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I make a cannellini bean salad for lunch a lot. Or, for those hot days of summer when a light cooler dinner is needed.
Cannellini Bean With Tuna
2 cans cannellini beans drain but don't rinse (these are white kidney beans)
2 cans tuna (drained)
3 finely chopped green onions (or sometimes I use vidalia onions)
1 small tomato (chopped)
3 to 4 tablespoons extra virgin olive oil
1 tablespoon fresh parsley (chopped)
2 tablespoons lemon juice
1 teaspoon red wine vinegar
salt and pepper to taste
1/2 teaspoon fresh basil (chopped)
1 teaspoon chives (can use dried)
Mix and chill and then serve.
Note: I like to make it ahead a couple of hours and chill it to let the flavors develop. One time someone came to our home around dinner time so I needed to extend this. I added a can of drained garbanzo beans and it was pretty good. I also had to add a bit more EVOOL and lemon juice and a touch more red wind vinegar when I added more beans.
In the summer, I also like to make red kidney bean salad with drained and rinsed kidney beans, mayo, chopped sweet pickles and chopped boiled egg.
Elle, that is the kind of list that is just nice to have around when you don't want to make a big meal, but can't decided what to do! Thanks for posting it
Please post your best summer recipe here .
The following is mine
Crunchy Pea Salad
8 slices of bacon or you can use bacon bits
1 pkg of frozen peas
1/2 c chopped celery
1/2 c chopped green onions
2/3 c of sour cream
1 c chopped cashews or you can use dry roasted peanuts
salt and pepper to taste
In med bowl combine peas. celery, green onions ,and
sour cream . Toss gently to mix. just before serving add nuts and
bacon . season with salt and pepper ...enjoy
Last edited by phonelady61; 05-14-2014 at 02:52 PM..
Reason: spelling
CREAMY CHICKEN BAKE (bake time 50 minutes @ 350 degree makes 4 servings)
4 chicken breasts, skinned and boned
4 slices Monterey Jack cheese
4 slices American cheese
1 (10-ounce) can cream of chicken soup
1/4 cup water
1 cup seasoned stuffing mix
1/4 cup butter or maragarine, melted
Grease a large baking dish. Lay chicken in dish and place cheese slices
on top.
In a separate bowl, mix together the soup and water, and spoon over the
chicken and cheese.
Sprinkle with stuffing mix and pour butter on top.
Bake in a preheated 350-degree oven for 50 minutes.
I have 2 that I grabbed from a camping website long ago ...
Cold Marinated Shrimp
2 bags, 16 ounces each, cleaned and cooked shrimp (without tails)
2 lemons or limes
Medium sweet onion
1/4 cup each dried parsley flakes, lemon juice, red wine vinegar
1/2 cup olive or canola oil
1 teaspoon powdered garlic granules (not garlic salt!)
1 tablespoon Italian seasoning
Thaw and drain the shrimp.
Cut lemons or limes in thin wedges.
Peel onion and cut it in crescents.
Put these in a seal-able bag.
In a bowl whisk dried parsley flakes, lemon juice, red wine vinegar, garlic and Italian seasoning.
Pour over shrimp, seal bag and refrigerate overnight
Punch holes in the plastic bag to drain shrimp into a trash bag (not the RV holding tank).
Serves 6 as a meal, 8 to 10 as an appetizer.
Chilly Dilly Sauce
2 cups sour cream (16 oz. carton)
1 tablespoon dried chives
1 tablespoon dried dill weed
1/4 cup white vinegar*
* Can be white balsamic, champagne or white wine vinegar or distilled white vinegar.
* Don't use a dark vinegar, which would tint the sauce.
Small sweet onion, finely chopped
Medium cucumber, peeled, seeded and finely chopped (I press mine to get excess water out)
Salt, white pepper to taste
Stir together sour cream, chives, dill weed and vinegar.
Fold in onion and cucumber.
Add salt and pepper to taste.
Chill for a couple of hours.
Serve it on everything from grilled meats to baked potatoes, or serve it as a dip for cut-up vegetables.
One of my current favorite recipes is Wine Slush because it's so refreshing.
Wine Slush Recipe
Pour 750ml of your preferred wine into a freezer container, add 1/2 bottle of water. Per canister/package directions, add enough lemonade powder or citrus base to make 2 quarts.
You can play around with varieties....just be sure to use the equivalent of 2 quart citrus base. Do not use sugar free citrus base (Koolaid/frozen lemonade or orange juice). Mix ingredients well to ensure all ingredients have dissolved.
Place in freezer overnight. Prior to serving, allow to sit at room temp for 10-15 minutes. Scoop slush into glass and top off with lemon-lime soda. Enjoy.
This sounds good - any idea if it would work in a crockpot? I don't use my oven in the summer.
Or does the stuffing/butter get crunchy, making it a key taste to the dish?
Never tried it in the crockpot as I make this dish too with a little twist of my own. IMO I don't think it would turn out as good.
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best Summer recipes
