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Black Bean, Corn, and Quinoa Salad Serves 8 / Prep tip: Easy to modify; just add any crisp vegetables you have on hand (zucchini and fresh chiles are good). Serving tip: This is also nice for a light dinner, mounded on a bed of mixed greens.

1 cup water or vegetable broth ¹/2 cup quinoa, well rinsed

1 teaspoon olive oil

3 teaspoons lime juice

¹/4 teaspoon ground cumin

¹/8 teaspoon cayenne pepper

1 tablespoon minced scallions

1 tablespoon chopped fresh cilantro ¹/4 cup chopped green onions

1 15-ounce can no-salt black beans, rinsed and drained

1 ear fresh corn, cooked and kernels removed (about 1 cup kernels)

1 small tomato, chopped (about ³/4 cup)

³/4 cup chopped bell pepper (red, orange, yellow, or a mix)

2 tablespoons canned diced green chiles

1 cup chopped fresh mango or peach Lime wedges

1. In a saucepan, bring water to a boil. Add quinoa, cover, and simmer on low heat until water is absorbed ( 10– 15 minutes). Cool.

2. In a small bowl, combine olive oil, lime juice, cumin, cayenne, scallions, and cilantro. In a large bowl, combine cooled quinoa, green onions, beans, corn kernels, tomato, bell pepper, green chilies, and mango or peach. Add olive oil mixture and toss gently. Season with salt and pepper. Cover and refrigerate until cool. Serve with lime wedges.

PER SERVING: 125 cal, 11% fat cal, 2g fat, 0g sat fat, 0mg chol, 5g protein, 24g carb, 5g fiber, 40mg sodium –M.B. W.

Grilled Salmon with Banana-Fig Kabobs Serves 4 / Prep tip: Use ripe but firm fruit; soft fruit will not stay on the skewers. Flat or angled skewers work best.

5 tablespoons fresh lime juice, divided

¹/2 cup coconut milk

2 teaspoons agave nectar Pinch of salt

1 pound salmon fillet

2-3 ripe but firm bananas 8 fresh ripe figs

14 fresh pineapple chunks

2 tablespoons honey

1 teaspoon finely chopped jalapeño (optional)

1. In a small pot, gently heat 1 tablespoon lime juice, coconut milk, agave nectar, and salt, just long enough to melt any lumps. Taste and adjust flavoring as desired. (This sauce can be made a day ahead and kept covered in the refrigerator. Reheat just before serving.)

2. Sprinkle salmon with salt and pepper to taste. Preheat grill.

3. Peel bananas and cut into 1 ¹/2-inch pieces. If figs are large, cut into 1-inch pieces, otherwise leave whole. Pineapple chunks should be about 1 inch across. Snugly alternate banana, pineapple, and fig pieces onto four kabob skewers. Aim to maintain an even diameter for the whole length of the kabob so the fruit will cook evenly.

4. Mix remaining 4 tablespoons lime juice with honey and jalapeño, if using. Brush over kabobs and salmon (use separate brushes). Reserve excess marinade for grilling.

5. Place salmon, skin-side up, on grill, along with kabobs. Cook, turning salmon once and kabobs about four times, brushing with lime-honey marinade when turning, until salmon is opaque and fruit is caramelized (about 6 minutes per side for the salmon and 3 minutes per side for kabobs). Do not char. Serve hot, drizzled with lime-coconut sauce.