Black Bean Salad

2   15-oz cans of organic black beans rinsed and drained (or if you cook the beans yourself, use 3-1/2 cups)*
1   cup of organic corn (lightly steamed and drained)
1   red bell pepper (chopped)
1/2 purple onion (chopped)
1/3 cup of chopped fresh cilantro
2  cloves  of minced garlic
2  Roma tomatoes (chopped)
1   lime (squeeze juice over mixture as dressing)

Stir ingredients together and season, if desired, with small amount of sea salt and fresh ground pepper.  Tastes great by itself or over a bed of greens and top with sliced avocado!

*Any bean can be substituted for black beans (pinto, kidney, etc.)

Wheat Berry Spinach Salad (adapted from Joseph's Grainery)
For 1 serving (adjust for more)
1/4 cup cooked wheat berries
1 1/2 cups torn spinach leaves
1/2 grilled zucchini (cut lengthwise in quarters and then sliced)
1/2 grilled yellow squash (cut lengthwise in quarters and then sliced)
8 walnut halves, crumbled slightly
1 ounce goat cheese, crumbled
hand full of craisens  for a bit of sweet
1 Tbsp strawberry vinaigrette (recipe below)
Layer ingredients in a bowl, ending with cheese and vinaigrette.

Strawberry Vinaigrette (from the Sonoma Diet book)
1 cup strawberries
2 Tbsp red wine vinegar
1/2 tsp cracked black pepper
sugar substitute of your choice to equal 1/2 tsp sugar
Combine ingredients in a blender and mix until smooth.  Chill and store up to 1 week in the fridge.