Black Bean Corn Salsa; and Chicken and Arugula Salad

Black Bean Corn Salsa (adapted from Ruth Chibis’ kitchen)

4 green onions
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cayenne pepper
1 can of low sodium black beans, rinsed
1 can of whole corn, rinsed
1 cup of orange bell peppers
1/2 cup of Italian dressing or 1/3 cup of olive oil, 4 1/2 tsp of red wine vinegar, and juice of a lime
salt and pepper to taste

Combine all of the ingredients and refrigerate for a few hours, if possible.

Chicken and Arugula Salad (adapted from Sarah Manaresi’s Kitchen)

Grilled chicken breast (1-2 red containers)
Romaine lettuce (1 green container)
Arugula (1 green container)
Fresh corn off the cobb; either cooked or right off the cobb (1/2 to 1 yellow container)
Avocado (1 blue container)
Yellow or red grape tomatoes (.5 green container)
Lemon juice
Spray of olive oil (optional)
Freshly ground pepper

Seriously, all you have to do is salt and pepper your chicken and cook/grill it with a hint of olive oil. Assemble the lettuce, arugula, corn, avocado, and grape tomatoes. Squeeze fresh lemon juice and a little bit of olive oil on top. Add ground pepper. Add chicken. So simple, so good, so in season.