It's Wednesday!

FOOD

With the warmer weather approaching, I switch up my menu at home. I usually make soup once a week in the colder months (great meal to double up and freeze half right away). That’s October to now. Starting in May, I exchange my soup making for salad making. My kids like vegetables so, I count myself blessed!

These jarred salads are easy to make, and virtually produce no waste when packaged in an old jar. For a heartier version, replace the lettuce with pasta or do both!

Bon appétit!

The Fresh Perspective...

Mexi-corn salad. Get it in ya!

This salad is so simple and so deelish! Never have leftovers…

• 6 grilled corn cobs

• 1 can of black beans

• 1/2 clup sliced cherry tomatoes

• 1/2 cup cubed queso

• 1 tsp fresh cilantro (change to oregano if you’re like me)

• 1 tbls lemon juice

Dressing

• minced jalepeno

• 1/4 cup sun dried tomato dressing

• 1 tsp honey

All you need to do is put all the ingredients into a bowl, add the dressing and mix, mix, mix. I like to keep it in the fridge for at least 30 minutes so all the flavors can meld together.

Truth be told, you can put whatever you want to in a bowl and drizzle it with whatever you want! That’s the beauty of salad and the beauty of summer cooking!

That’s the fresh perspective…