Quick Summer Salads

Around here we have a few summer salad favorites that are always requested! Whether its the simple Roasted Potato Salad or the slightly more adventurous Black Bean and Corn these two make an appearance often and are devoured! Both are easy to whip up and actually get better as they sit in the fridge overnight! Great to accompany a simple bbq meal and fantastic to bring along for a potluck.

ROASTED POTATO SALAD

This salad is my favourite and is made with locally grown tender roasted baby potatoes. We’ve got some great options around here and the bags sold in markets or the grocery stores usually have a few varieties in them to mix up the colours and flavour. You’ll want to slice these into halves or quarters depending on size to make them bite sized.

After you’ve sliced them into approximately 4 cups worth you can toss them with your oil of choice, we prefer canola, and add generously salt, pepper, dried dill and a tsp of smoked paprika. (Smoked paprika is a not so secret ingredient that adds an additional level of flavour!)

These can be roasted for 20-25 minutes in a 400 degree oven till tender and slightly browned and crispy.

Let these tasty little morsels cool while you small dice a 1/4 cup red onion and a couple tbsp of green onion. You’ll want the red onion to be quite small, similar in size to the green onion slices. Next you can add the potato, onion, 1/4 cup of bacon bits, 1 tsp dijon mustard and 1/4 cup mayo to the bowl. Mix these well and allow to sit to let the flavors blend. Yum!

MEXICAN BLACK BEAN AND CORN

If you need to know anything about Leah, its that she could eat Mexican inspired food every single day of the week. This yummy black bean and corn salad is amazing on tacos, enchiladas or just a simple side for ribs or chicken. I’ve even used it as a topping for my burgers. (That’s right, in the bun, or lettuce bun if thats your jam.)

You are welcome to use canned beans or if you’ve got your instant pot out you can make dried beans in about 30 minutes. All you need is 2 cups of dried beans and enough water to cover them by about 2 inches. Set at high pressure for 15 minutes and then when done you can quick release the pressure.

Mix 3 cups each of black beans and corn. Depending on season, sometimes we use cooked corn on the cob and other times frozen corn. Add a healthy bunch of cilantro (about 1/2 cup chopped), 1 diced avocado, 1/2 cup small diced red onion, 1/4 cup mayo and the spices - 1/2 tsp smoked paprika, 1/4 tsp of chili and garlic powder, a big space of lime juice and salt and pepper to taste.

Stir these well, cover, refrigerate and let sit for a few hours to overnight for all the favours to get together.