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Making salads is always fun, but in the spring and summer -- when produce is at its freshest -- it's especially easy and delicious. Some of the best summer salads have very few ingredients. When paired with simple entrees, such as a grilled sirloin or broiled tuna steak, they make the perfect meal for family or friends.
Southwestern Bean Salad
Serves four to six This delicious salad is great with grilled chicken, steak or shrimp.
- 2 cups cilantro, chopped
- 1 1/2 cups cooked corn
- 1 can black beans (15.5 oz.)
- 1 can chopped green mild chilis (4.5 oz.)
- 2 cups cooked white or brown rice
- 1 cup red pepper, diced
- 1/2 cup chopped red onions
- 1/2 cup olive oil
- 2 tablespoons white or red wine vinegar
In a mixing bowl, combine ingredients, season with oil and vinegar, and stir. Keep chilled until ready to serve.
Tropical Tomato Salad
Serves four
An unusual and delicious combination that goes great with grilled chicken.
- 2 cups diced tomatoes
- 2 cups diced pineapple
- 1 cup sliced hearts of palm
- 4 scallions, sliced
- 1/2 cup crumbled blue cheese
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Combine ingredients in a bowl, and keep chilled until ready to serve.
Cool Slaw
Serves six to eight
A great complement for ribs, burgers, steaks or anything grilled.
- 4 cups cabbage, sliced
- 4 cups red cabbage, sliced
- 1 cup red pepper, sliced
- 1/3 cup chopped scallions
- 2 carrots, shredded with vegetable peeler
- 1 jar ranch dressing (12 oz., regular or diet
- 1 teaspoon Old Bay seasoning
Combine ingredients in a bowl, and keep chilled until ready to serve.
Minted Cucumber and Pea Salad
Serves four to six
A cool and refreshing salad that is perfect with lamb or salmon.
- 4 cucumbers
- 2/3 cup cooked peas
- 1 cup mint, finely chopped
- 2/3 cup chopped red onions
- 2/3 cup plain yogurt
- 2 tablespoons white wine vinegar
Peel cucumbers, slice lengthwise, and then slice into half-moon slices. Combine sliced cucumbers with the other ingredients, and keep chilled until ready to use.
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