One salad of a good time
Now that Memorial Day has come and gone, we can all get ready for the long, hot days of summer in the Columbia Basin.
Anyone who might be new to the area, let me say that’s not an exaggeration.
It’s not unusual for us to see temperatures over 100 degrees, which typically means it’s too hot to cook.
If it’s too hot to cook, what do you do for meals?
Everyone you talk to will have a different solution. For us, it’s often a barbecue, either at home or at a park where there are lots of shade trees.
Sometimes, we will just have burgers and chips. Other times, we may get more elaborate. Chicken or a nice juicy steak is always good cooked on the grill, too.
We can always plan on making a day of it and head for one of the lakes. In that case, we might take along fixings for sandwiches for lunch and everything needed for a grand cookout in the evening.
In that case, we want food that’s a little more interesting.
Whatever meat you might choose, salads are great to take to round out the meal. You can stop at a local store and pick up prepackaged salads, make a simple lettuce salad with dressing or prepare your own at home.
Of course, if that’s the plan, you want to fix a salad that doesn’t heat up the house … otherwise, you defeat the purpose.
You also want a salad that’s simple to make.
Years ago, a good friend gave me one of the best recipes for a bean salad. I’ve had several other ones and this one beats them all hands down.
In the spirit of summer fun, I’m going to share it with you. Enjoy!
Three bean salad
One can each of regular size cans of yellow green beans, green green beans, garbanzo beans and red kidney beans
Few slices of onion, optional
Drain beans and toss lightly with onions in a large bowl.
Combine:
2/3 cup vinegar
1/2 cup sugar
1/3 cup oil
1 teaspoon salt
1/4 teaspoon pepper
Pour over beans. Refrigerate until cold and well-blended.
No comments:
Post a Comment