Southwestern Avocado and Black Bean Salad

Ingredients:

1/2 cup freshly chopped cilantro leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
2 or 3 dashes hot sauce (recommended: Tabasco)
4 cups chopped romaine lettuce
2 avocados, peeled and diced
2 cups fresh or frozen corn kernels, thawed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 cup chopped cherry tomatoes
About 3/4 cup (3-ounces) grated pepper jack cheese
Kosher salt and freshly ground black pepper

Directions:

In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.

In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.

Crab, Avocado, and Watercress Sandwiches

Ingredients:

3 tablespoons light mayonnaise or salad dressing
1 tablespoon snipped fresh chives
1 teaspoon lemon juice
1 cup chopped cooked fresh lump or jumbo crabmeat or drained pasteurized canned lump crabmeat, flaked and cartilage removed
1/8 teaspoon ground white pepper
Dash salt
8 thin slicesfirm-texture white or wheat sandwich bread
2 tablespoons 40% to 50% vegetable oil spread
1 avocado, halved, seeded, peeled, and sliced
1/2 cup loosely packed watercress (thick stems discarded), rinsed and dried
Fresh chives

Directions:

1.In a small bowl, combine mayonnaise, the 1 tablespoon chives, and the lemon juice. Add crabmeat; stir with a fork to combine. Stir in white pepper and salt.

2.Spread one side of each of the bread slices with vegetable oil spread. Arrange avocado slices on half of the buttered bread slices. Top with crab mixture. Add watercress. Top with the remaining bread slices, buttered sides down. Trim the crusts from bread. Cut each sandwich crosswise into three pieces.

3.Sprinkle with additional chives before serving. Makes 12 bite-size sandwiches.

Make-Ahead Directions

 

Prepare as directed through step 2. Cover tightly with plastic wrap. Chill in the refrigerator for up to 1 hour. Sprinkle with additional chives before serving.

Grilled Corn, Avocado And Tomato Salad

Ingredients:

•1 pint grape tomatoes
•1 ripe avocado
•2 ears of fresh sweet corn
•2 tbsp fresh cilantro, chopped

Honey Lime Dressing

•Juice of 1 lime
•3 tbsp vegetable oil
•1 tbsp honey
•Sea salt and fresh cracked pepper, to taste
•1 clove garlic, minced
• Dash of cayenne pepper

Directions:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.