Summer Salads: Black Bean Lime Cumin Salad & Watermelon Spinach Feta Salad

Last weekend we had some friends over for a cookout. When the temperatures skyrocketed into the 90s, I decided that it was the perfect opportunity to make a tried-and-true bean salad recipe and as good a time as any to try a new watermelon salad recipe.

Black Bean Lime Cumin Salad (From Cooking Light)
2 15 oz cans of black beans, rinsed and drained
1 cup thinly sliced celery
3/4 cup thinly sliced red onion (I probably use less)

1/4 cup fresh lime juice
1 Tbsp olive oil
1 Tbsp sugar
1/4 tsp cumin

Toss together beans, celery and onions in a large bowl.
Whisk together other ingredients to make dressing.
Pour dressing over bean mixture and toss to coat thoroughly.
Chill until ready to eat–toss again to redisperse the dressing.

(Aren’t those colors gorgeous?!)

Watermelon Spinach Feta Salad (Inspired by Taste Of Home)
8 cups cubed, seedless watermelon 4 cups cubed, seedless watermelon
1 small red onion, thinly sliced 1/2 small red onion, thinly sliced (I probably used less)
1 cup coarsely chopped macadamia nuts or slivered almonds, toasted
1 cup fresh arugula or baby spinach 4 cups fresh baby spinach and romaine
1/3 cup balsamic vinaigrette 1/4 cup balsamic vinaigrette
3 Tbsp canola oil
1 cup crumbled blue cheese 1 cup crumbled feta cheese

Combine watermelon and onion in large bowl and chill for at least 30 minutes. Just before serving, add balsamic vinaigrette and toss to coat thoroughly, and then add feta and toss again so cheese is evenly dispersed.

(Another bright addition to the table!)

What do you think of the changes I made to the watermelon salad recipe? Would blue cheese have tasted better?

Do you follow recipes to the “t” or use them for inspiration?