recipe raves

cheekywife

two for new recipes i tried and one my bff made: 

potato and corn salads in my blog:

http://cheekydid.blogspot.com/2011/07/recipe-for-perfect-summer-bbq.html

 chocolate/pb crescent rolls: 

http://fortheloveofcooking-recipes.blogspot.com/2009/10/chocolate-and-peanut-butter-filled.html 

 

the crescent rolls were obviously not healthy but they were soooo good! 

tracy042206

I love using fresh corn in the summer salads and those rolls look way too yummy for my diet.

Here is my current fave summer salad.  I am making it again for Maggie's party since it was such a hit for our Memorial Day cookout.  The original recipe used 1.5cups of re quinoa but I didn't make it out to whole foods in time so I just used the barley and it was great.

For the salad:

• 1.5 cups uncooked Barley
• 1 (14oz) can black beans, drained and rinsed
• 1 red pepper, chopped
• 1/4 cup fresh Cilantro, finely chopped
• 2 Green Onions, chopped
• 1 cup fresh corn
• 1 small avocado, chopped into 1 inch pieces

For the dressing:

• 4-5 tbsp of fresh lime juice (Juice from 2 small limes)
• 1/2 tsp kosher salt, or to taste
• 1/2 tsp Freshly ground black pepper
• 1 garlic clove, minced
• 1/4 cup fresh Cilantro, finely chopped
• 1/4 cup extra virgin olive oil
• 1/2 tsp ground cumin, or more to taste

Directions:

1. Cook 1.5 cups Barley according to package directions.

2. While barley is cooking, prepare the chopped vegetables and whisk together the dressing.

3. Allow barley to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.

4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups

cheekywife

minus or with less avocado, DH would love that salad. thanks for sharing!

and yeah, those rolls are not low calorie in any way (which is why i made them when i was out of town and not counting calories in any way!)