I haven’t posted about food in a few days because I have been spending time with my family for our annual family beach trip. We do this every year, and I always look forward to it! On the first night, my mom prepared a feast for us, complete with fried chicken, fresh Mayport shrimp, and a couple of salads. Here I’m going to share the recipes for both the Edamame Salad and her Pasta Salad, both of which are great for a crowd and can (and should!) be prepared in advance.
The rest of the weekend was full of relaxing, going out to dinner and swimming. I wish I could fast-forward time to next year just so I can enjoy a weekend like that again!
Both of these recipes are healthy (my mom is following the Wheat Belly diet, so I know these aren’t bad for your health!) The bean salad is particularly filling, and the leftovers made a great snack for the rest of the weekend!
- 5 Tbs. red wine vinegar
- 3 Tbs. extra-virgin olive oil
- 1/3 cup chopped fresh cilantro
- 2 limes, juiced
- 1 tsp. sugar
- 3/4 tsp. salt
- 2 cloves garlic, minced
- 1 lb. package frozen, shelled edamame
- 3 cups frozen corn kernels
- 1 pint cherry tomatoes, quartered
- 4 green onions, thinly sliced
- 1 (15 oz.) can black beans, rinsed and drained
In a large bowl, whisk all ingredients except edamame, tomatoes, onions, black beans and corn.
Bring large pot lightly salted water to a boil. Add soybeans and boil 3 minutes. Add corn and continue cooking 1 more min. Drain very well and pour into bowl with dressing. Gently mix in tomatoes, green onions and black beans. Cover and refrigerate at least two hours.
Mom tip: Microwave limes 30 seconds to get more juice!
- 16 oz. rotini, fusilli or shell pasta, cooked and drained
- 5 cups vegetables (tomatoes, carrots, red onion, broccoli, can artichoke hearts (cut into pieces,) roasted red peppers- whatever sounds good to you!
- 3/4 cup mayo
- 1/4 cup sour cream
- 1 tsp. mustard, dried
- 1 tsp. hot sauce
- 1 tsp. paprika
Stir together mayo, sour cream, mustard, hot sauce and paprika. Set aside.
Combine pasta and veggies. Mix in dressing. Cover and refrigerate at least four hours.