Then combine the dressing and toss with the salad. Enjoy at room temperature or cold.

I love to keep fresh lemons and limes on hand. They keep in the refrigerator for 2-3 weeks and add great flavor to salad dressings, marinades, steamed veggies, fish, or can be sliced and added to water.

These salads are a great way to increase your daily veggie intake and can go alongside grilled meat or fish or burgers, or stand alone over salad greens or with an egg for a simple lunch. Enjoy!