Stina's Simple Salad

Stina's Simple Salad

My grandma Stina used to make this salad a lot in the Summer.  It also would be a good holiday salad since it's red and green.  It's a good one to make when you have fresh cucumbers and tomatoes from the garden and you want a quick and easy side dish.

• 2 large cucumbers (can substitute zucchini)
• 2 medium-large tomatoes
• 1/4 c mayonnaise (If you want it sweeter you can substitute Miracle Whip.)
• 2 Tbsp sunflower nuts (optional)

Slice cucumbers into a small bowl.  Chop tomatoes and add to cucumbers.  Stir in sunflower nuts and mayonnaise.  Cover and refrigerate at least 30 minutes to let the flavors blend.

Tortellini Soup

This is a really yummy and colorful soup.  It's one of the only ways I can get my husband to eat green beans, cauliflower and broccoli. :)  This makes 8 (1 1/4 cup) servings.

• 2 tsp oil
• 1 Tbsp dried basil leaves
• 2 garlic cloves, minced
• 4 c chicken broth
• 1 1/2 c chicken or cheese tortellini (I usually use cheese tortellini)
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 (15 oz) can diced tomatoes
• 1 c green beans, cut
• 1 c California Blend vegetables (cauliflower, broccoli, carrots)

Heat oil in large saucepan (I usually use a Dutch Oven) over medium-high heat.  Add basil and garlic and cook for 1 minute, stirring constantly.  Add chicken broth, tortellini, salt & pepper; bring to a boil.  Reduce heat to medium.  Cover and simmer 10 minutes.  Add tomatoes, green beans and California Blend and bring to a boil.  Reduce heat to medium-low.  Cover and simmer 10 minutes.

Fresh Black Bean and Corn Salsa

I bring this salsa to many potlucks and it goes over very well.  There are usually several people asking for the recipe.  I like it because it not only tastes yummy, but it's also healthy and low in fat and calories.

• 2 (16 oz) cans black beans, rinsed & drained
• 1 (24 oz) pkg frozen corn (I have also substituted canned corn in a pinch.)
• 1 (1 oz) pkg taco seasoning
• 1/2 c very finely chopped red onion
• 1 very finely chopped jalapeno (You can vary the spiciness of the salsa by how many of the jalapeno seeds you leave in.)
• 3 large tomatoes, diced
• 1 bunch cilantro, very finely chopped
• Juice of 2 fresh limes
• 2 avocados, diced (These are optional.  My husband isn't a big avocado fan so I usually leave them out.)

Mix the frozen corn and taco mix.  Then prepare and add the rest of the ingredients and mix gently.  Serve with chips.  Note: You'll want to make this at least 2-3 hours before you plan to serve it to give the corn time to thaw and the flavors time to blend.