Monday, June 17, 2013

Light & Tasty As Well As Cool & Refreshing

With the weather being so warm lately, I have not really had the energy to do much cooking.  Salads are a great refreshing meal after a long warm day as long as they are well-chilled).  Here are two recipes we tried lately....they are so good.

adapted from:

1 small head green cabbage, shredded (did this in my food processor)
7 baby carrots, shredded (ditto)
1 cup mayonnaise
2 T Dijon mustard
1 1/2 T whole grain mustard (the grainy gritty stuff)
1 T apple cider vinegar
1/2 t celery seed
1/4 t salt
1/2 t pepper

Mix veggies in a bowl.  In another bowl combine remaining ingredients to make dressing. About an hour or so before serving time, mix dressing into the veggies.  Cover and refrigerate.

Black Bean Salad With Grilled Chicken Breasts
adapted from:

Dressing: whisk together in a bowl
1/4 cup olive oil
3 T cider vinegar
1 t mojito lime grill mates seasoning (I marinated my 2 thin sliced chicken breasts in 2T of this mix with with 1/3 cup each water and white vinegar overnight - then grilled & chopped)
2 t dried cilantro
1 t cumin
1 t Dijon mustard
1/2 t garlic powder

chicken breasts (see above note)
8oz cherry tomatoes, sliced (I omitted)
1 (15oz) can black beans, rinsed and drained well
1/2 cup chopped bell pepper
1 cup corn kernels (I used frozen)
1/2 cup chopped red onion

Combine chicken, tomatoes, beans, pepper, corn and onion in a bowl.  Toss with dressing.  Cover and refrigerate.  Chill.

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