Tasty Tuesday - Mexi-corn Salad

I had a craving one day for something with corn, and tomato and bell pepper, onion, and then I had to add avocado, cilantro and hubby wanted olives. This is reminiscent of cowboy salsa that you can get at Soelberg's in Grantsville, Utah, but mine has less liquid, and is not so sweet. It's a super cool, super easy summer salad that's a great side dish for sloppy joes, or any grilled meat as well as a Mexican dinner. I would add some minced jalapeno's if you want to make it a salsa, which would be soooo yummy! Oh sure, I thought about adding black beans, but then the corn gets lost and really, it's so good without the beans, unless, again, you want to make it a salsa. Here's the recipe, and happy summertime eating!

Mexi-corn Salad

1 15 oz. can of corn, drained
1/2 cup each diced grape tomatoes, black olives, bell pepper, and purple onion
1/2 a large avocado, diced
2 T.  each minced cilantro, vinegar and oil
1 t. Italian seasoning
1 T. sugar
1/2 to 1 t. seasoning salt
 1/2 t. coarse ground pepper
After mincing and dicing all the ingredients that need it, mix everything in a medium size bowl and chill. Warning, you might want to make a double batch as this will go quickly, even my 88 year old mother-in-law who is rather picky when she knows what the ingredients are, raved about this. Serves 4 to 6. Enjoy!

Foodie Friday - Spicy Thai Shrimp Salad

One of my favorite magazines for tasty recipes without a lot of fat and sugar is Eating Well.  We tried this recipe out last night and loved it! Fresh, with just a bit of bite, this is a great Summer time recipe that would compliment any meal. We enjoyed this along with Spam fried rice and my husband was in heaven.

SPICY THAI SHRIMP SALAD
Whisk 2 T. lime juice, 4 t. fish sauce, 1 T. canola oil, 2 t. brown sugar and 1/2 t. crushed red pepper. Toss with 1 lb. cooked shrimp, 1 c. thinly sliced bell pepper, 1 c. thinly sliced seeded cucumber and 1/4 c. chopped fresh basil, cilantro and or mint. Calories 172/ Great source of vitamins C, A, and Iron.

We did have just a bit leftover, even though I cut the recipe in half for the two of us, so I cooked up a few rice noodles, and made a bit of sauce with 3 T. peanut butter, 3 T. soy sauce, and a drizzle of honey that I whisked together. I tossed the sauce and noodles with the leftover shrimp salad and plan on enjoying that for dinner while hubby finishes off the rice. Bon Apetite!

Tasty Sides - Nancy's Green Bean Cucumber Salad

My mom was one of the best cooks I know. Oh yes, you can't beat her cooking, I know you can't! She had a variety of dishes that I've never seen anyone else serve, so I wonder if she created these herself, or found them somewhere that will never be revealed in this life. One of my all time favorites, and my oldest daughters as well is Mom's Green Bean Cucumber Salad. This was just one of the ways she used green beans. Another one of my favorites is Chili Green Beans but I will save that one for later in the summer when I have fresh green beans. I use Romaine lettuce in this recipe because it stands up better than other lettuces and has a nice crisp crunch. Mom did use iceberg, probably because is was the least expensive and most readily available when I was growing up. I don't really remember any other kind until I was in my teens.

Nancy's Green Bean Cucumber Salad
1 15 oz. can cut green beans, drained well
1/2 head romaine lettuce rinsed, dried and torn
1 cup thinly sliced and quartered red onion
1/2 cucumber, peeled and thinly sliced
 Dressing:
1/2 cup mayonnaise
1/4 cup plain yogurt
1 T. cider vinegar
1 t. sugar
1/2 t. course ground pepper
1/2 t. salt
Combine all salad ingredients together.  Toss lightly. Whisk together the dressing ingredients and gently stir into salad. Serve immediately. Yield 6-8 servings