Black Bean Salad or Salsa-reposted

M y husband likes to eat this like salsa, with tortilla chips, but I like to eat this as a salad.  It makes for a high-fiber, low fat lunch, especially if I use fat free Italian dressing.
You can use different kinds of beans and change quantities of the ingredients to suit your taste.  Most grocery stores have jicama, but if you can't find it, just ask.  Most of the time the stores in my town only have one or two so they can be hard to spot.  You can leave it out but I think it adds a little extra flavor and crunch.  Oh, and it is pronounced "hicima".  Enjoy!
2 (15 oz)can black beans, rinsed and drained
1 can corn, drained
1/2 cup chopped onion
1 chopped green pepper
1 jalapeno pepper, chopped
1 (14.5 oz) can diced tomatoes, drained or one or two fresh tomatoes
1/2  cup Italian-style salad dressing
1 clove garlic, chopped
1 cup jicama, peeled and diced
1/2 bunch cilantro to taste
Combine all ingredients and mix well. Let stand a few hours to let flavors blend.

Kelsie's Cucumber Salad

Cucumbers are a must-grow in my garden.  Most everything else is negotiable but cucumbers are my favorites and I probably eat one every day in the summer. Over the years I have tried lots of different cucumber salads but I hadn't found one that stayed around for too long.  Until I tried this one, of course.  It has just the right amount of seasonings and spices and just tastes so good!
I found it over at http://kelsies-kitchen.blogspot.com.  I am so glad that she decided to share!
Marie

6 large cucumbers, sliced thin (I peel mine)
1 Tbsp salt

1 tomato (I use more, at least 6)
1 med onion (I have used red, yellow and green onions, depending on what I have around)

Dressing:
1/2 cup cider vinegar
4 Tbsp canola oil
2 Tbsp honey
1 tsp celery salt
1 tsp dried basil
1 tsp ground mustard
1 tsp garlic powder
1/2 - 1 tsp salt
1/2 tsp dried oregano
couple dashes of cayenne pepper

Put sliced cucumbers in a strainer and toss with salt.  Let stand for 30+ minutes.  It will draw the water out so put it in the sink or in a bowl in the fridge.
In a bowl, whisk together all the dressing ingredients.  Add the onions, tomatoes and drained cucumbers.

Grape Salad

By Vera, but from Sue's  Kitchen!

Sue has made this a few times this summer.  It is an amazing, refreshing salad.

GRAPE SALAD

2 Lbs. Green Seedless Grapes
2 Lbs. Red Seedless Grapes
8 Oz. Fat Free Sour Cream
8 Oz. Low Fat Cream Cheese, Softened
1/2 Cup Granulated Sugar
1 Teaspoon Vanilla
1/2 Cup Crushed Pecans
3/4 Cup Brown Sugar

Wash and stem grapes, set aside to dry.  Mix sour cream, cream cheese, white sugar and vanilla until smooth.  Stir into grape mixture until well coated.  Put in large serving bowl.  Mix pecans and brown sugar and sprinkle on top of grapes.  Let chill several hours until ready to serve.

NOTE:  I found out that you only need about half of the sugar called for, especially  if you have good grapes!!!

Sorry about the quality of the picture (I am not a very good food picture taker!)

Black Bean-Taco Salad with Lime Vinagrette

This amazingly delicious dish came from myrecipes.com but I found it floating around Pinterest. I was a little worried about how my family was going to react but every single one of the kids loved it--even the non-lettuce eating ones! I did leave out the tomato because I didn't have one and the onion because I didn't feel like onion that day.
I made the vinaigrette ahead of time, while I was fixing lunch, to speed up meal preparation that evening. My husband grilled up the chicken seasoned with salt, pepper and Natures Seasoning (Have you ever tried that? If not, go to your grocery store and buy some. It makes veggies and meat taste that much better.) but you could probably cook it in a skillet or in your broiler.
Marie

Vinaigrette:
1/4 cup chopped, seeded tomato (I used 1/4 cup bottled tomatoes, drained)
1/4 cup chopped fresh cilantro
2 Tbs olive oil
1 Tbs cider vinegar
1 Tbs lime juice
1 tsp grated lime rind
1/4 tsp salt
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp pepper
1 clove garlic
Combine in a blender or food processor, process until smooth. Let sit for 30 min to a few hours

Salad:
8 cups thinly sliced iceberg lettuce
1 1/2 cups chopped chicken breast
1 cup chopped tomato
1 cup chopped bell pepper
1 cup finely diced red onion
1/2-1 cup shredded Cheddar cheese
1 (15 oz)can black beans
Chopped olives

Combine all salad ingredients, drizzle with vinaigrette right before serving and serve with tortilla chips

White House Salad

Yet another pinterest find.
I love pinterest...a lot.

This salad comes from one of the biggest loser shows. It's easy to put together...JAM packed with flavor...and (gasp)...it won't go straight to your hips and thighs.
Joy!

I put it together and then tossed the dressing in just before serving.
I also added some balsamic vinegar to the dressing and a couple sprinkles of Parmesan to the salad for some extra flavor.
Enjoy!
-Matti

White House Salad (adapted from iVillage and The Biggest Loser)

1 head lettuce
1 cucumber
2 large tomatoes or 3/4 container cherry tomatoes
1/4 red onion
1 small bunch fresh basil
1/3 cup olive oil
4 table lemon juice
1 table honey
salt and pepper to taste
*Optional: balsamic vinegar for dressing

For the salad: wash and dry the lettuce. Tear it into bite-size pieces. Peel the cucumber and cut it into bite-sized bits. Wash the tomatoes and cut them into bite sized pieces. Peel the onion and slice it as thin as possible. Wash and chop the basil into large pieces.In a large mixing bowl, combine the lettuce, cucumbers, tomatoes, onions and basil. Toss together so the ingredients are well mixed.
For the dressing: place the dressing ingredients in a container with a tight-fitting lid. Cover the container and shake vigorously (add vinegar if using)

Add the dressing to the salad, toss and serve immediately.
Optional: sprinkle with 3 table grated parm.

Chicken BLT taco Salad

This amazing salad recipe comes from Betty Crocker. The unique flavors combined perfectly for a salad that is different from the average salad. A must-try!

Marie

Dressing:

1/2 cup thick salsa

1/2 cup french dressing (I ended up using thousand island, it was still delicious.)

Salad:

8 slices bacon, cut into pieces

2 boneless, skinless chicken breasts, cubed or sliced

6 cups torn iceberg or romaine lettuce

1 medium yellow or green bell pepper, chopped

2 large tomatoes, coarsely chopped

1 or 2 avocados, cut into wedges

1 1/2 cups shredded Colby, Cheddar or Monterrey jack cheese

1/4 cup sour cream

tortilla chips

In medium bowl, combine dressing ingredients. Set aside.

Cook bacon over medium heat until done. Remove from pan, drain drippings. In same skillet, cook chicken until no longer pink. Cool slightly and refrigerate 30 minutes or until chilled.

In 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours.

Just before serving, top with cheese, avocado, sour cream, and tortilla chips.

Sarah Salad

I found this over at Real Mom Kitchen and have made it at least a dozen times without getting pictures. It is very good, and different from the usual green salad.


It is simalar to this one that Vera posted.


I had the opportunity to make a salad for company last weekend and took a picture this time.

Marie

1 head of iceberg lettuce (I have also used romaine. If using bagged salad, use 1 1/2 bags)
3 strips of bacon (I use real bacon bits)
1/2 of a 10 oz pkg. frozen peas
1/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded Swiss cheese (I usually use mozzarella because that is what I have on hand)
2/3 cups diced green onion
1/4 cup mayonnaise
1/4 cup salad dressing (like Miracle Whip)

Wash and drain lettuce, dry thoroughly and tear into pieces


Dice and cook bacon until crisp; drain and cool on paper towel.


Put frozen peas in a colander. Run hot water over peas to thaw. Drain peas.


Tear lettuce into bit sized pieces and place in salad bowl. I use a glass one, the layers look nice.


Sprinkle sugar, salt, and pepper over top of lettuce.


Add peas, cheese, onion, mayo, and salad dressing.


*If making salad ahead of time layer ingredients in order listed finishing with mayo and salad dressing. I just drop the mayo and salad dressing by spoon fulls over the top of the salad. Then you basically frost the salad with the mayo and salad dressing, like a cake. The cover tightly and refrigerate overnight or 8 hours.


Toss salad when ready to serve.

Chicken BLT Salad

I use the recipe for Chicken Fingers to make this salad.
-Brenda

Chicken Fingers (use about 3 chicken breasts)
6 cups torn lettuce (red or green leaf or a mixture)
1-2 tomatoes, cut
5-6 slices bacon, cooked & chopped
1/2 cup or so grated cheese
Ranch Dressing

Combine lettuce, tomatoes, bacon and cheese. Top with chicken and ranch Dressing.

Panzanella and Brown Sugar BBQ Chicken

In one of the rare moments in which I chose to cook over baking..I whipped up this little diddy. The Panzanella is a "salad", but full of flavor and a nice change from the ordinary. Tbe Brown Sugar BBQ chicken recipe is WONDERFUL! I found it at Stephanie's Kitchen. ( a genious cook) It's so easy and the sauce is sweet (just how I like it). I substituted chicken tenders for drumette's however...because my family eats them easier. I would have posted pics of the chicken...but it was so tasty...we ate it all before I had a chance. Oh well..maybe next time.
Enjoy!
-Matti

Panzanella

nocoupons

• 3 tablespoons good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1 yellow bell pepper, seeded and cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 20 large basil leaves, coarsely chopped
• 3 tablespoons capers, drained

For the vinaigrette:

nocoupons

• 1 teaspoon finely minced garlic
• 1/2 teaspoon Dijon mustard
• 3 tablespoons Champagne vinegar
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Brown Sugar Barbeque Chicken

1 cup ketchup

1/2 cup packed brown sugar

1 tablespoon worcestershire sauce

1 tablespoon cider vinegar

course salt and black pepper

2 pounds chicken drumettes, patted dry (I used 1 1/2 lbs tenders instead)

1. In a medium bowl, whisk together ketchup, sugar, worcestershire, and vinegar; season with salt and pepper. Set aside 1/2 cup for tossing raw chicken; use rest for baked chicken.

2. Preheat oven to 450 degrees.

3. Place drumettes on baking sheets and toss with 1/2 cup sauce.

4. Bake chicken until opaque throughout, 20-25 minutes, rotating sheet halfway through. Toss baked drumettes with a little more sauce and serve the remaining sauce on the side.

Coleslaw Salad

By Marie
I made this for our Bunko potluck and it was a hit!

2 cups coleslaw mix
1/2 cup craisins
1/3 cup bacon bits
Broccoli
Cauliflower
Red Onion

Dressing:
1 cup mayo
1/3 cup sugar
2 Tlbs vinegar

Mix dressing together, then mix well with all the other ingredients.
*If you want to use the whole bag of coleslaw mix, just 1 1/2 times the dressing.

7 Layer Salad

By Vera
Sue brought this for dinner one night and I loved it, so I thought I would share with you!

1 Lg. Head lettuce or bag salad
1 green pepper (diced)
1 lg. red onion (diced)
1 pkg. frozen peas
1 c. celery (diced)
2 c. mayonnaise
2 T. brown sugar
1/2 c. cheese
bacon bits

Layer in bowl: lettuce, green pepper, celery, red onion and frozen peas.
Cover with mayonnaise and sprinkle with brown sugar, cheese and bacon bits.
Make 8 hours prior to serving.

Pretzel Salad

by Brenda

2 cups pretzels, crushed
1 ½ cubes butter, melted
¾ cup + 2 tablespoons Sugar, divided
8 ounces cream cheese, softened
12 ounces cool whip
1 large or 2 small packages jello, strawberry
2 cups boiling water
16 ounces frozen strawberries

Mix pretzels, melted butter & 2 tablespoons sugar. Press into the bottom of a 9 x 13 pan. Bake at 350º for 5-10 minutes, until browned. Put in freezer until cooled.

Mix cream cheese, ¾ cup sugar & cool whip until smooth, then put on top of cooled crust.

Mix jello & boiling water, then add the frozen strawberries. Stir until cooled. Carefully pour on top of cream cheese mixture. Put in fridge until the jello is set.

Note: You can use any combination of fruit & jello that you like.

Lime Gelatin Salad

by Melissa

6oz pkg lime gelatin

8 oz can crushed pineapple drained

1 c. boiling water
1 cup lemon-lime soda
8 oz. pkg cream cheese softened
1/2 cup chopped pecans (optional)
1/2 tsp. vanilla extract
8 oz. whipped topping
15 oz. can mandarin oranges drained


Dissolve gelatin in water. In a mixing bowl, beat cream cheese till fluffy. Stir in gelatin mixture & beat until smooth. Stir in vanilla, oragnes, pieapple, soda & pecans. Chill till mixture mounds slighly when dropped from a spoon. Fold in 3/4 of the whipped topping. Pour into 13x9" dish. Refrigerate for 3-4 horus or till firm. Cut into squares; garnish with theremaining whipped topping. Yield 16-20 servings.

*a funny note: I served this on Smith Sunday once and dad didn't dish any for himself. It looks kind of unappatizing. Only after everyone else had some and commented on it, did he dish himself any. He liked it and had seconds. It is pretty tasty.