Spring and Summer Salads - KCTV5

Spring and Summer Salads

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Santa Fe Quinoa Salad

Serves 6-8

Six cups of cooked Quinoa

1 can of black beans

1 cup of cilantro

1 cup of frozen corn or one can of canned corn

1 cup of red pepper (chopped)

1/4 cup of chopped red onion

1 cup of chopped tomatoes

1 avocado


1/2 cup Olive oil

2 Garlic Cloves Minced

1 teaspoon of cumin

2 tblsp of lime juice

1 tsp honey

salt and pepper to taste


In a bowl combine your black beans, red pepper, corn, onion, cilantro, and cooked quinoa.

Whisk together the lime juice, olive oil, garlic, cumin, pepper and honey together and toss over bean and corn mixture.

Refrigerator for at least 15-20 minutes

When ready to serve, add your tomato, cilantro, and avocado. Gently toss and combine well.

If you plan on refrigerating this salad for a couple of day, leave out the tomatoes and avocados until right before serving.

You can serve this just as a salad or decrease the quinoa by 1/2 and instead serve the "salad" with crackers or chips, more like a dip.

Orzo and Feta Salad with Lemon and Mint

Serves 2-4

4 cups of cooked orzo

1 cup finely diced yellow bell pepper

2 finely diced large cucumbers (remove seeds)

4-6 oz of Feta cheese

4 tbsp minced fresh mint leaves


1/3 cup of minced shallots

1/4 cup of Olive oil

3 tbsp of fresh lemon juice

1 minced garlic clove

1/2 teaspoon of finely grated lemon zest salt and pepper to taste

Combine the ingredients for the dressing... olive oil, shallots, lemon juice, garlic, lemon zest and salt and pepper.  Mix until well blended.

For the salad combine cooked orzo, yellow bell pepper, cucumbers, mint, and feta cheese.

Pour salad dressing over salad and toss well.  You can serve immediately or for an even more intense flavor, let sit for 1-2 hours at room temperature.

If you plan on making this salad a few days before eating, leave the mint off until right before serving.

Spring and Summer Barley Salad with Mint and Green Beans

4 cups of cooked barley

1 cup of green beans (steamed and cut into one inch pieces)

1/4 cup plus 3 tablespoons extra virgin olive oil

2 shallots (minced)

3 (about 1 cup) ounces white mushrooms (stems discarded and sliced thin).

2 fresh lemons (juiced)

2 tbsp minced fresh mint

2 tbsp minced fresh flat leaf parsley

salt and pepper to taste

Heat 3 tbsp of olive oi in a small pan and cook the shallots unitl softened.

Add the sliced mushrooms and cook until mushrooms have given off their liquid and it has evaporated. Add lemon juice and parsley. Salt and pepper to taste and let cool.

When mixture is cool, pour over the barley and set aside.  Whisk together the remaining olive oil with the juice from one lemon. Pour the mixture over barley and toss everything until well blended.

Recipes courtesy of Arina Lanis, partytipz.com

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