Summer Bean Salad

Ingredients:

• 1 can black beans (drained & rinsed)
• 1 can corn (drained & rinsed)
• 1 can black eyed peas (drained & rinsed)
• 1 tomato, chopped
• 1/4 red onion, diced
• 1 avocado, chopped
• 1 Tablespoon fresh cilantro 
• Juice of 1 lime
• Salt &pepper, to taste

Directions:

1. combine all ingredients
2. Stir to combine well
3. Serve 

It will stay fresh in the refrigerator for a few hours. If making ahead more then a few hours, add avocado and lime just before serving.

~Recipe adapted from my amazing sister-in-law

Vegetable Foil Grill Pack

Ingredients:

• Foil
• Italian dressing
• 1 zucchini, chopped
• 1/2 red onion, chopped
• 1 bell pepper, chopped

Directions:

1. Place cut vegetables in a bowl. Drizzle Italian dressing over them and stir to insure all the vegetables are coated.
2. Make a large pocket using foil.
3. Place all cut vegetables inside foil .
4. Seal edges of foil packet and place on heated BBQ or in oven (on a sheet pan) at 400 degrees.
5. Cook for about 20 minutes. Carefully remove foil packet (take care to not puncture foil). Place packet on large plate and open packet carefully as the steam will be very hot. 
6. Serve and enjoy!

~Recipe from Mikaila

Spring Quinoa Side

Ingredients:

• 2 cups dry quinoa
• 1 bell pepper. diced (I used 1/2 red & 1/2 orange)
• 1 medium red onion, diced
• 1 zucchini, chopped
• 5 ounces grape tomatoes, halved
• 1 teaspoon olive oil
• 2 teaspoons garlic powder
• salt & pepper, to taste

Directions:

1. Cook quinoa following package directions, set aside.
2. Heat olive oil in a medium saute pan over medium heat. Saute onions and bell peppers for 5 minutes.
3. Add zucchini &grape tomatoes and saute for 3 minutes.
4. Stir in cooked quinoa to pan along with garlic powder and salt & pepper to taste. 
5. Can be served warm or cold.

~Recipe from Mikaila