Tomato, black bean, corn and feta salad with Sardines in Olive Oil

I love the versatility of this salad recipe. It’s very adaptable which I love . I’ve seen many variations of it all over the internet. For my spin , all I added was apple cider vinegar and used the oil in the sardines as the dressing. This flavorful salad can be assembled ahead of time and all you need is something to serve it with . Without the oil from the sardines just use regular good quality olive oil.

Ingredients

Diced campari or any mini tomatoes
Drained black bean can
Canned or frozen corn,
Crumbled feta cheese,
salt and pepper
dried parsley flakes
garlic powder
sweet paprika
Apple cider vinegar to taste.

Mix ingredients well together well in bowl.
Add on the side the sardines from Seasons in olive oil. Drain out some of the excess oil . What a great lunch !

One more thing I have to say is that I highly recommended this brand of sardines . Here is some more information about them below. I found mine in my local costco.

Season Skinless & Boneless Sardines are harvested from the cold waters of the Atlantic Ocean off the coast of Morocco. The sardines are packed fresh in pure olive oil. Don’t forget skinless and boneless sardines are healthy for you – a natural source of omega 3’s and protein. Enjoy Season Sardines as a snack, in a salad, or as part of your favorite recipe!

Visit then at http://www.seasonproducts.com for delicious recipes and more info! 

A light Heirloom Tomato, Red Onion and Cilantro salad for the hot summer!

I believe that salads area a wonderful way to highlight fresh and tasty ingredients. This heirloom tomato salad below has red onion and cilantro in it . It is a perfect light fresh lunch !! I always like to serve it with an lemon oil dressing πŸ˜πŸŒΏπŸ…

For the salad
mix in bowl heirloom tomatoes sliced, red onion chopped, fresh cilantro, olive oil, lemon juice, salt and freshly ground pepper to taste.

My love of heirloom tomatoes began many years ago. I love all types of tomatoes but after I had chance to learn more about them in cooking magazines I like to use different tomatoes for different preparations..

Some personal favorites of mine and how I use them
Roma or Plum Tomatoes— great for homemade sauces and stews,
cherry or compari on the vine – great for roasting, sauces or fresh in a salad
Heirloom , Brandywine , beefsteak, – perfect for salad because of their natural sweetness and great on sandwiches