Beat the summer-time heat with these chilled side dishes. They are sure to please a crowd and are great for picnics and parties. They are fresh and cool for any summer-time gathering.
Also, try a few summer-time dishes like chicken noodle vegetable soup and broccoli cheddar cornbread, picnic recipes like chicken salad sandwiches and dilly dip potato salad, and a great spicy tomato salsa recipe. Check out a few summer drinks like cherry limeaid and pineapple orange punch to go with your meal.
Black Bean and Corn Salsa
Ingredients:
- 2 cans black beans
- 2 cans Mexicorn
- 1 can Mexican Rotel
- 1 can green chilies
- ½ bunch cilantro
- ½ bunch scallions (green onions)
- 1/8 cup balsamic vinegar
- 1/8 cup sugar
- dash salt
Directions:
- Taking the two cans of black beans, drain and rinse the beans in a colander. Add the two cans of Mexicorn and drain as well.
- In large bowl, mix the balsamic vinegar with sugar and salt. Chop the half bunch of cilantro and scallions, but only the green part of the onion. Combine all of the ingredients.
- Mix well and allow the salsa to marinate in the refrigerator over night. Serve with tortilla chips.
Note: You can double the recipe to serve for a large group. The little scoop tortilla chips are great to serve alongside the salsa.
Cranberry Pineapple Jello Fruit Salad
Ingredients:
- 1 can jellied whole berry cranberry sauce
- 1 large box cherry Jello
- 2 cup boiling water
- 1 (20 ounce) can crushed pineapple with heavy syrup, (do not drain)
- 1 cup chopped pecans (optional)
Directions:
- Add boiling water to Jello. Stir well to mix and dissolve.
- Add cranberry sauce, break up lumps, and mix well to melt into jello.
- Add crushed pineapple and stir well.
- Add nuts and stir well.
- If using a Jello mold, be sure to lightly spray the Jello mold with non-stick coating first, blotting any excess liquid. You can also just mix it in a bowl, cover it, and refrigerate. It’s best to chill for several hours before removing from the mold. This recipe also works well for a 9 x 13 inch dish.
Strawberry Pretzel Salad
Base Ingredients:
- 2 cups crushed pretzels
- ¾ cup melted butter
- 2 tablespoons sugar
Base Directions:
- Mix above ingredients and put in 13x9 pan. Pat evenly for crust.
- Bake 8-10 minutes at 400 degrees. Cool.
Middle Ingredients:
- 8 ounces cream cheese
- 1 cup sugar
- 9 ounces cool whip
Middle Directions:
- Blend cream cheese and sugar. Fold in cool whip. Mix until smooth.
- Spread on top of crust. Refrigerate.
Topping Ingredients:
- 6 ounce package strawberry Jello
- 2 cups boiling water
- 2 (10 ounce) package frozen strawberries
Topping Directions:
- Mix strawberry Jello and water until dissolved. Add frozen strawberries.
- Mix and refrigerate for 10-15 minutes before pouring on top of cream cheese layer.
- After pouring evenly on top, return to refrigerator and chill.
- Cut into squares and serve as a salad or a dessert. (serves about 24)
Kenda Williams - I am a freelance writer in Savannah, Ga. Originally from Conway, Ark., I received my BA in journalism at the University of Arkansas in ...
