Gluten-Free Summer Salads

Recipes courtesy of NFCA volunteer Christina Gentile

Expand your tastebuds beyond traditional pasta tossed with Italian dressing with these fresh tastes — a fruity mixture with a bit of mint, and a filling Mexican dish. It’s time to get creative and dig your fork into what is sure to become a new favorite side dish.

Minted Blueberry-Fruit Salad

Ingredients:

Salad

  • 3 cups of fresh or frozen blueberries
  • 2 large peaches, pitted and sliced
  • 1 medium cantaloupe, cut into bite sized pieces
  • 2 heads Romaine or Boston lettuce, torn into bite sized pieces

Creamy Mint Dressing

Directions:

1. Make dressing first: combine all ingredients in a blender and mix well.

2. In a medium bowl, combine blueberries, peach and cantaloupe. Mix in dressing, then let it marinate for 30 minutes.

Southwest Bean and Corn Salad

 

Ingredients:

  • 2 15-oz. cans black beans, well drained
  • 1 ½ cups corn
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 3 tomatoes, chopped
  • 4 green onions, chopped
  • 1/3 cup fresh cilantro, chopped
  • 1/3 cup lime juice
  • 1/3 cup olive oil
  • Dash of salt
  • 1/8 tsp. cayenne pepper

Directions:

1. In a large mixing bowl, combine the beans, corn, bell pepper, avocado, tomatoes, onion, and cilantro and gently toss.

2. Whisk together the remaining ingredients, then pour over the bean mixture and gently stir to combine.

3. Chill for at least an hour to allow flavors to combine.

The National Foundation for Celiac Awareness offers Vitacost.com website visitors weekly recipes and blogs about living the gluten-free lifestyle. For more information about celiac disease and gluten-free living, visit  www.celiaccentral.org.

About National Foundation for Celiac Awareness

The National Foundation for Celiac Awareness offers Vitacost.com website visitors weekly recipes and blogs about living the gluten-free lifestyle. For more updates from NFCA about celiac disease and gluten-free living, go to www.CeliacCentral.org/subscribe.

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