Tag Archive: Salad


I had leftover corn, black bean salad, but not quite enough for a side.  I cooked brown rice in the crock pot over night and mixed it in to make a yummy salad.

Corn and Black Bean Salad:

1 1/2 c. roasted corn

1 can great northern beans, rinsed and drained

1 can black beans, rinsed and drained

1/2 c finely chopped sweet onion


  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice, from 1-2 limes
  • 2 tablespoons honey
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 large garlic clove, roughly chopped
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tsp. chopped jalapeno pepper


Combine corn, beans and onion.  Toss with dressing.  Refrigerate at least overnight.

In the morning, stir in the cooked brown rice.  Refrigerate for the day.

I served this with some chicken and a salad bar.


Tuna Lettuce Wraps


4 cans tuna (I used the Italian light in olive oil)

4 hard boiled eggs, chopped

1 granny smith apple, shredded

1 large carrot, shredded

1/4 c. sweet pickle relish

1/2 c. spicy mayonnaise (I used Carla’s True South)

Drain tuna.  Combine with remaining ingredients.  Refrigerate overnight.  Serve on lettuce leaves.

We had it with avocado, tomatoes, cucumber, peppers and olives.


2 lb. sausage, sliced and lightly browned.  I used 1 lb. jalapeno cheddar and 1 lb. smoked turkey

4 packets Minute Rice Multigrain Medley

Minute Multi-Grain Medley

1 package Dole Chopped Salad Kit


1 pint yellow grape tomatoes

1/2 c. Hidden Valley Mango Chipotle Dressing


Cook multigrain medley according to directions.

Meanwhile, slice and brown sausage in saute pan.

Combine sausage with chopped salad kit.

Fold in cooked multigrain medley.

Stir in Mango Chipotle Dressing.

Not Your Usual Bean Salad

1 can navy beans, drained
1 can black beans, drained
1 package frozen edamame, defrosted
1 package frozen white corn kernels, defrosted
1 pint grape tomatoes
1/2 c. salad dressing of choice (I used homemade creamy balsamic)

Defrost frozen veggies by running cold water over them in a colander.
Toss with remaining veggies and salad dressing.

This is a great basic side dish that can be thrown together the night before. Use whatever you have on hand. Add in cucumbers, carrots or celery. Whatever you like in a salad, you’ll love in bean salad.


I love having a container of this in the fridge for throwing on top of my salad or as a last minute side.

I served pork tenderloin and broccoli cauliflower bake as well.


My daughter and son in law are trying to watch their carbs. Even though beans do have carbs, when you take into account their fiber, they are ok for those watching their carbs!


Make Your Own Salad (Bar)

Make Your Own Salad (Bar)

Having six kids to feed who all have different tastes has led me to ‘make your own’ nights. Make Your Own Pizza, Make Your Own Grilled Cheese, Make Your Own Salad, etc.

Last night I found a super deal on organic boneless skinless chicken at the supermarket, but it had to be cooked right away. I looked through the the pantry and refrigerator and put together the following:

8 chicken breast halves
1/4 C. olive oil blend
2 tsp. fresh minced ginger
1 tsp each rosemary and thyme
2 C. low sodium chicken broth
2 peaches
1/2 C. cooking sherry

Season both sides of chicken with ginger, rosemary and thyme.

Brown both sides of chicken in 2 skillets in oil. Have lids handy, and meat thermometer.

Remove chicken from skillets and discard oil. Add peaches, sherry and broth to skillets. Return chicken to skillets and bring to boil. Lower heat and simmer until internal temperature of the largest piece is 165 degrees.


Remove chicken. Freeze leftover broth/sherry mixture for future recipes.


I refrigerated the cooked chicken overnight and chopped about half of it up for our Make Your Own Salad Bar.  I discarded the peaches today, as I couldn’t think of what else I could use them in!   I’ll be scouting recipes for what to do with the other half!


Other items seen in the picture of Austin’s salad include:

Leftover garlic toast as croutons.
Frozen edamame (that I defrosted by running it under water)
Grape tomatoes
Baby salad mix
Chopped chicken
Shredded Cheese


Other items you could put out: Endless!!

You get the idea. Whatever your family likes. The kids unanimously agreed that Make Your Own Salad should be at least once a week!

They don’t even mind when it involves using up leftovers, so it’s more like a smorgasbord.


Different moods, Different foods :)

My Meals are on Wheels

Life and Cooking from a Wheelchair

Thriving with Psoriasis's - Living Nightshade Free

Living with Psoriasis, Psoriatic Arthritis, and Erythema Nodosum

In Dianes Kitchen

Recipes showing step by step directions with pictures and gadget reviews

Kristen's Healthy Living Blog

Exploring ways to live a healthier life

This Man's Journey

Home Is Where Our Stories Are Welcomed To Begin.


By Dan Sims

Dining with Donald

Donald on Dining in and Out.

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

Smart Veg Recipes

Welcome to home made, vegeterian, healthy & kids friendly recipes


Cooking for everyone (La cuisine pour tout le monde)


Creating tastes, inspiring desires.

The Homemaker's Life - A Creative Lifestyle Blog

''Who can find a virtuous woman? For her price is far above rubies'' -Proverbs 31:10 KJV

Jaques Kitchen

Budget Friendly Meals and Menu Planning

Aromas and Flavors from my Kitchen

"Home is where the Hearth is"

Peas Romaine Calm

A simple, easy & cost effective approach to cooking!


Original & Adapted Dinner Entrees in the Mediterranean Tradition

%d bloggers like this: