I think I'll have a light salad, please

Three recipes for when it's just too hot outside to do any cooking.

By WWW.GOURMETKOSHERCOOKING.COM
July 19, 2010 15:53
1 minute read.
Black bean corn salsa salad.

311_corn bean salad. (photo credit: www.gourmetcooking.com)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user uxperience almost completely free of ads
  • Access to our Premium Section and our monthly magazine to learn Hebrew, Ivrit
  • Content from the award-winning Jerusalem Repor
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

Wherever you are this time of year – Jerusalem, Los Angeles, New York or Rome, it’s just too hot to cook.  Here are some light salads that your family will appreciate.  They keep you out of the kitchen and they are satisfying and delicious.

Asian Shredded Lettuce Salad


Dressing
:

Be the first to know - Join our Facebook page.


4 tablespoons sugar
1 ½ teaspoons salt
½ teaspoon pepper
4 tablespoons rice wine vinegar
2 tablespoons vegetable oil
2 tablespoons sesame oil
3 tablespoons soy sauce
Pinch fresh or dried ginger

Salad:

1 head iceberg lettuce, shredded
2 hearts romaine lettuce, shredded
½ cup cilantro, chopped
3 carrots, shredded or julienned
3 cucumbers, sliced or julienned
1 can baby corn, sliced
Wonton chips, crumbled
Toasted almonds
Toasted sesame seeds

Toss salad ingredients together. Dress just before serving.

Black Bean Corn Salsa Salad



1 can (15 ounce) black beans, drained
1 can corn kernels, or two fresh pieces of corn, cooked, and cut off the cob
2 small cucumbers (Persian), chopped
¼ cup chopped red onion
¼ – ½ cup chopped cilantro
½ chopped red pepper
1 avocado chopped
½ chopped jicama (optional)
4 tablespoons prepared salsa (mild to medium)
2 tablespoons lime juice
2 tablespoons olive oil
Salt and pepper to taste


Directions:

Mix all ingredients together. Adjust seasonings to taste. Chill and serve 3 hours later. This salad should be prepared and served the same day as it gets a little soggy the next day.

Cheese Tortellini SaladCheese tortellini salad.

1 (approximately 9 ounces) package cheese tortellini, cooked and drained
2 cups shredded red cabbage
6 cups shredded fresh spinach
2 cups cherry tomatoes, halved
½ cup sliced scallions
1 (8 ounce) bottle Ranch salad dressing
¼ cup imitation bacon bits, if desired

Directions:

In a large glass bowl (or trifle bowl), layer cabbage, spinach, tortellini, tomatoes and scallions. Pour dressing over top and sprinkle with imitation bacon bits, if desired. Cover and refrigerate for 1 hour.

This article was provided www.gourmetkoshercooking.com

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR