It is too hot to cook and it is too hot to eat something heavy. Summer meals make us think about what to serve that doesn't take too much preparation nor hides millions of calories. During the summer, there is an abundance of fresh vegetables to use. Take advantage of the season.
Made up a new salad that thought you'd like to try.
3 ears of fresh sweet corn, cut the kernels off of the cob
1 can kidney beans, rinsed and drained
1 Japanese cucumber, cut into small chunks
2 T onion, chopped fine
Italian dressing
Salt and pepper to taste.
Combine the corn, beans, cucumber, and onions in a glass bowl. Add a little salt and pepper. Add Italian dressing (about 2-3 T, depending on the quantity of the salad mix). Mix the salad well, making sure that the dressing has flavored the mix.
Cover with plastic wrap and put in refrigeration one hour before the meal.
A cool light meal with all the food groups included.
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