Couscous & Arugula Salad with Lemon Vinaigrette

Couscous & Arugula Salad with Lemon Vinaigrette

Simple ingredients, a rainbow of colors and a flavor filled feast that can be served as a main course meal! Easy prep while the couscous is cooking and you can have dinner for 4 in under 30 min. Top with toasted almonds or pistachios for that perfect crunch and Enjoy!

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Corn Salsa

Looking for the perfect dish to bring to a summer picnic, pot luck or backyard BBQ?  This is IT!  It's quick, easy, delicious and will be a hit with vegans and omnivores alike! Scoop it up with corn chips or enjoy it like a salad or side! It's great leftover on top of rice too!

Ingredients

It is easiest to make the dressing first and let it cool while you do the rest of the recipe.

For dressing, bring to a boil:

1 tsp. salt

½ tsp. pepper

1 Tbls. water

1/2 cup cider vinegar

1/4 cup oil

1/2 cup sugar or sugar substitute

Cool before pouring over beans/corn/veggie mixture below.

Combine in large bowl:

1 can black eyed peas (drained and rinsed)

1 can black beans (drained and rinsed)

1 small orange or red pepper chopped

1 cans of corn, drained

1 small red onion chopped

1 small green pepper chopped

1-2 Tablespoons chopped cilantro or parsley (optional)

1 jalepeno pepper chopped (optional)