the fast diet

12 oz FROZEN CORN, thawed & cooled
1 large GREEN BELL PEPPER, chopped
12 oz CHERRY TOMATOES, halved
15 oz can BLACK BEANS, rinsed & drained
3 AVOCADO, cut into cubes
2/3 cup FRESH CILANTRO, chopped
3 tbsp OLIVE OIL, EXTRA VIRGIN
2-3 LIMES, JUICED
1 tbsp HONEY
3 cloves GARLIC, grated
SEA SALT AND PEPPER, TO TASTE 

Method

1. In a large mixing bowl whisk together, olive oil, lime juice, garlic, honey, sea salt and pepper for the dressing. 
2. Stir in remaining ingredients and additional sea salt and pepper if needed. 
3. Cover and refrigerate until ready to serve (if making more than 2 hours ahead, refrigerate without avocados and add before serving). 
4. Serve as a side, or topping for grilled chicken, fish or burgers. 

Serves 10-12.


VARIATIONS: Add fresh chopped pineapple or mango for sweetness.

3/4 cup RED QUINOA (rainbow or regular)

1 large CUCUMBER, chopped (seedless or regular with seeds removed)

1 large RED TOMATO, chopped

1 small ONION, chopped

3 cloves GARLIC, minced

15 oz GARBANZO BEANS, rinsed, drained

1 cup PITTED WHOLE KALAMATA OLIVES, chopped

3 cups FRESH SPINACH or ARUGULA (baby or regular, chopped)

• Dressing:

Method

1. Cook quinoa in water according to package directions, fluff with a fork and cool.
2. Combine cooled quinoa, cucumber, tomato, onion, beans and olives in a large glass bowl.
3. In a small measuring cup whisk lemon juice, olive oil, oregano, garlic, salt, pepper and red pepper, if using. Pour dressing over quinoa/vegetable mixture. Fold in spinach and fresh herbs. Serve immediately or refrigerate a few hours before serving. Serves 8. Serving size about 3/4 cup. Top salad (or serve in small bowls on the side) with crumbled feta cheese, tzatziki Greek yogurt dip or hummus.
4. VARIATIONS: Substitute white northern beans for garbanzo. Add sun dried tomatoes.