Easy Summer Salads that Will Have Your Guests Asking for More.
Looking for summer salads to serve your guests? You'll never buy the deli version again if you try this potato salad recipe. And you will like this tuna salad. Serve it on lettuce, or it makes a great sandwich. Or, try this very Italian bean salad recipe that makes a great appetizer salad. And here is a south of the border version... Mexican Bean Salad Serves 6 3 T. fresh lemon juice 3 T. fresh lime juice 2 garlic cloves, crushed 1 T. chili powder 1 t. ground cumin 1 t. salt 1/4 t. red pepper flakes 1/2 c. extra-virgin olive oil 2 ears corn, cooked and kernels cut off 1 can (16 oz.) black beans, drained and rinsed 1 large yellow bell pepper, seeded and chopped 1/2 celery rib, diced 3 scallions, thinly sliced 1/3 c. fresh chopped parsley 2 tomatoes, seeded and chopped In blender, puree fresh lemon and lime juices, garlic, chili powder, cumin, salt and red pepper flakes until smooth, then add olive oil in stream until incorporated.Place corn, beans, bell pepper, celery, scallions and parsley in serving bowl and toss with dressing. Cover and refrigerate at least two hours or overnight. Just before serving, stir in tomatoes and season with salt to taste.
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