Lovely, healthy side salads – perfect for the seasonal transition.

EDAMAME SALAD

1 12 ounce bag of frozen edamame
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
2 tablespoons shredded basil leaves
2 tablespoons olive oil
freshly ground black pepper to taste

Cook the edamame according to package directions. Drain and cool.
Place the cooled edamame in a bowl, add cranberries, feta cheese, basil, olive oil and pepper. Gently stir to combine. Serve chilled.
Enjoy!

Recipe adapted from About You Magazine, July 2013
www.aymag.com/Recipes/‎

BLACK BEAN AND QUINOA SALAD

1 cup uncooked quinoa
2 cups water
1 can (15 ounces) black beans, drained
1 can (15 ounces) corn, drained
1/2 red bell pepper, diced
1 teaspoon pickled jalapeños, diced
2 green onions, chopped
1/2 cup cilantro, chopped
1 tablespoon olive oil
2 limes, juiced
2 chipotles in adobo sauce, minced
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1 teaspoon hot sauce
salt and pepper to taste

Cook the quinoa in water for 15 to 20 minutes. Mix the quinoa, black beans, corn, red pepper, jalapeño, green onion and cilantro in a large bowl. Mix the olive oil, lime juice, chipotle, cumin, coriander, hot sauce and salt and pepper in a small bowl. Toss the salad in the dressing.
Enjoy!

LIMA BEAN AND SPINACH SALAD
SALAT IZ FASOLI I SHPINATA

1 cup frozen lima beans
10 ounces fresh spinach
3/4 cup walnut pieces
3 cloves of garlic
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup chopped parsley
1/4 teaspoon ground coriander
pinch of dried red pepper flakes
fresh lemon juice to taste
salt and freshly ground black pepper

Cook lima beans in a pot of boiling water, until heated through, about 5 minutes. Drain the beans, place in a bowl. Cook the spinach in boiling, salted water until cooked through. Cool until manageable, then squeeze the spinach to remove any excess water.
Combine the spinach, walnuts, garlic, vinegar and olive oil in a food processor and process until smooth.
Gently stir the spinach mixture into the beans along with the parsley, coriander, and dried red pepper flakes. Season with lemon juice, salt and pepper. Cover and refrigerate for 1 hour before serving.
Enjoy!