Two Healthy Side Salads

Anyone have a BBQ to go to this weekend?  

Need to bring something?  

Cringing at the idea of another potato salad?

I have two possible recipes for you!  Both are from Ellie Krieger's The Food You Crave.  Both are full of flavor and healthy!  Better yet a day or two in the refrigerator works to your advantage.

The first is her Asian Style Three Bean Salad.  I was so surprised by this salad.  The green beans, edamame, and black beans work so well together with a great crunch!  I also love the apricot preserves in the dressing.  All and all this is a stand out dish.

Asian-Style Three Bean Salad

from The Food You Crave by Ellie Krieger

1 lb of fresh green beans, trimmed and cut into 1" pieces

1 16oz bag of frozen edamame

3 TBS of canola oil

3 TBS of rice vinegar

1/4 cup of apricot preserves

1 TBS of sugar

1 tsp of fresh ginger, grated

1-15oz can of black beans, drained and rinsed

4 scallions, thinly sliced

salt and pepper

Steam the green beans and edamame for 4 minutes.  Drain well, place in a large bowl and put them in the refrigerator to cool.

Meanwhile, in a small bowl whisk together the oil, vinegar, apricot preserves, sugar, and ginger.  

Add the black beans and scallions to the green beans and edamame.  Drizzle with the dressing and toss to coat.  Season with salt and serve either at room temperature or chilled.  

This salad will keep in the refrigerator, sealed for 3 days. Enjoy!

The second salad is Southwestern Slaw, unbelievable!  This was a ridiculously easy salad to put together and absolutely should hang out in the refrigerator for a day.  My husband and I made a couple small additions, cayenne pepper and dried cranberries.  I really like the pop of sweetness to balance out the cabbage!

Southwestern Slaw

adapted from The Food You Crave

1 medium jicama, peeled and sliced into thin strips (about 3 cups)

1 small head of red cabbage, cored and thinly sliced (about 5 cups)

1 small red onion, cut in half and sliced into half moons

3/4 cup of dried cranberries

1/4 cup of mayonnaise

1/2 cup of low-fat buttermilk

1 TBS of lime juice

1/2 tsp of black pepper

1/2 tsp of cayenne pepper

Toss the jicama, cabbage, onion, and cranberries together in a large bowl.  In a small bowl, whisk together the mayonnaise, buttermilk, cayenne pepper, lime juice, and pepper.  Pout the dressing over the vegetables and stir to coat.  This will keep in the refrigerator, sealed for 3 days.  Enjoy!