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Labor Day Salads

Black Bean Corn Salad
2 cups grilled chicken, steak, or pork
1 tomato, chopped
2 cups cooked corn (approx 15 oz. can)
1 can black beans
1 1/2 cups Monterey Jack cheese, diced
1 avocado
1/4 cup fresh cilantro, snipped
lettuce leaves
Dressing:
1/4 cup lime juice
2 tablespoons honey
2 tablespoon oil
1/2 teaspoon chili powder (more or less to taste)
salt and pepper to taste
2-3 drops Tabasco sauce (optional)


Cut meat into bite-size pieces, place in a bowl. Chop tomato, cut corn from cob or drain canned
corn, drain and rinse black beans, dice cheese, peel and dice avocado – add all to bowl. Snip
cilantro on top.

Combine all ingredients for dressing and shake well. Pour over salad ingredients and toss. Serve
salad on lettuce leaf.

Star Spangled Water Melon Salad

Watermelon, cut in 1-inch think slices

Curly leaf lettuce

Blue berries, fresh or frozen

Cottage cheese

Cut slices of watermelon into wedges. Arrange 5 melon wedges on a bed of curly leaf lettuce with
tips facing out to form the points of a star. Fill center of star with cottage cheese, sprinkle with blue
berries.

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