Summer Corn Salad Dressing

I came across a variation of this salad dressing (or sandwich spread or veggie dip) recipe in a magazine and loved how it tastes like summer.  It is super easy to make and will last about 3 days in the refrigerator.  I typically use it over a salad of some sort and my husband likes to use it as a spread for sandwiches.  It goes really well drizzled over steak or in a steak salad.

Ingredients:
1 cup fresh corn kernels (from about 2 medium sized ears)
1 clove garlic, sliced
1/4 cup oil of choice (I use sunflower)
1/2 cup grated Parmesan cheese (I usually adjust this down just a bit)
3 tablespoons white wine vinegar
pinch of salt
2 tablespoons water + more if needed
3 tablespoons chopped fresh basil

In a blender add all ingredients and blend until completely smooth.  If the mixture is too thick for your taste add water, one tablespoon at a time, and blend again.  Enjoy!

White Bean, Tuna, and Arugula Salad

These days, if it takes longer than 20 minutes to throw together then I am not making it.  It is so hard to find easy yet fresh and healthy recipes!  I am a huge Giada De Laurentiis fan and was excited when she recently came out with a new book called Weeknights with Giada.  It is filled with yummy (and easy) recipes most which are gluten-free and easily adaptable.  This one has become one of my favorites because it is great as an easy summer time (no stove or oven necessary) dinner and it also packs up nicely for lunch.  I made a few small tweaks, but Giada really should get the credit here.

Serves 2

Ingredients:
1 box (or 5oz) of baby arugula
1 can cannellini or great northern beans, rinsed and drained
1/2 small red onion, thinly sliced
2 tablespoons capers, rinsed and drained
Zest from 1 large lemon
Juice from 1 large lemon
1-2 teaspoon maple syrup (honey can be used in a pinch)
1-2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
1 small can of tuna, flaked with a fork into chunks

In a large salad bowl combine the arugula, beans, red onion, and capers.  In a small bowl whisk together the lemon zest, lemon juice, maple syrup.  Slowly whisk in oil until smooth and season with salt and pepper to taste.  Pour dressing over the salad and toss until well coated.  Add the tuna and toss to combine.  Enjoy!