It's hot out and I don't feel like cooking, to only heat up the house, even with the stove vent running. Putting together cold salads in the morning works for me. I did boil potatoes for the creamy potato salad, blanch the green beans for 3 minutes in boiling water and grill 6 ears of corn while the air was cool. The rest is simply chopping up fresh summer ingredients and whipping together light vinaigrettes and one creamy sauce. I prepped everything Friday morning for meals Saturday and Sunday.
Sweet Corn and Black Bean Salad
(I mix red kidney beans and black beans for more color and flavor; Serves 6)
2 cups fresh corn grilled and cut off the cob or frozen and thawed corn kernels
1/2 cup finely chopped sweet onion
2 tablespoons seasoned rice vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
4 cups no-salt-added cooked black beans, rinsed and drained; use a mix Kidney and Black Beans
1 red bell pepper, cored, seeded and chopped
1/3 cup cilantro leaves, finely chopped
Directions:
First, grill the corn on the cob for roughly 5 minutes at medium heat. Cut kernels off the corn. If using frozen corn, dethaw and drain any excess water before adding to bowl.
In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving.
Creamy Layered Potato Salad
8 medium baking potatoes
2 cups mayonnaise
1 cup sour cream
8 medium baking potatoes
2 cups mayonnaise
1 cup sour cream
1 cup Greek plain yogurt
1 teaspoon (or more) prepared horseradish
1/2 teaspoon salt
1 medium sweet onion, finely chopped
1/3 cup flat-leaf parsley, chopped
1 teaspoon (or more) prepared horseradish
1/2 teaspoon salt
1 medium sweet onion, finely chopped
1/3 cup flat-leaf parsley, chopped
Directions:
Cook potatoes in boiling salted water just until fork tender. Drain and cool.
Peel and slice potatoes 1/8 inch thick.
Peel and slice potatoes 1/8 inch thick.
In bowl, combine mayonnaise, sour cream, Greek yogurt, horseradish, and salt.
In second bowl, combine onion and parsley.
In large serving bowl, arrange a single layer of potato slices. Cover with a layer of mayonnaise mixture and sprinkle with some onion mixture. Continue layering ending with parsley and onion mixture. Do not stir.
Cover and chill 8 hours or overnight.
Grilled Corn Salad with Green Beans and Garden Tomatoes
1 teaspoon Dijon mustard
3 tablespoons sherry vinegar
1/4 cup extra virgin olive oil
1/2 t. sugar
Salt and pepper
4 ears corn, grilled (Before grilling, spray with olive oil then sprinkle with salt and pepper.)
1 pound green beans, blanched and cooled
1 pint yellow and red cherry tomatoes, halved (or use the tomatoes in your garden)
1/2 sweet onion, thinly sliced
1/3 cup basil leaves, thinly shredded
4 ounces Gouda cheese, diced into small cubes
Directions:
Prepare vinaigrette by whisking together mustard, vinegar, oil, sugar, salt and pepper. Set aside.
Prepare vinaigrette by whisking together mustard, vinegar, oil, sugar, salt and pepper. Set aside.
Cut kernels off corn cobs and put in a large bowl. Add beans, tomatoes, onion, Gouda cubes and basil. Drizzle vinaigrette over and toss to combine. Chill salad until ready to eat.
