Salads

KZ Rally Tacopalooza Black Bean and Corn Salad

KZ Rally Tacopalooza Black Bean & Corn Salad

Photo and Recipe from Walter Conrad

  • 2) 15oz cans black beans, drained and rinsed
  • 2) 150z cans whole kernel corn, drained and rinsed
  • 1) 11oz can diced tomatoes with chilies
  • 2) Roma tomatoes chopped
  • 1) green bell pepper, seeded and chopped
  • 1/2) small red onion chopped
  • 1) tablespoon dried cilantro
  • 2) tablespoons line juice
  • 1) tablespoon olive oil
  • 1) teaspoon ground cumin
  • freshly ground kosher salt and black pepper

In a bowl combine beans, corn, tomato, tomato w/chilies, green pepper, and onion. In a second bowl combine lime juice, olive oil and cumin and pour over bean mixture. Add cilantro and salt and black pepper to taste, stir until all ingredients are well incorporated. Makes about 16 servings.

Garlic Vegetable Pasta Salad

Garlic & Vegetable Pasta Salad

Pasta salad has become a favorite for many. Here’s a fresh spin on that old favorite. (And if you like garlic, you’ll LOVE this recipe.) Loaded with veggies, you can serve this up as a main dish. Enjoy!

Salad:

  • 3 – 4 cups uncooked rotini pasta
  • 3 – 4 cups small broccoli florets
  • 1 cup diced tomato
  • 1/2 cup chopped green pepper
  • 1 small zucchini squash, thinly sliced
  • 2/3 cup diced black olives
  • 1/2 cup chopped onion
  • 1/2 – 3/4 cup grated Parmesan cheese

Cook rotini, rinse, drain and cool. Mix in large bowl with remaining salad ingredients.

Dressing:

  • 1/2 cup red wine vinegar
  • 1 cup olive oil
  • 1 – 2 cloves fresh garlic, very finely chopped
  • 1 1/2 tsp. dry mustard
  • 1 1/2 – 2 tsp. salt

In a separate bowl, combine all ingredients for dressing. Whisk until smooth. Pour over salad; toss gently to combine. Cover and chill before serving.

Garden Pasta Salad

Garden Pasta Salad

Ahhh... pasta salad. Always satisfying for a light lunch or a substantial side dish. This recipe for Garden Pasta Salad will have you smiling with its great blend of flavors from a surprisingly small list of ingredients. So whip together a cool salad and get back out there and enjoy the weekend!

  • 3/4 cup Miracle Whip
  • 2 Tbsp. cider vinegar
  • 1 tsp. mustard
  • 1 tsp. salt
  • 1 tsp. dill weed
  • 1/4 tsp. pepper
  • 8 oz. macaroni, cooked and rinsed
  • 2 cups broccoli florets
  • 1 1/2 cups cheddar cheese
  • 1/2 cup frozen peas, thawed
  • 1/3 cup sliced onions

In a large bowl, stir Miracle Whip, vinegar, mustard, salt, dill week and pepper till smooth. Add remaining ingredients. Toss to coat well. Cover and chill.

Simple Cole Slaw

Simple Cole Slaw

It’s picnic time! Cool and crunchy, cole slaw is a yummy addition to any meal whether it’s on a picnic table or your camper’s dining room table. Our Simple Cole Slaw recipe is easy to prepare AND delicious! Get the whole family involved... take the kids out for a few hours of fishing and pair this delightful side dish with the days catch! No time to fish? No problem. Cole Slaw is also great with fried chicken or barbeque sandwiches just to name a few.

  • 1 head cabbage
  • 2 cups Miracle Whip
  • 3/4 tsp. celery seed
  • 3/4 tsp. garlic salt
  • 1/2 cup sugar
  • 2 tsp. vinegar
  • 1/4 cup milk

Shred cabbage pretty fine, using a salad shredder. Mix so the salad is creamy, not dry.

Cole Slaw with Punch

Cole Slaw with Punch

Fresh is DEFINITELY best when it comes to cole slaw, and it doesn’t get any fresher than when you make it yourself. Here’s a recipe that will grab everyone’s attention...

  • 1 large head cabbage, shredded
  • 1 onion, chopped fine
  • 1 green pepper, diced
  • 1 cup celery, diced
  • 2 cups sugar
  • 1/2 tsp. salt
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1 tsp. celery seed
  • 1 tsp. mustard seed

Mix all together and store in the refrigerator for a few hours. This slaw can be made ahead of time and frozen for a few days and served while still a little icy.

Chinese Cole Slaw

Chinese Cole Slaw

This easy salad is light, yet filling, and is always a big hit at carry-ins. (Or keep it all for yourself and your family!)

In a large bowl, combine:

  • 1 small head cabbage, coarsely chopped
  • 1 pkg. Ramen noodles, cooked and drained (regular flavor*)
  • 4 green onions, chopped

Dressing:

In a separate bowl, combine:

  • 4 green onions, chopped
  • Ramen season packet (comes in noodle pkg)
  • 1/2 cup vegetable oil
  • 2 Tbsp. vinegar
  • Salt and pepper to taste
  • 2 Tbsp. sugar
  • 2 tsp. sesame oil

Garnish:

Adds a lovely crunchy texture and extra flavor. Toast 15 minutes at 350 and add to slaw right before serving:

  • 2 oz. chopped almonds
  • 3 Tbsp. sesame seeds

Blend dressing ingredients together, pour over salad and toss. Best if allowed to sit 12 – 24 hours before serving. Stir occasionally.

*may use chicken or shrimp flavored Ramen and add cooked chicken or shrimp as desired.