Memorial Day is traditionally known as
the holiday that kicks off summer RV travel, so we’re here to provide you with some easy salad recipes that you can take or make while on the road.
Edamame Salad
Ingredients:
1 bag (16 oz) frozen, shelled edamame
1 can (11 oz) corn
4 to 6 medium radishes, cut in half and thinly sliced
1/4 cup each chopped cilantro and sliced scallions
1/2 cup rice or wine vinegar
1 tbsp vegetable oil
1 tsp minced garlic
1. Cook edamame as package directs, omitting salt. Cool under running cold water; drain well. Toss with corn, radishes, cilantro, and scallions in a large bowl.
2. Whisk vinegar, oil, and garlic in a small bowl; toss with edamame mixture. Serve at room temperature or chill.
Summery Rice and Lentil Salad
Ingredients:
Vinaigrette
1/4 cup red-wine vinegar
3 tablespoons olive oil
1 tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Salad
1 cup uncooked long-grain rice
4 ounces green beans, cut in 1-inch pieces (1 cup)
1/4 teaspoon salt
1/2 cup dried brown lentils, rinsed and picked
2 cups diced plum tomatoes
Pepper to taste
1. Whisk vinaigrette ingredients in a small bowl until blended.
2. Cook rice according to the package directions.
3. Bring 2 quarts water to a boil in a large saucepan. Add green beans and remaining 1/4 teaspoon salt. Cook 2 minutes. Remove beans with a slotted spoon and immediately rinse under running cold water to halt cooking. Add lentils to saucepan and cook 25 minutes or just until tender. Let stand 5 minutes before draining.
4. Put rice and lentils into a large serving bowl. Stir in 1/4 cup of the vinaigrette. Cool, stirring occasionally, 25 minutes or until room temperature.
5. Stir in remaining vinaigrette, the green beans, tomato and pepper. Enjoy!
Mexican Salad
Ingredients:
Dressing
1⁄4 cup olive oil
3 tbsp fresh lime juice
1 tsp minced garlic
1 tsp salt
1 tsp pepper
Salad
3 cups raw or cooked fresh corn kernels
1 can (about 15 oz) black beans, rinsed
3 ripe tomatoes, cut in chunks
1 each green and red bell pepper, chopped
1⁄3 cup chopped cilantro
Crushed tortilla chips
1. Dressing: Mix oil, lime juice, garlic, salt and pepper in a 2-1/2 qt serving bowl.
2. Add remaining ingredients; toss gently to mix and coat.















