Summer Recipes

Summer Pasta Salad (as requested by Brian Spredemann)
1 box of tri-colored rotini pasta
1/2 lb. of sliced pepperoni,
1 small tree of broccoli
1/2 can of black olives
1 small block of Swiss cheese
2 handfuls of carrots
1 can of quartered artichokes
A few roasted red peppers (these come in a glass jar)
1/2 container of grape tomatoes, sliced in half
1 green pepper
1/4 red onion
1/2 cup of parsley or Italian parsley
1 stalk of celery
balsamic vinegar to taste
1-2 Tbsp. of olive oil
salt and pepper to taste
Italian seasonings to taste

Boil water. Cook the pasta. Drain and run under cold water. Chop up all other ingredients (pepperoni, broccoli, black olives, Swiss cheese, carrots, artichokes, roasted red pepper, grape tomatoes, green pepper, red onion, parsley, celery) into small pieces. Season the salad with olive oil, balsamic vinegar, dry Italian seasoning, salt, and pepper.

Summer Mexican Salad
1 can of black beans, rinsed and drained
1 can of kidney or navy beans, rinsed and drained
2 ears of fresh corn, cut off of the cob (in the winter, you could also use a can of corn--drained)
1/2 c. of cilantro, chopped
1/2 container of grape tomatoes, cut in half
1/4 red onion, chopped
1/2 green pepper, cut into pieces
1/4 c. of jalapeno peppers, chopped
1 c. of cooked rice
1 1/2 tsp. cumin
1 Tbsp. hot sauce (or more!)
1/2 Tbsp. of olive oil
salt to taste
fresh lime juice

Mix in a bowl and enjoy.