As the weather warms up, I love to have cold salads ready and waiting in the frig. They are generally filling thanks to all those glorious carbs, making them great for side dishes or a midday snack. Here are three of our favorite summer salads. Bon Appetit!
Macaroni Salad
1 pound salad macaroni, small macaroni, or shell pasta, cooked according to package directions and cooled
1 cup mayonnaise (I prefer Hellman’s, or Best Foods for those west of the Rockies.)
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup finely cubed cheddar cheese
1 teaspoon dried dill weed
salt and pepper to taste
Combine all ingredients in large mixing bowl. Add more mayonnaise if it seems too dry. Serve chilled.
Potato Salad
6 russet potatoes, peeled, cubed, boiled until tender, and drained well
6 hard boiled eggs, peeled and chopped
1 cup mayonnaise
1/2 cup chopped celery
1/2 cup chopped red or sweet white onion
1 teaspoon dried dill weed
salt and pepper to taste
In large mixing bowl, combine all ingredients. Adjust seasonings and mayo to taste. Serve chilled.
(This potato salad is really good, too.)
Rice and Bean Salad
1-15 ounce can black beans, drained and rinsed
2 cups cooked long-grain rice
1 green bell pepper, chopped
1/2 red bell pepper, chopped
1 tomato, seeded and chopped
1/4 cup chopped red onion
1/2 cup favorite oil and vinegar dressing
1/4 cup chopped cilantro
1/2 cup Feta cheese crumbles
In large mixing bowl combine all ingredients. Toss gently to combine. Chill until ready to serve.
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{ 1 comment… read it below or add one }
These sound delicious, thanks for sharing.
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