Black bean salad. Its basically 2 cans each; black beans and corn, a child's size handful of fresh cilantro, a diced red pepper , 3 avocados diced, and one diced onion ( I used green onions since they're milder and my kids prefer them.) Add lime juice until everything's all wet and limey, then salt and pepper to taste.
Early Spring Salads: Beautiful, Nutritious, and Deliciously Bitter | Martha Stewart Living - The best greens for salads right now? They're colorful, crunchy, healthy, and bitter, chicories like radicchio and escarole, milder endive and earthy dandelion greens. Learn how to make the most of their flavor in salads with substance.
Roasted Marble Potatoes James Papadopoulos, chef de cuisine at Sam & Harry's Steakhouse in Schaumburg, Illinois, roasts baby potatoes with extra-virgin olive oil, whole cloves of garlic and fresh thyme. Once they're tender, he tosses in some sliced caper berries (which are milder than capers) for a bright bite of acidity, akin to the pep a dash of vinegar gives to a plate of fish and chips.
Vegetarian Main-Course Salads | Martha Stewart Living - Nobody will accuse you of eating "rabbit food" when you sit down to one of these bright and hearty vegetarian main-course salads! They burst with fresh and roasted vegetables, as well as hearty grains like bulgur and quinoa, and protein-rich beans and cheese. You'll look forward to eating these green, grain, and pasta salads for lunch or dinner any day of the week.