Fennel Salad 

Ingredients

2 small to meduim sized fennel bulbs, trimmed and sliced thin

2 medium sized oranges, rinsed, peeled and sliced

20 pitted kalamata olives, quartered

approximately 8 mint leaves, very thinly sliced

olive oil

salt and pepper taste

Instructions:

On a platter and in layers arrange the fennel and then the orange slices.  Sprinkle on the olives and mint.  Add salt and pepper to taste and then drizzle with the olive oil.  Allow to rest at room temperature for approximately an hour for optimal flavors to evolve.  Best served at room temperature.

Lime Vinagrette

Ingredients

2 limes – rinsed and dried, remove the zest and then the juice

olive oil – an amount which roughly matches the amount of lime juice

1 clove of garlic, minced

Salt and Pepper to taste

1 Tablespoon Bold Taco Seasoning 

Instructions:

Add all ingredients to a jar and shake vigorously.

Grilled Corn Salad

Ingredients

2 ears of shucked and grilled corn, cut from cob

1 can of black beans, rinsed and well drained

1 cup of cherry tomatoes, rinsed and cut in half

6 scallions, rinsed, trimmed and thinly cut

1/4 cilantro, rinsed, dried and thinly cut

Jalapeno pepper, rinsed, dried and finely chopped to taste

2 small to medium avocadoes, rinshed, dried and cut into a medium dice

Lime Vinagrette

Instructions:

Add all ingredients to a bowl and gently toss with your hands. Allow to rest at room temperature for approximately an hour for optimal flavors to evolve.  Best served at room temperature.