Grilled Corn and Tomato Salad

What a yummy summer dish to make on the grill with the family!

Serves 4 Anytime you have the grill warmed up, throw on some extra corn-on-the-cob to make this refreshing and easy summer side dish. It's a great complement to any outdoor party or barbecue.

Ingredients

4 ears grilled corn on the cob
1 cup chopped tomatoes
1/2 cup chopped red onion
1 jalapeño pepper, seeded and finely chopped
1 tablespoon extra virgin olive oil
2 teaspoons lime juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon chipotle chile powder (optional)
3 tablespoons chopped cilantro

Method

Cut the corn off the cob by holding the corn lengthwise on a cutting board and slicing the kernels off carefully with a sharp knife, taking care to not cut any of the cob off with the corn. (You should have about 3 cups of kernels.) Combine the corn with the tomatoes, red onions, and jalapeño peppers in a large bowl. Toss with oil, lime juice, salt and pepper. Stir in the chipotle chile powder, if using. Fold in the chopped cilantro and serve.

From: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=546

Mango Salsa

To make my life easier, I use frozen mango that I've defrosted in the microwave. I made this for a family gathering last year and everyone loved it SO much and couldn't stop eating it! So yummy as a topping on veggies as well.


Ingredient List Makes 3 cups
2 mangoes, peeled, pitted, and diced (2 cups)
1 large yellow bell pepper, finely chopped (1 cup)
1/2 cup finely chopped red onion
1/4 cup chopped cilantro
2 Tbs. lime juice
1 red jalapeño chile, finely chopped
1/2 tsp. smoked paprika

Directions:
Toss together all ingredients in small bowl. Season with salt and additional paprika, if desired.

Nutritional Information
Per 1/4-CUP SERVING: Calories: 25, Protein: 1g, Total fat: g, Saturated fat: g, Carbs: 6g, Cholesterol: mg, Sodium: 98mg, Fiber: 1g, Sugars: 5g

from: http://www.vegetariantimes.com/recipes/10642?printer=yes

Sushi Rice Salad

Sushi Rice Salad is super yummy for lunch. I usually make enough just for me, but you can go visit the original website for the recipe that serves 6. I also modified it a little bit by adding soy sauce. You basically can use whatever veggies you have on hand, I always buy bags of frozen veggies and use those. They're cheap and don't go bad bc they're in the freezer!

Sushi Rice Salad

1/4 cup dry short-grain brown rice

1/2 cup water or veggie broth
1 Tbsp seasoned rice vinegar

1/2 - 1 Tbsp Soy Sauce (depending on how salty you like it)
1/2 cup boiled edamame, shelled
5 baby carrots, sliced thick
1/4 cup cucumber cubes
1/4 cup chopped red pepper
1/4 cup chopped portabella or shiitake mushrooms
optional: slivers of nori (seaweed they use for sushi rolls) for garnish

Cook up the 1/4 cup of brown rice with 1/2 cup of liquid according to the directions (usually about 40 minutes).

While rice is cooking, chop up the veggies. Use as little or much as you want. Use whatever veggies you want, but the ones suggested here are pretty yummy all together.

Once the rice is done, turn the burner off and add all the veggies, rice vinegar, and soy sauce into the pot and stir together.

Viola! Now you have a yummy lunch with whole grains, veggies, and protein! Perfect combination.

from: http://blog.fatfreevegan.com/2006/10/sushi-salad.html