COLD Summer Salads; Creamy or Crunchy - Perfect for HOT Days

It's hot out and I don't feel like cooking, to only heat up the house, even with the stove vent running. Putting together cold salads in the morning works for me. I did boil potatoes for the creamy potato salad, blanch the green beans for 3 minutes in boiling water and grill 6 ears of corn while the air was cool. The rest is simply chopping up fresh summer ingredients and whipping together light vinaigrettes and one creamy sauce. I prepped everything Friday morning for meals Saturday and Sunday.

Sweet Corn and Black Bean Salad

(I mix red kidney beans and black beans for more color and flavor; Serves 6)

2 cups fresh corn grilled and cut off the cob or frozen and thawed corn kernels
1/2 cup finely chopped sweet onion
2 tablespoons seasoned rice vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
4 cups no-salt-added cooked black beans, rinsed and drained; use a mix Kidney and Black Beans
1 red bell pepper, cored, seeded and chopped
1/3 cup cilantro leaves, finely chopped

Directions:

First, grill the corn on the cob for roughly 5 minutes at medium heat. Cut kernels off the corn. If using frozen corn, dethaw and drain any excess water before adding to bowl.

In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving.

Creamy Layered Potato Salad
8 medium baking potatoes
2 cups mayonnaise
1 cup sour cream

1 cup Greek plain yogurt
1 teaspoon (or more) prepared horseradish
1/2 teaspoon salt
1 medium sweet onion, finely chopped
1/3 cup flat-leaf parsley, chopped

Directions:

Cook potatoes in boiling salted water just until fork tender. Drain and cool.
Peel and slice potatoes 1/8 inch thick.

In bowl, combine mayonnaise, sour cream, Greek yogurt, horseradish, and salt.
In second bowl, combine onion and parsley.

In large serving bowl, arrange a single layer of potato slices. Cover with a layer of mayonnaise mixture and sprinkle with some onion mixture. Continue layering ending with parsley and onion mixture. Do not stir.
Cover and chill 8 hours or overnight.

Grilled Corn Salad with Green Beans and Garden Tomatoes
1 teaspoon Dijon mustard

3 tablespoons sherry vinegar

1/4 cup extra virgin olive oil

1/2 t. sugar

Salt and pepper

4 ears corn, grilled (Before grilling, spray with olive oil then sprinkle with salt and pepper.)

1 pound green beans, blanched and cooled

1 pint yellow and red cherry tomatoes, halved (or use the tomatoes in your garden)

1/2 sweet onion, thinly sliced

1/3 cup basil leaves, thinly shredded

4 ounces Gouda cheese, diced into small cubes

Directions:
Prepare vinaigrette by whisking together mustard, vinegar, oil, sugar, salt and pepper. Set aside.

Cut kernels off corn cobs and put in a large bowl. Add beans, tomatoes, onion, Gouda cubes and basil. Drizzle vinaigrette over and toss to combine. Chill salad until ready to eat.