Black Bean Salad

From the Two Peas and Their Pod

This easy Black Bean can be made in minutes and is a great appetizer or side dish to any meal. Serve it as a salad or dip with tortilla chips!

Prep Time   15 minutes

Servings   6

Ingredients

• 1 15 oz can black beans, rinsed and drained
• 1 cup corn 1 large ear of sweet corn or 1 cup defrosted frozen corn
• 1 cup halved cherry or grape tomatoes
• 1 cup chopped red bell pepper
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro
• Juice of 1 1/2 limes
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1 large avocado pitted, peeled, and chopped

Instructions

1. In a large bowl, combine black beans, corn, tomatoes, red pepper, onion, cilantro, lime juice, olive oil, salt, chili powder, and cumin. Stir to combine. Gently stir in the avocado and season with additional salt, if necessary. Serve.

Recipe Notes

This salad can be made in advance, up to 1 day, just wait to stir in the avocado until serving time.

Confetti Shrimp Salad

Maryjane Melis

Dice and add:

1 shallot

1 green pepper 

1 red pepper

2 stalks celery

4 medium tomatoes on vine chopped

1/3 cup chopped fresh parsley

1 seeded cucumber diced

3 cups salad shrimp 

juice of 1/2 of a lemon 

salt to taste

pepper to taste

Kneaders Turkey cranberry Sunflower Salad

This is my knockoff of a salad I adore. I omit the
Turkey, Maryjane Melis added this.

Salad mix - 1/2 Spinach 1/2 Spring Mix dark brown Mushrooms cut into large pieces Roasted and salted sunflower seeds dried cranberries Turkey (optional) Salad Dressing 1 1/2 cups sugar 2 teaspoons dry mustard 2 teaspoons salt 1 cup red wine vinegar 2 to 3 Tablespoons grated red onion 1 3/4 cup salad oil - to be drizzled in blender 2 Tablespoons poppy seeds to be stirred in last. Put first five ingredients in blender and blend until well blended. Drizzle in oil slowly until blended. Then stir in poppy seeds. This makes almost a quart of dressing. It keeps in fridge for awhile. Stir dressing in salad before adding sunflower seeds and they won't all go to the bottom of the bowl.  Add turkey but it's great without it.

Four Bean Salad

A Bradley Classic.

Ingredients: 2 cans cut green beans 1 can cut yellow beans 1 can red kidney beans 1 can garbanzo beans 3/4 cup sugar 1/2 cup salad oil 2/3 cup vinegar salt and pepper 1 small green pepper 2 chopped green onions Directions: Let marinate 12 hours

Salad Nicoise

A hearty salad. May eat like a salad or place in roll or
bread like a sandwich. Rebecca Child

Description: Ingredients: 1 lb. new potatoes, or all-purpose potatoes 2 hard-cooked eggs, sliced 8 ounces fresh green beans 1 crisp head of lettuce 1 1/2 cups flaked cooked tuna or salmon 2 medium tomatoes, cut into wedges 1/4 cup sliced green onion or chopped red onion 1/4 cup olives (optional) 1 can anchovies (I optionally left this out of mine) Nicoise Dressing: 3 tablespoons olive oil 3 teaspoons vinegar 1/2 teaspoon Dijon or brown mustard a pinch of salt and pepper Dressing Variation: Add to dressing above: 1 teaspoon honey and 1 teaspoon snipped fresh/1/4 teaspoon dried tarragon. Dressing Variation: 1 cup chicken broth 1/4 cup vinegar 2 tablespoon lemon juice 2 tablespoons olive oil 1 clove garlic, minced 1/2 teaspoon Dijon or spicy brown mustard 1/4 teaspoon black pepper 1 anchovy, chopped fine (optional) Directions: Wash green beans; remove ends and strings. In a large saucepan cook green beans for about 6 to 7 minutes. In another pan, cook potatoes, covered, in a small amount of lightly salted boiling water for 10 to 15 minutes or just until tender. Drain. If using all- purpose potato, peel while warm and cut into 1/2- inch cubes. Arrange large lettuce leaves on the bottom of a large salad bowl or line 4 individual salad plates. Put the potatoes, beans, tuna, tomatoes, onions, and anchovies on top. Drizzle on the dressing. Then, top with the eggs and olives. Number Of Servings:4 Preparation Time:20-35 minutes

Green Pea Salad

Lisa contributed this to the last cookbook, but it is one of my favorite, so I think it should be in the next one, too. People go crazy for this each time I make it.
Jill Dorrough

1/2 c Miracle Whip salad dressing 1/4 c Italian salad dressing 10 oz frozen petite pease, thawed and drained 1 c chopped celery 1/4 c red onion, chopped 6 pieces bacon, cooked and crumbled Directions: Blend dressings together; add remaining ingredients and mix well.

Spinach Salad with Poppy Seed Dressing

The dressing is also really good drizzled over chopped tomatoes and cucumbers with feta sprinkled on top - one of our favorite summer side dishes.
Kristy Dorrough

Spinach Salad: 1 head romaine 1 small bag spinach 1/4 lb. grated mozzarella 1 can mandarin oranges (drained) 1/2 c. sliced sugar almonds 1/2 lb. bacon, crumbled Dressing: 3/4 c. oil 3/4 tsp salt 1/3 c. white vinegar 1/3 c. sugar 3/4 tsp. poppy seed 3/4 tsp. onion powder 1/2 tsp. dried mustard Directions: Blend all dressing ingredients in blender. Best if refrigerated over night. Put on salad right before serving.

Shrimply Delicious Shrimp Salad

Makes a nice croissant filler or a spread for crackers. Rebecca Child

1 pound large peeled and deveined cooked shrimp 1 cup chopped celery 1 large carrot, shredded 1/2 cup chopped onion 2 hard-boiled eggs, chopped 3/4 cup mayonnaise salt and pepper to taste Directions: In a large bowl, gently toss the shrimp, celery, carrot, onion, and eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve. Number Of Servings:6

Black Bean and Cous Cous Salad

Emily Waltman

1 c. uncooked cous cous 1 can chicken broth 3 T EVOO 3 T fresh lime juice 2 t red wine vinegar ½ t ground cumin 10 green onions, chopped 1 red bell pepper, chopped 1 c. frozen corn 1 can (15 oz) black beans, drained ½ c. cilantro Salt and pepper to taste Directions: Bring broth to a boil and stir in cous cous- cover, remove from heat and let stand 5 min In a small bowl wisk together olive oil, lime juice, vinegar and cumin. In large bowl add onions, peppers, corn, beans and cilantro. Mix well and add dressing- toss to coat. Fluff couscous well and add to the bowl of veggies. Salt and pepper to taste. Refrigerate until ready, I think it’s better served the next day. Serves 6-8

California Pizza Kitchen Salad

Another salad we served at the dinner
Kamy Cannon

Lettuce Salad Mix (3 parts head of lettace and to 1 part romaine, chopped) Roasted Corn (Either fresh or frozen white corn that is roasted in oven) Jicama that is sliced into bite-size pieces Can of black beans, drained and rinsed Tomatoes Cucumbers that seeds are cut out of Croutons BBQ chicken (rotissere chicken that is taken off bones and sliced or. Put BBQ sauce on it and place on top of salad after it is mixed.) Homemade ranch dressing cheese Directions: Mix and serve!

Kristy's Mom's Yummy Salad

Kristy's mom made this salad for a wedding reception last weekend, and it was amazing!
Jill Dorrough

1 head of romaine lettuce, chopped 1 head of iceburg lettuce, chopped 2 # of strawberries, sliced 1/2 package of shredded coconut 1 bag of sliced toffee almonds 1 bag of ginger garlic wonton strips 2 bunches of green onions, sliced Dressing: Make dressing ahead of time and chill 1 c honey 1/2 c rice vinegar (can use white if you don't have rice) 1 1/4 c best foods mayo 2 t dijon mustard 3/4 t sesame oil 1/2 t salt Directions: Mix the salad ingredients, except for the wonton strips, and chill until ready to serve. Mix the dressing ingredients together and chill. Add the wonton strips and dressing to salad just before serving and toss. (You will need about 1/2 of the dressing for the salad).

Strawberry Grape Salad

Carolyn Melis

4 cups spinach and mixed greens 2 cups sliced strawberries 1/2 cup red grapes cut in half 2 cups cooked chicken (optional) 2 T toasted, sugared almond slivers Dressing: 1/2 cup Brianna's Blush Wine Vinaigrette (strawberry on label) 1 tsp Dijon mustard 1 tsp orange zest Directions: to toast almonds slowly warm in sugar, stirring constantly until lightly browned and sugar sticks

Everything Salad

This is the salad I made for Taylor's (Craig's fiancee) shower.
Courtney Dana

Salad greens (preferably spinach or a spring mix) Sliced mushrooms Red onion Craisens Avocado Bacon Cucumber Feta Cheese Blueberries (fresh) Dressing: 1/2 red onion 2 c sugar 4 tsp dry mustard 1 tsp salt 1 c red wine vinegar Directions: Blend until frothy then slowly add 2 c extra virgin olive oil. This makes a lot of dressing. I usually just half the recipe and still have leftover dressing.

Strawberry Coleslaw

Easy great salad Barb Creer

1 bag coleslaw 4-5 green onions, chopped 1 1/2 cup strawberries, sliced Mix and leave Directions: Dressing: 1 cup light mayo 2/3 cup sugar 1/3 cup white vinegar 2 T. poppy seeds whisk and chill, add just before serving.