Black Bean and Corn Salad

INGREDIENTS:

2 cans corn

1 can black beans

1 can kidney beans

1 red onion chopped

1 bunch cilantro

2 Tbs olive oil

2 Tbs vinegar

1 Tbs sugar

2 Tbs water

salt and pepper to taste
DIRECTIONS:
Mix all together and chill

Cucumber Tomato Salad

Serves 4-6
3 medium sized Cucumbers 1 dry pint of Grape Tomatoes
1 medium Red Onion
5-7 sprigs of Dill
1 cup of Italian salad dressing
Salt and Pepper to taste

Half and then quarter each cucumber, and then chop into 1/4″ pieces. If you’re serving small children, or just prefer it, also halve the Grape tomatoes (You can also use cherry tomatoes, but I would definitely halve those).
Chop the red onion very finely, and then mince the dill. Add all items to a medium bowl, and sprinkle with salt and pepper.
Add the Italian dressing and stir with a serving spoon until all the vegetables are covered evenly with salad dressing.
You can add more or less dressing depending on your own preferences. This mixture is also handy to keep around for adding on top of other salad greens.
This keeps best in the refrigerator and served cold, but it isn’t required to keep it cold at a barbecue like you would have to do for other mayo-based cucumber salads.

Feta Salmon Salad Recipe

Feta Salmon Salad Recipe

4 ServingsPrep/Total Time: 25 min.15 10 25 Ingredients
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
4 salmon fillets (6 ounces each)
1 package (5 ounces) spring mix salad greens
1 large cucumber, chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
1/4 cup red wine vinaigrette

Directions
Combine the seasonings; sprinkle over salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork.

In a large bowl, combine the salad greens, cucumber, tomato and feta cheese; divide among four plates. Top with salmon; drizzle with vinaigrette. Yield: 4 servings.

Feta Salmon Salad

Ingredients

1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
4 salmon fillets (6 ounces each)
1 package (5 ounces) spring mix salad greens
1 large cucumber, chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
1/4 cup red wine vinaigrette

Directions
Coat grill rack with cooking spray before starting the grill. Combine the seasonings; sprinkle over salmon. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork.

In a large bowl, combine the salad greens, cucumber, tomato and feta cheese; divide among four plates. Top with salmon; drizzle with vinaigrette. Yield: 4 servings.

Creamy Italian Potato Salad Recipe

Ingredients

3 pounds red potatoes, peeled and cubed

2/3 cup grated Parmesan cheese

1 cup (9 ounces) ricotta cheese
4 garlic cloves, minced

1/2 medium red onion, sliced in thin rings

1/2 cup olive oil

6 tablespoons cider vinegar

Salt to taste

Coarsely ground pepper

1/2 cup minced fresh parsley

1/2 teaspoon dried oregano

Directions

Cook potatoes in boiling salted water until just tender. While potatoes cool, combine remaining ingredients except parsley and oregano. Drain potatoes. While potatoes are still hot, stir in cheese mixture. Cover; chill. Just before serving, stir in parsley and oregano. Yield: 10-12 servings.