Cold Salads

Cold salads have been a go to for meal prep this summer. They’re quick, easily adaptable, and you don’t have to turn on your oven. They also last for days in the fridge so they’re perfect for meal prep! Below are three of my favorite recipes. The directions are simple…combine all ingredients and enjoy!

1) Bean Salad
  • 1 can black beans – drained and rinsed
  • 1 can golden corn – drained
  • 1 can white hominy corn – drained
  • 1 can diced tomatoes – drained (You can also use a can of Rotel!)
  • 2 cans chili beans – drained and rinsed
  • 1 purple onion – chopped
  • 1 bunch of cilantro – chopped (use fresh parsley if you have an aversion to cilantro)
  • Zest and juice of one lime
  • 1 tsp cumin
  • 1 tsp Nature’s Seasons
  • ***great party dish, serves 8, or two for a week when meal prepping
2) Tuna Salad (Mayo Free!)
  • 4 12 oz cans of tuna packed in water – drained
  • 4 Tbsp Dijon mustard
  • 1 small purple onion – chopped
  • 2-3 Tbsp capers
  • 2-3 Tbsp sunflower seeds
  • 1 tsp Nature’s Seasons
  • ***serves 6 – for meal prep, serves 2 for a week!
3) Broccoli Salad
  • 3-4 crowns of broccoli – chopped
  • 1 cup dried cherries – chopped
  • 1 cup crispy bacon – chopped
  • 1/2 cup pine nuts
  • Dressing – 3/4 cup olive oil, 2 Tbsp honey, 2 tsp Nature’s Seasons – whisked
  • ***great party dish, serves 8, or two for a week when meal prepping

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