Banana Mango Smoothie

Ingredients:
1 ripe banana
1 cup frozen mango chunks, thawed
1/2 cup light coconut milk
1/2 cup orange juice
1/2-3/4 cup non-fat Greek unflavored yogurt

Directions:
Add sliced banana and mango chunks to the blender, and pour enough of the coconut milk and/or orange juice to cover the fruit. Blend on high until smooth. Add the remainder of the liquid and the yogurt. Blend again until well-mixed. Divide between 2 glasses and serve.

Makes 2 servings,

Corn, Black Bean and Edamame Salad

Ingredients for Salad
1 can of black beans, rinsed
8 oz frozen, shelled edamame
3/4 cup frozen corn kernels(I like Giant brand, super sweet white corn)
1/2 cup of raw almonds, chopped or sliced
1/2 orange sweet bell pepper, chopped finely
2 scallions, sliced
1 tsp salt

Ingredients for Dressing
2 oz Red Wine Vinegar
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried shallots or one chopped fresh shallot
1/2 tsp sugar
1 tsp Mural of Flavor spice from Penzeys Spices (These spices can be mail ordered or bought from the Penzeys Spices stores.)
1 tsp Dijon mustard
3-4 oz Extra Virgin Olive Oil

Directions:

Add enough water to a saucepan to cover edamame and toss in a tsp of salt. Heat until the water is boiling. Add edamame and lower heat. Boil for 5-7 minutes, according to package directions. Drain when done and allow to cool.
Meanwhile, to a large bowl add all of the other salad ingredients and mix well. Add edamame to salad and mix in.

In a small bowll, add all of the ingredients except the oil. Whisk these ingredients well, and then slowly whisk in the oil. Pour the dressing over the salad and mix well. Serve immediately or chill and serve cold later.

Whole Wheat Couscous Salad

Ingredients:
2 cups uncooked whole wheat couscous
2 cups chicken broth
1/2 medium yellow onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
3 small, seedless cucumbers, peeled and chopped
1 and 1/2 cups crumbled feta cheese

Dressing Ingredients:
4 oz cider vinegar
2 oz olive oil
2 tsp sugar
3/4 tsp salt
1/4 tsp black pepper
1/2 tsp Dijon mustard
1 tblsp orange juice

Directions:
Put uncooked couscous in large a bowl. Heat chicken broth to boiling and then pour broth over couscous. Cover the bowl of couscous with a plate and let sit for 5 minutes. Then, use a fork to fluff couscous.
Meanwhile, chop the vegetables into small pieces. Add the vegetables to the couscous.
Whisk together the ingredients for the dressing, then pour over salad.
Add the feta cheese.

Serve immediately, or chill and serve later.