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 ^[3] 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.