2 Memorial Day Salads!

Summer is coming!

There’s a change in the air on Memorial Day. It’s a long weekend, it’s finally grilling season, and the last day of school is just a few weeks away.

There’s so much to get excited about on the first (unofficial) day of summer, starting with these side dishes which will help round out the main course and will have people coming back for seconds!

Black Bean & Corn Salad

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a Memorial Day cookout!

2 15-ounce cans black beans, rinsed and drained

2 cups corn (fresh, frozen or canned)

2 red bell peppers, finely diced

2 cloves garlic, minced

2 tablespoons minced shallots, from one medium shallot

2 teaspoons salt

¼ teaspoon cayenne pepper (or diced jalapeño)

1/4 cup good quality extra virgin olive oil

3-4 tablespoons fresh lime juice

½ cup chopped fresh cilantro, plus more for garnish

3 Hass avocados, chopped

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired.

Authentic Greek Salad

Make an authentic Greek salad, with just a handful of fresh ingredients and a no-fuss dressing of good olive oil and a splash of vinegar – that’s all you need!

1 medium red onion, thinly sliced into half moons

4 medium juicy tomatoes, sliced into wedges

1 English cucumber, sliced into half moons

1 green bell pepper, cored and sliced into rings

1 handful pitted Kalamata olives

1 ½ teaspoons dried oregano

Kosher salt

¼ cup extra virgin olive oil

2 tablespoons red wine vinegar

1 (7 ounce) block Greek feta cheese in brine, cut into large pieces

Garnish: Fresh basil

Shock the onion (optional). If you’d like to mellow the onion’s raw taste, fill a small bowl with ice water. Add about 1 teaspoon of red wine vinegar to the water, then add the sliced onion. Set aside to soak for 10 minutes or so.

Combine the veggies. Place the tomato, cucumber, bell pepper, and olives in a large serving dish. Remove the onions from the water and add to the dish with the rest of the vegetables.

Season. Sprinkle the vegetables with ¾ teaspoon of oregano and a pinch of kosher salt. Add the oil and vinegar (to your liking) then give everything a gentle toss.

Finish and serve. Top the salad with slabs of feta and sprinkle with the remaining ¾ teaspoon of oregano and enjoy!