Sassy summer salads sound sumptous :-)

OK, it's been a week and I'm a posting failure. But I'll give you two for the price of one! Today we're talking summer salads! This first one is from the Land 'O Lakes web site and they suggested putting 8 oz of cheese cubes in as well as 1 tomato. I skipped the tomato and added pimento, and I omitted the cheese altogether. If the other ingredients sound better to you by all means switch it up! This is a salad that I used to eat at a local steak house that is no longer in business. It's one that brings good memories of prime rib and good friends.

CORN RELISH SALAD

1/3		cup sugar
1/3		cup vinegar
1/4		cup vegetable oil
3		cups cooked fresh corn cut off cobs*
1		small jar of chopped pimentos
1/2		cup chopped green bell pepper
1/4		cup chopped onion
1/2		teaspoon celery seed
1/4		teaspoon salt

Stir together all ingredients in large bowl. Cover; refrigerate at least 4 hours or overnight. Stir before serving.

*Substitute 1 (16-ounce) bag frozen whole kernel corn, thawed, drained.

Salad #2 is a Better Homes and Gardens recipe that my sister in law Ruth sent my way. Since I have prepared this a couple of weeks ago, I have heard a certain buzz word on all of the cooking shows that I probably was paying no attention to before. Here's the word.....EDAMAME. For 500 points, do you know what that is without looking it up? It's pronounced ed-ah-mom-ay, yes that's right.....it's soybeans! They are green and they will most likely be found in the freezer section of your store. This salad is better after it sets a few hours, it's a sophisticated taste that I really enjoyed. If you are not a cilantro fan this one may not be for you.

ZESTY THREE-BEAN SALAD

2 cups frozen sweet soybeans (edamame)
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans (also called chickpeas) rinsed and drained
1/2 cup thinly sliced red onion
1/2 cup chopped fresh cilantro
1/4 cup olive oil
1 tsp. finely shredded lime peel
1/4 cup lime juice

Prepare soybeans according to package directions. Drain in colander and rinse with cold water.
In a large bowl combine cooked soybeans, kidney beans, garbanzo beans, onion and cilantro.
In a small bowl whisk together oil, lime peel, lime juice, and 1/2 tsp salt. Pour over bean mixture and toss to coat. Cover and refrigerate up to 24 hours. Stir well before serving. (Makes 10 servings)

Time to run, it's lunch time! Bye for now.