Summer Salads

With the recent heat wave, I've not had much motivation to do any real cooking, as in turn on the stove or oven.  So, I challenged myself to find recipes that require very little, if any, cooking and thanks to my favorite blogs, I found a few that fit the bill.

{Photo courtesy of Our Best Bites}

I am always looking for good "take to work" lunch recipes as I'm not the biggest fan of eating leftovers over and over, nor am I a fan of deli sandwiches.   This salad uses fresh veggies that are currently in season and the addition of chicken makes it a great entree salad that fills me up and stays with me all day (as opposed to a lettuce salad), which then keeps me from snacking in the afternoon.  And, most importantly, the only cooking required was boiling water for the pasta.  This would be a great recipe to make for your next picnic, pot luck, or luncheon.


Southwest Pasta Salad
Recipe by Our Best Bites

1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn (I used fresh corn on the cob)
zest from 2 limes
optional: 8 oz diced cooked chicken (I used a store bought rotisserie)
1/2 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro

Boil pasta in salted water until cooked.  While it’s cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.
Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender.  (Basically everything except the cilantro and oil)  Process until smooth.  With the motor running slowly, add the oil in a steady stream until incorporated.  Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place the pasta in the large salad bowl with the lime zest.  Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn),  and chicken if desired.  Toss with dressing.  Taste, and add additional salt and pepper to taste.  For best results, chill for 1 hour before serving.  Right before serving, sprinkle cheese on top.  Serve with extra lime wedges if desired.

Makes about 4-6 dinner sized servings or 10-12 side servings

{Photo courtesy of Our Best Bites}

Brandon is a big fan of Asian cabbage salads, but I always think they need something more.  Don't get me wrong, I really like the original recipes, but when I saw this recipe with the added veggies I knew I had to try it.  I thought the added "crunch" of the veggies would be perfect and I was right.  Also, this recipe required NO cooking at all!
 

Asian Cabbage Salad
Recipe by Our Best Bites
 
1 14 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds*
1/3 C slivered or sliced almonds, toasted*
Optional: 1 1/2 C cooked, shredded or diced chicken

Dressing:
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil

* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.
Begin by making the dressing.  Combine all ingredients in a jar or tupperware bowl, cover and shake.

Next, place all of the salad ingredients, except almonds and sesame seeds, in a bowl and toss with the dressing.  Place the salad in the refrigerator for 30-60 minutes prior to serving.  Top with toasted almonds and sesame seeds just before serving. 

I tossed the salad ingredients and left the dressing off since I knew we wouldn't eat it all at one meal.  Then, I just dished out enough salad for our meal and dressed while I made the rest of our meal and it was perfect.  To me, there is nothing worse than a leftover soggy salad. 

Aside from these salads, I also found a crockpot recipe that I plan to try this weekend for my sis-in-law's early birthday dinner.  I also used a loaf of jalepeno cheddar bread from our farmers market along with fresh tomatoes to make a pretty awesome BLT. 

What are some of your go-to summer recipes?