by Lisa Fillers

Created on: August 22, 2008   Last Updated: March 31, 2009

Creating tasty and attractive salads does not have to be a time consuming or expensive process. There are times when you will pleasantly discover that less is actually more. I found this to be the case with the following salad recipes given me by a good friend and my nephew.

Any of the following three quick and easy salad recipes make a delicious change of pace to accompany your meals. The amounts can be multiplied to prepare larger quantities of the salads when having dinner guests or if asked to bring a dish to a cookout or dinner party. By being able to create quick, easy side dishes to serve your guests you are less exhausted and more relaxed when your guests arrive and can truly enjoy their company. I hope you find these favorites of mine as delightful as I do.

CHICK PEA SALAD

This recipe was given to me by a good friend living in the Washington, D.C. area. She and her husband eat side salads at dinner often and she usually creates her own recipes. This is one of her creations and it is delicious.

INGREDIENTS:

1 can of Chick Peas (Garbanzo Beans)

1 small onion, diced

Olive oil

Garlic powder, to taste

Oregano, to taste

Salt, to taste

Pepper, to taste

DIRECTIONS:

1. Drain the can of chick peas and place them in a bowl. Add diced onion to suit taste and add the oil. Stir mix well.

2. Add to taste the garlic, oregano, salt, and pepper and stir mix again. Cover and refrigerate overnight or at least a few hours prior to serving.

BLACK BEAN AND CORN SALAD

This fabulous salad was another creation by my friend in the Washington, D.C. area. It was the first of her creations I tried and I loved it so much I ate this salad almost daily for a month. Rinse the black beans when you drain them for a more attractive salad.

INGREDIENTS:

1 can of black beans, rinsed and drained

1 can of whole kernel corn, drained

1 small Onion, diced

DIRECTIONS:

1. Rinse and drain the black beans. Drain the corn and place both the beans and corn in a bowl.

2. Add diced onion to suit and stir mix all together. Cover and refrigerate.

This salad is delicious as is and needs no spices, oil, or vinegar added to it! It is great alone, as a side salad, or add a little to the top of a tossed green salad.

TOMATO AND ONION SALAD

This wonderful salad recipe was created by my nephew, who lives in Charleston, South Carolina. He is a fantastic cook and makes most of the recipes he uses himself.

INGREDIENTS:

1 large tomato (my nephew uses an Heirloom tomato)

1 medium onion

1/4 Cup olive oil

Red or White Wine vinegar

1/2 tablespoon white, granulated sugar

1/4 teaspoon red pepper flakes

1/4 teaspoon ground black pepper

1 Tablespoon honey

Pinch of salt

DIRECTIONS:

1. In a serving bowl, place a seeded and diced large tomato. Add a diced medium onion and set aside.

2. In a measuring cup, add 1/4 cup olive oil followed by enough red wine vinegar to make it fill to 1/3 cup. Use any vinegar you prefer but red wine vinegar or white wine vinegar work best. Whisk in the remaining ingredients. You may increase or decrease the amount of vinegar in this recipe according to your preference for vinegar.

3. Pour this liquid mixture over the diced tomato and onion. Chill for at least 30 minutes. The longer you allow the salad to chill, the better the salad will taste. This allows the onion to mellow and it will not taste as strong as a freshly cut raw onion.

I feel sure you will find these salads as scrumptious as they are time saving.

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