Monday, July 13, 2009

Cucumber Salad

1 English cucumber
1/2 medium red onion
1/4 cup reduced-fat mayonnaise
(or vegan mayo)
1 T reduced-fat sour cream
(or vegan sour cream)
1 Tablespoon cider vinegar
1 1/2 teaspoons honey
1 1/2 teaspoons poppy seeds
1/4 teaspoon coarse salt
1/8 teaspoon pepper

Halve cucumber lengthwise. Using a teaspoon, scrape out seeds; slice cucumbers very thinly on the diagonal. In a medium bowl, combine cucumbers with onion, sliced thinly (and vertically). In a small bowl, stir together mayonnaise, sour cream, cider vinegar, honey poppy seeds, salt and pepper. Add to cucumber mixture; toss and serve immediately.

This salad is GREAT alone or topping a veggie burger!!

Texas Caviar

Salad Ingredients:

1 can pinto beans, rinsed and drained
1 can black-eye peas, rinsed and drained
1 can black beans, rinsed and drained
1 can white shoepeg corn, drained
1 cup chopped bell pepper, any color
1 cup chopped celery
1/2 cup chopped onion (red preferred)
2+ jalapenos, finely diced
1 small jar chopped pimiento - optional

Combine beans and veggies in a large bowl.

Dressing Ingredients:

1 cup salad oil
1/2 cup cider vinegar
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Combine above dressing ingredients in small sauce pan. Bring to a boil, stirring often. Let cool. When cool, add to beans and veggies and stir. Let marinate a few hours to overnight. Drain well before serving.

Serve with Fritos Scoops or your favorite tortilla chips!