It’s too hot to cook - Time for summer salads

Our recipes are tasted and tested by quilters!

AZTEC SALAD- (Linda’s version)
3 C cooked rice-cold (leftovers work great)
1 12-16 oz pkg of frozen corn (3-4 ears of cooked fresh corn off the cob)
1 16 oz. can of black beans (drained)
1 C diced sweet red pepper or a mixture of green, red, yellow or orange
1 C diced red onion
1/4 C rice wine vinegar
Season to taste with Mexican seasoning and chopped cilantro
Combine everything in one big bowl & serve. Can be made a day ahead and tastes even better left over.
Keep cold.

NOT YOUR AVERAGE PASTA SALAD
1 lb. tri colored pasta, any shape, cooked and drained.
1 can of black beans drained
1 red onion, sliced
1-2 green, red, yellow or orange peppers diced
1 C crumbled feta cheese
chopped cilantro to taste
1 handful cherry tomatoes
1/2 C balsamic vinegar
1/4 C extra virgin olive oil
Combine all: top with almonds, sunflower seeds or chopped peanuts
Note: I throw in whatever is ripe in the garden, thinly sliced squashes, fresh peas, asparagus, cooked beets, raw baby beans, etc.

Previous recipes:

Spinach Strudel
Plum Crisp
Gaelic Garlic Soup with Tomato Pesto
Quick and Easy Roast Chicken