As I am back in the Southwest, I suppose this is as good of a time as any to introduce to you one of my go-to salads. It's very easy to make. The biggest prep is the beans. If you go the dried beans route like I do, they will require pre-soaking and a fair amount of cooking time. Personally, I prefer the quick-soak method where I bring the beans to a boil for a few minutes. Then I turn off the heat and allow the beans to soak. At least an hour later, dump the water and cook the beans with fresh water.

It should be noted that this salad can be made using different ingredients. If you want, try substituting different beans, different lettuce, whichever cheese you prefer or a different dried fruit. I also can't really give precise amounts because I always eye ball it and you can make as large or small a salad as you'd like.

Ingredients

Butter Lettuce
Soft cheese of choice (shredded or cut into thin strips)
Black beans
Frozen corn
Goji berries

*Before you want to eat: Be sure to pre-soak and cook your beans.*

Wash and rip your lettuce leaves into bite sized pieces. Sprinkle shredded cheese or place the thin strips of cheese on top of lettuce.

Either finish cooking beans or reheat precooked beans. Add frozen corn and cook for an additional few minutes. While piping hot, use a slotted spoon to put the bean-corn mixture on top of the cheese on the lettuce. This will melt the cheese and give the salad excellent flavor.

Allow the beans and corn to cool for a few minutes and then top with goji berries.

This is another makeshift recipe which can be modified with different vegetables and beans to suit individual taste. This is not a traditional salad as it is sautéed, but I think it looks like a 'Hot Salad' so that is what I am calling it. Hooray for eating lots of colors!

Ingredients

Serves 1

2 leaves of Swiss Chard chopped
1/4 cup chopped Onion
1/4 Portabello Mushroom
1/4 cup Yellow Squash
3/4 cup Cannellini Beans (soaked and cooked)
1/2 an Avocado sliced
1 T coconut oil
pinch of Sea Salt

In a skillet, sauté the onion, squash and Swiss chard stems in coconut oil for a few minutes. Add in the mushrooms and beans, along with a pinch of sea salt, and sauté for a couple minutes. Add in the swiss chard leaves and sauté until they are wilted. Salt to taste. Serve topped with slices of avocado. Enjoy!