Watermelon Feta Basil Salad with Balsamic Vinaigrette – That Skinny Chick Can Bake


3 pounds of watermelon, rind removed and cut into bite sized chunks (seedless watermelon is recommended)

4 ounces feta, cubed

3 green onions, sliced (I forgot to add these!)

½ cup kalamata olives, pits removed and cut in half

2-3 tablespoons fresh basil (chiffonade* or chopped)

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and pepper, to taste

Source: Watermelon Feta Basil Salad with Balsamic Vinaigrette – That Skinny Chick Can Bake

Southwestern Black Bean Salad | Skinnytaste

I love making this colorful, salad when the weather warms, it makes enough to feed a crowd and makes a great side dish or appetizer if served with chips. It’s also great as a topping for taco salads or served with grilled meat and fresh tortillas. And BONUS, this salad is low in saturated fat and loaded with antioxidants. A perfect summer side dish for grilled meat, fish or chicken. It’s best when you use sweet fresh roasted corn, but if corn is not in season, frozen, thawed corn will work just fine in it’s place.   Southwestern Black Bean Salad Skinnytaste.com Servings: 13 • Size: 1/2 cup • Points +: 2 pts • Smart Points: 2 Calories: 79.5 • Fat: 3.5 g • Carb: 12 g • Fiber: 3 g • Protein: 3 g • Sugar: 1 g Sodium: 127 mg (without the salt) • Cholest: 0 mg Ingredients: 15.5 oz can black beans, rinsed and drained 9 oz cooked corn, fresh or frozen (thawed if frozen) 1 medium tomato, chopped 1/3 cup red onion, chopped 1 scallion, chopped 1 1/2 – 2 limes, juice of 1 tbsp olive oil 2 tbsp

Source: Southwestern Black Bean Salad | Skinnytaste