With hotter temps comes the desire to eat lighter food, right? And with that we are always searching for easy, delicious salads to eat for dinner that don’t involve pasta (even though I do love a good pasta salad). There are about a hundred versions of black bean and corn salads on Pinterest and after looking over a lot of them we came up with this 6 Ingredient Black Bean Salad that is so easy, light, and best of all totally delicious and satisfying. And don’t forget it’s only 6 ingredients (I didn’t count olive oil and s&p because those are kitchen staples, right) so you’ll be surprised at how easy to make this is and I’m sure this recipe will be on repeat in your house all summer long.
1 can black beans
1 1/2 cups corn
1 cup grape tomatoes cut into quarters
1/4 – 1/2 cup diced red onion
Juice of 1/2 a lime
Big handful of chopped cilantro
1 Tbsp olive oil
Once you’re done chopping ingredients, mix everything together. Serve room temp or chilled. Enjoy!
Do you know how crazy easy it is to make your own pickles?
We received a large bag of pickling cucumbers (Kirby Cucumbers are their official name) from our CSA a couple weeks ago and there’s not much else to do with them other than make pickles, so we did! We bought a 2 liter jar with a hinge lid (like this one) and went to work finding a recipe. If you read this blog you know we prefer relatively simple recipes with few ingredients but the recipe we found for pickles on Smitten Kitchen took that preference to a new level.
To make pickles you need: pickling cucumbers, dill, salt, and white vinegar. Oh, and time. That’s it!
Start by using a mandolin to slice your cucumbers to 1/8″ thick and add them to your jar. You could always make them thicker if you want, your call.
Toss your 3 ingredients on top, close the lid, shake up all the ingredients, and refrigerate. We got a great pickle by 6 hours later, they were really great the next day and lasted in the fridge almost a week.
Try it yourself! These are perfect on sandwiches, as a side, or as a little snack all on their own, we brought them to the beach last week – enjoy!
Popsicles seem to be a thing now, don’t you think? If you’re on Pinterest (follow me!) your feed has probably had some Popsicle “recipes” this summer because they are just SO easy to make. And you can fill them with whatever you want so they can even be – dare I say – healthy! I made a batch of Berry Yogurt Popsicles over the weekend for us to enjoy on hot summer nights after dinner on our back deck – sounds kind of idyllic, right? It’s time for you to make your own before the summer is over! Ps. We bought our mold at the Christmas Tree Shop.
You will need 1 1/2C each of frozen blueberries and strawberries, 1 6oz container vanilla yogurt, 2 Tbs sugar, and Popsicle molds. Note – use whatever fruit you want. Also use whatever yogurt you want (low-fat, plain, Greek)! Use however much sugar you want (or don’t want as the case may be). This is based on Martha Stewart’s Firecracker Ice Pop recipe.
Defrost your berries.
Once defrosted blend strawberries with 1 Tbs sugar. Spoon into your Popsicle mold.
Add about 1 Tbs of yogurt into each mold on top of the blended strawberries. Solicit your toddler for help, like I did!
Repeat with blueberries and more yogurt. Put the top on your molds and freeze over night.
I mentioned Friday that I had this delicious Quinoa and Edamame Salad when we went berry picking at Sweet Berry Farm. It was so good that I took a photo of the ingredients to remember to re-make it myself some day. Well, last week we were headed to another free outdoor concert to have a picnic dinner and I thought this Quinoa and Edamame Salad would be the perfect thing to bring – and it was!
It’s so easy to make! Just cook your quinoa according to directions and mix with edamame (I used frozen edamame that I boiled for 3 minutes to cook), corn (I cooked an ear of corn then removed the kernels), chopped cilantro, and quartered cherry tomatoes.
For a little dressing whisk together olive oil, lime juice, and salt and toss with the quinoa.
This is so darn good! And it’s light and healthy and just perfect for summer. For our picnic dinner we served with grilled shrimp and bruschetta. Enjoy!
One night last week we were headed to a local farm that hosts a weekly concert in the summer for families where you can bring a picnic and sit outside as you eat and listen. We had pasta salad and cheese on hand but we needed one other thing to complete our picnic dinner. We had a few eggs in the fridge so we decided to make deviled eggs – nothing says picnic like deviled eggs! Martha Stewart has a whole bunch of awesome deviled egg recipes but based on ingredients we had on hand we made these Old Bay Deviled Eggs. SO GOOD.
…enjoy! Btw, we topped ours with green onions.
I love the Fourth of July – it always makes me feel like summer has really begun, right? And I cannot believe the fourth is a week from Friday. Time to start planning some patriotic projects! Here are some fun Fourth of July ideas from my archives…
What to Wear
Patriotic Ice Cream Cones
Fourth of July Strawberries
And if you want MORE ideas – I am excited to be a part of a fun Fourth of July Pinning party curated from the ladies at Domestic Bliss Squared. I wanted to share the Board with you in case you’re looking for any creative Patriotic ideas for the fourth – recipes, crafts, and styles ideas. Click here to view – have fun!
With Labor Day just a few short days away I thought it time I share a little round-up of some last hurrah summer recipes! This doesn’t mean you can’t try these recipes after Labor Day, but let’s face it, Fall comes up pretty quick after this long weekend and well, you won’t be eating watermelon popsicles in November, I imagine.
Blueberry Ice Cream
Tomato Mozzarella Baked Zucchini
Fresh Watermelon Popsicles
Charred Corn and Zucchini with Basil
Grilled Peach Salsa
Let me know what you make – enjoy!