Mexican Salad

(To serve 6)

1 can kidney beans

1 can black beans

1/2 can black olives sliced
1/2 teaspoon garlic
1 1/2 teaspoon lemon juice
1 lb grated cheddar cheese
10 oz sour cream
10 oz salsa
  4 diced tomatoes
   2 diced avocado
some diced green onion

I add 1/2 oniion diced and 1 green pepper diced.  I didn't have sour cream so I actually used ranch dressing this time.

Mix all together.
Add broken corn tortilla chips just before serving (or they go all soggy).
Serve in flour tortilla cones.

Classic Macaroni Salad

4 C elbow macaroni, cooked to package directions, rinsed in cool water, and drained

Combine:

1 Cup mayonnaise

¼ C white vinegar

4 Tablespoons granulated sugar

2 ½ Tablespoons yellow mustard

1 ½ t.  salt

½ t. ground pepper

Add:

1 large onion, diced

2 stalks celery, chopped

1 green/red pepper, diced

Add above to noodles and stir to coat. Chill at least 4 hours (preferably overnight)

*This is my go-to macaroni salad for summer get-togethers. It makes a ton.

Broccolli Salad

Ingredients

• 2-3 broccoli crowns, just the florets, finely chopped (5-6 cups)
• 10 bacon slices, crisp-cooked and crumbled (I used about ½ C of the precooked bacon from Macey’s -found by the ham in the meat dept.- remove the fat, chop it up, and microwave it until crisp)
• 1/3c red onion, diced
• 1/3c sunflower seeds
• 1/3c dried cranberries, chopped (golden raisins are equally good)
• 1/2c mayonnaise
• 2T apple cider vinegar
• 2t sugar (I doubled to 4t)
• salt and pepper
• Add 1 C bow tie pasta cooked to package directions

Instructions

1. To a salad bowl, add broccoli, bacon, onion, seeds, and cranberries. In a small bowl, mix mayo, vinegar, and sugar. Pour dressing mixture over salad and toss to coat. Season with salt and pepper to taste. Cover and refrigerate until ready to serve (at least one hour).

Notes

This serves 4-6.

I use about half the amount of mayo as other broccoli salad recipes. Feel free to increase the amount if you prefer your salad more dressed.