Edge Salad

Corny Mexican Salad

Ingredients
2 cans (15 ounces each) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium tomato, chopped
1 medium ripe avocado, peeled and cubed
1/2 cup chopped onion

Romaine and Broccoli Salad with Roasted Garlic Dressing

Ingredients
2 heads garlic, (unpeeled)
1 tablespoon olive oil
1 cup mayonnaise
1/2 cup buttermilk
2½ tablespoons minced fresh chives

Summer Chopped Veggie Salad

Ingredients
½ pound of green beans cut into ¼ inch pieces
½ pound of yellow wax beans cut into ¼ inch pieces
½ can of garbanzo bean, drained and rinsed
1 cucumber, seeded and cut into ¼ inch pieces
2 ears of fresh corn