Salad, Yummy Yummy

Ah it is that time again, fresh fruit and summer salads. Nothing says a great summer night like a crisp, refreshing, sweet summer salad. I didn't used to be the biggest fan of fruit, always more of a veggie girl. Though, as my taste buds have developed I find that fruit salad is just a fantastic way to quench my sweet tooth and cool down a hot summer night. I also had recently happened across a spearamint plant that smelled heavenly and just had to be added in. That little plant reminded me of my Aunt Karen's farm growing up, they had acres and acres of mint fields. The whole place just smelled like it was floating on a mint cloud----mmmmmmm! For this recipe you are really free to use whatever fruit you have on hand, or just whatever you like best. I have developed a few food allergies recently so it limits some of my choices. I will put down what I actually included into mine and then suggest a few things to try as well that I thought would be a delicious addition. ENJOY!!
1/2 small watermelon cubed
3 navel oranges, peeled and sectioned
2 cups seedless grapes, any variety--I used red seedless
1 1/2 cups blueberries
3 fresh mint leaves, chopped
(this was all I had on hand the day I made my salad)
Great additions would be Strawberries, Pear, Banana, Raspberries, Blackberries, Peaches, Cantaloupe

For the dressing
5 Tbs Lemon Juice, freshly squeezed * the bottle works fine as well though
2 Tbs honey stir together until well combined and coat the fruit,

let stand in fridge for 20-30 min to let the flavors marry together

Black Bean/Canellini Hummus

If you are like me and not sure that you love chick peas then you will dig the creamier texture of this black bean & canellini bean hummus.

I borrowed and tweaked a recipe from Melissa D'Arabian (of Food Networks 10 dollar dinners).
I made this to share with Miss J on our little picnic the other day

1 15 oz can black beans, drained and rinsed
1 15oz can canellini beans, drained and rinsed
4 Tbs olive oil
4 Tbs lemon juice
2 Tbs white wine vinegar
2 cloves garlic ( or appx 2 Tbs minced garlic from jar)
1/2 tsp ground cumin
1/2 tsp paprika
salt and pepper ( to taste)

combine all ingredients in food processor ( would also work in a blender just add in beans slowly)
she served this up with Lettuce, I went with tortilla chips, this would also be fabulous as a spread for a Southwestern style wrap or with pita chips.