After months of tolerable temperatures, the heat is finally on in our neck of the woods… and the rest of the nation. From Oregon to Georgia the mercury is soaring. When the temperature is hovering near 95 degrees you can bet that most home cooks aren’t planning menus that require them to stand over a hot stove (regardless of if they have central air). In fact, when it gets this hot I try not to turn on any of my kitchen appliances. Instead, I stick to a simple menu of lighter foods such as salads, sandwiches and refreshing side dishes that don’t require a ton of time or energy to prepare.
For example, the following recipe for Cucumber Salad is easy and delicious. It pairs well with leftover steak, a cold noodle dish or even pizza (that you can get delivered if you are too drained from the heat to make on your own). The other recipe is for a traditional Black Bean and Corn Salsa. I typically prepare this recipe when I need a dish to pass at a party or potluck, but it is just as versatile at home. You can serve it with grilled chicken or fish or on a hot night double the recipe and pair it with a big bowl of tortilla chips and a green salad.
CUCUMBER SALAD
Ingredients:
3 medium cucumbers (about 2 1/4 pounds), peeled, halved lengthwise, and thinly sliced
2 tablespoons kosher salt
1/4 cup plus 2 tablespoons sour cream
3 tablespoons chopped fresh dill
1 tablespoon white distilled vinegar
Pinch cayenne pepper
Freshly ground black pepper
Directions:
In a large bowl, mix the cucumbers and salt and set aside at room temperature for 30 minutes.
In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water. Set aside to drain for 10 minutes.
Press down on the cucumbers to extract as much liquid as possible. Transfer the cucumbers to a large bowl and mix with the sour cream, dill, vinegar, cayenne, and season with pepper, to taste.
Serve immediately, or cover and refrigerate for up to 24 hours.
BLACK BEAN AND CORN SALSA
Ingredients:
1 15 oz. can black beans, rinsed and drained
1 1/2 cups corn
1 teaspoon minced fresh jalapeno pepper
2 medium tomatoes, chopped
1 red bell pepper, chopped
1/2 cup chopped fresh cilantro
1/4 cup diced red onion
Juice from 1 fresh lime
1 teaspoon salt
1/2 teaspoon cumin
1 tablespoon olive oil
1 avocado, diced
Directions:
Combine all ingredients except avocado.
Cover and chill for at least two hours.
Add avocado right before serving.
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