Easy Summer Salads

Black beans and corn combine to create a delicious cool salad.

By Jenny Peterson

 

When the summer heat is smoking and the family is hungry, the last thing you want to do is cook. Yes, I know we all need to eat, but during these hot months, make it easy on yourself by turning off the oven and throwing together some simple summer salads. These aren't necessarily your ordinary iceberg lettuce and tomato salads, but they are healthy, quick recipes that make delicious side dishes. Get the other family members involved by assigning them simple tasks like dicing vegetables and opening cans, and before you know it, you've got a cool addition to your hot-weather menu!

 

Black Bean and Corn Salad

• 1 (14 ounce) can black beans, rinsed and drained
• 2 cups frozen corn kernels
• 1 small red bell pepper, seeded and chopped
• ½ red onion, chopped
• 1½ teaspoons ground cumin
• 2 teaspoons hot sauce
• 1 lime, juiced
• 2 tablespoons chopped cilantro
• 2 tablespoons vegetable or olive oil
• Salt and pepper

 

Combine all the ingredients in a large bowl, and let it set for about 20 minutes so the flavors can blend. You can serve the salad immediately or refrigerate it for later. This salad is delicious with everything from grilled hamburgers to roasted chicken.

 

Broccoli Salad

• 1 head broccoli
• 6 to 8 slices cooked bacon, crumbled
• ½ cup chopped red onion
• ½ cup raisins (optional)
• 8 ounces sharp Cheddar cheese, cut into small chunks
• ½ cup cherry tomatoes, halved
• 1 cup mayonnaise
• 2 tablespoons white vinegar
• 3 tablespoons sugar
• Salt and pepper to taste

 

Cut the broccoli into florets and the broccoli stems into small pieces, and place in a large bowl. Add the bacon, onion, raisins, Cheddar cheese, and cherry tomatoes to the broccoli. In a small bowl, combine the mayonnaise, vinegar, sugar, salt, and pepper; whisk until thoroughly blended. Add to the broccoli mixture, toss gently, and refrigerate until serving. This salad is a perfect side dish for picnics or cookouts.