Edamame Salad

I found this recipe at Shape Magazine's website. It was in a feature for summer salads with 5 ingredients each. Can't beat 5 ingredients. It makes things super fast, easy and cheap!

I adapted the recipe a little since I am trying to like tomatoes but still haven't succeeded.

I really don't have a use for corn. I think it's just a low-calorie filler. I have been using it for that reason, though. It's much lower in calories than the edamame in this recipe. Plus, it adds some color and it does taste good.

Edamame Salad

1 bag of shelled edamame
1bag frozen corn
1/2 avocado
1 lime
1Tbs. olive oil
pepper to taste

Mix olive oil and lime juice by whisking. Add pepper to taste.

Boil the edamame and corn according to directions (about 3 minutes). Once done, immediately cool edamame and corn combo in cold water.

Pour lime/olive oil dressing over edamame and corn. Peel, pit and dice the avocado half and mix with the edamame and corn.

I put the salad in the fridge for a few minutes to make sure it was nice and cold. After all, it's 105 degrees here.

Eat. Yummmmm.

Chickpea and Cucumber Salad

This is a quick lunch salad to beat the heat. I found the recipe on the back of a can of Goya Chickpeas and adapted it to use ingredients that I actually had.

1 can of Goya chickpeas (drained and rinsed)
1 bell pepper
3 cloves of garlic, minced (I use the cheese grater as a cheat)
1/2 of a cucumber
1 teaspoon of olive oil
2 teaspoons of light balsamic vinaigrette
a little oregano

Chop the veggies the way you prefer. Throw everything in a bowl and mix it all up. Put in the fridge to chill and you have a yummy, cold, summer salad.

I had a side whole wheat couscous with mine, too.