The Buzz May

5healthy
meals
for your
lunch
boxes
1. For the vinaigrette, combine first 5 vinaigrette
ingredients (through black pepper) in a medium
bowl. Add oil and stir well with a whisk. Set aside.
2. For the salad, flake salmon with a fork into a
large bowl. Add the next 6 ingredients (through
black pepper) and stir gently to combine.
Toss salad with the vinaigrette immediately before
serving. Use a slotted spoon to serve.
Barley and Black Bean Salad
1 cup uncooked quick-cooking pearl barley
1 (15-ounce) can black beans, rinsed and drained
1 pint grape or cherry tomatoes, halved
1/2 cup finely chopped green bell pepper
1/2 cup (2 ounces) Monterey Jack cheese with
jalapeño peppers, cut into 1/4-inch cubes
1/3 cup lemon juice
2 tablespoons olive oil
1 teaspoon salt
3/4 cup fresh cilantro leaves (optional)
1/8 teaspoon ground red pepper (optional)
Salmon Salad with Dill Vinaigrette
2 tablespoons chopped fresh dill
1 tablespoon honey
1/4 cup fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
2 (6 ounce) cans boneless skinless pink salmon
1 cup chopped red bell pepper
1 cup chopped cucumber
1/2 cup chopped red onion
1/4 cup chopped pitted kalamata olives
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (1-ounce) slices French bread
Cook barley according to package directions, omitting
salt. Drain barley in a colander, and rinse with
cold water until completely cooled.
Combine black beans, next 6 ingredients, and, if
desired, cilantro and red pepper in a medium bowl.
Add barley to black bean mixture; toss gently.