It’s hot!  You need a side dish but have grown sick of pasta salad or the usual stand bys and you don’t want to spend a bunch of time in the kitchen.  As we continue to enjoy the warm summer weather, I thought it would be fitting to share some of the side salads I enjoy because they are no only tasty, but easy to throw together. 

Quick and Easy Cannelini Bean and Fresh Dill Salad

This is something I whip up when I want something healthy and flavorful.  It is very quick to make.  The beans give a creamy texture against the crunchy onion and cucumber.  The Feta gives a nice salty bite and the dill just makes it taste like summer.  The lemon and olive oil tie it all together.

Drain 2 cans of canellini beans or rinse and pour into a mixing bowl

Add 4 oz of crumbled Feta

2 Tablespoons of finely diced red onion

4 Tablespoons of finely diced cucumber

2 Tablespoons chopped fresh Dill

Juice of 1 Lemon

2 Tablespoons of high quality EVOO

Season to taste with Salt and Pepper

Mix and enjoy.  Note:  The longer you store it the more time the acid from the lemon has to work on the beans, which can ruin the texture.  For the best possible results, I would make it the morning you are going to use it. 

Peas, Bleu Cheese and Bacon

Cool and refreshing, with the crunchy bit of radish and the punch of Bleu Cheese all lifted by the lemon and olive oil.  I truly love this salad.

In a sieve, run cool water over 1 package of frozen peas to thaw, when fairly dry, pour into a mixing bowl. (Could easily substitute 1 pound of fresh shelled peas, YUM!)

Add ¼ cup finely diced Radish

Add 2 Tablespoons of high quality EVOO

Add the juice of ½ a lemon

Crumble 3-4 ounces of Bleu Cheese

Season to taste with Salt and Pepper

Chop and add 4 strips of crisp bacon as garnish

It can be scooped into romaine heart spears or just eaten on it’s own, at the fridge, with a spoon…what?  It’s amazing!  I have also dumped the left over salad into macaroni to create a new meal. 

Green Bean and Corn Salad

While green beans and corn are still in season, you have to take advantage of this salad.

Blanch 1 pound of cleaned green beans

Blanch 1-2 ears of fresh corn

Chop 1 vine ripened tomato

Fine chop ¼ cup of red onion

Fine dice 1 seeded chili, I like Serrano, but you could easily use a seeded jalapeno or for a milder spice, you could use an Anaheim chili

Add EVOO and the juice of 1 lime

Season with salt and pepper to taste

Mix it all together and serve it with BBQ.  It’s spicy, crisp, cool and refreshing.