To someone like me, who isn't a stellar chef, the art of cooking is a craft I wish I could master.

This summer, I've been searching for some light, healthier fare to make and take as a dish to summer cookouts. I love traditional summer foods like burgers, brats, and potato salad as much as the next Southern girl, but my waistline needs some fresh vegetables and healthy grains!

I've managed to come up with two recipes to add to my small repertoire of go-to foods. These aren't extremely original, but I modified some pretty standard ideas and made them my own. Rest assured that if I can master these recipes, then they are easy and fast. They've been a hit at every gathering I've taken them to. I hope they serve you as well!

I featured both of these recipes on my healthy living blog, but they're perfect whether you're counting calories or not.

Black Bean, Corn & Mango Salsa

by Inhabit the Beauty

Prep Time: 25 minutes

Cook Time: 0

Keywords: no-cook appetizer entree salad side gluten-free nut-free soy-free vegan vegetarian black bean corn mango Cinco de Mayo July 4th spring summer

Ingredients (6 cups)

1.5 15-oz. cans black beans, drained
1 15-oz. can sweet corn, drained
1 C cherry tomatoes, quartered
1/2 C green onions, chopped
1/4 C cilantro, finely chopped
1 mango, cubed
2 T lime juice
1 T olive oil
chili seasoning, to taste
garlic salt, to taste
1 avocado

Instructions

Combine all ingredients except avocado, stirring well to mix. Chill.

Serve with sliced avocado on top.

This salsa works great alone, as a dip for tortilla chips or stuffed into a whole wheat pita!

Quinoa Tabouleh

by Inhabit the Beauty

Prep Time: 20 minutes

Cook Time: 15 minutes

Keywords: appetizer entree side gluten-free vegan vegetarian sugar-free soy-free nut-free quinoa Mediterranean spring summer

Ingredients (8 cups)

2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
1 bunch green onions, diced
Fresh mint, chopped, to taste
Fresh cilantro, chopped, to taste

Instructions

1. Bring water to a boil in a saucepan. Add quinoa and pinch of salt. Reduce heat to low, cover and simmer for about 15 minutes or until no water remains when fluffed with a fork.

2. Meanwhile, combine all other ingredients in a large bowl.

3. Add quinoa to the bowl and mix well. Allow to cool.

4. Best served chilled.