Chicken, Black Bean, Corn and other pantry stuff salad

Funny, this came from a newspaper article a while ago of how to use up your hurricane supply stock. Ironically enough, it's stuff I normally have in the pantry anyways and Hubby loves it.

It also makes an awesome Quesadilla filling!

1 can black beans, drained & rinsed
1 can corn, no salt if possible, drained
4scallions, thinly sliced, about ½ cup (or for those who think like me, green onions)
1 red/yellow or orange pepper, diced
1 can of chicken, drained (or ¾ lb / 3 cups cooked chicken), cut into bite size pieces
Juice of 2 limes (3 tbs)
¼ cup olive oil
1 tbs ground cumin
Salt & pepper to taste
Diced tomatoes (optional, but highly recommended)
Diced jalapeno for those who like a little kick.

In large bowl, mix all together. For best flavor, try to make a few hours ahead of time to chill and let all get happy together :)

Asian Rice Salad with Shrimp

From the Food TV magazine with my modifications as noted.

2 cloves garlic, minced (I just use the fine chopped stuff we always prepare and keep in fridge)

1 2 inch piece ginger, grated (again, this came from a tube of the stuff I try to keep in fridge)

3 tbs sesame oil

1/4 cup rice wine vinegar

2 tbs soy sauce (I use this real thick stuff)

pinch of sugar

3/4 lb large shrimp, peeled and devined (used a little over 1 lb)

1 large carrot, shredded

2 celery stalks, finely diced

2 cups snow peas, sliced thin (I had 2 small handfuls)

1 tbs veggie oil (really, it will be 3 tsps of canola oil)

2 cups cooked rice

1 bunch scallions, sliced thin (again, I grabbed 4 of them babies as they were thin looking)

1/4 head iceburg lettuce, sliced thin (used bagged cabbage, 3/4 of a bag)

1 cup mung bean sprouts (eliminated, didn't have any in fridge or freezer)

1/2 cup chow mein noodles or peanuts (I used no salt, dry roasted peanuts as that's what I had)

Whisk garlic, ginger, sesame oil, soy sauce, vinegar and sugar in LARGE bowl, Transfer 2 tbs of the sauce to a medium size bowl and add the shrimp to this medium bowl. Toss to coat shrimp, set aside. Add the carrot, celery and snow peas to the large bowl with sauce. Toss to coat.

Heat large skillet over high heat. Add 2 tsp oil when hot and add shrimp. NOTE: I dumped the shrimp in, liquid and all ... DO NOT DO THIS! It will flare up and smell like a chinese restaurant, not in a good way either :) ... stir fry shrimp til cooked, 4 minutes or so. Transfer shrimp to bowl with the veggies. Add 3 tbs water to the pan and scrape up bits on bottom (I didn't have any) and add this to the bowl of veggies (and shrimp) too.

Heat remaining 1 tsp of oil in skillet and dump in the rice. Stir fry til golden. Remove from heat, allow to cool and then add this to the bowl of veggies (and shrimp!). Add scallions too at this time.

Divide the mix between 4 serving bowls and then top with lettuce (cabbage) and noodles (peanuts). Serve it up ...

Oriental (Cabbage) Salad

I always have friends request or even ask if I'm making this ...

This is pretty good ... and easy to make. It can keep for a few days in fridge (I've had it up to 5 days and it was fine...noodles get soft, that's all).

Small head of cabbage (or you can use a bag of precut coleslaw)
8 green onions (or less if desired)
1/2 cup peanuts (have used cashews or whatevers on hand)
1/2 cup sesame seeds or almonds (can leave out if not on hand)
2 pkgs ramen noodles (save extra seasoning pack for other use - such as rice)
1/2 red pepper, chopped (optional, but does add more flavor)

Dressing (I add all to a jar & put a lid on to mix well)
4 tbs sugar (I try to use 3 tbs as I think it's too much)
1 tsp pepper
1 tsp salt
1/2 cup salad/veg oil
6 tbs rice vinegar
* if you want, you can use the ramen seasoning pkg, but I would eliminate the salt above *

Shred or chop cabbage, mix with chopped onions & pepper.

Toast sesame seeds/almonds (put in small pan, saute til they become fragrant, but not too long!!)

Add all dressing ingredients in jar/bowl, mix well

Just before serving, break up all noodles, add noodles, sesame/almonds, peanuts to cabbage mixture. Pour dressing over top & mix well - serve

Olive-Y Garden Salad Mix

Ok, so everyone knows how to make a salad, right? BUT if you really want to 'pretend' you are out at this restaurant chain, you need to make it like this.

1 bag American blend salad
4-5 slices of red onion
4-6 black olives
2-4 banana peppers
½ cup croutons
1 small tomato, quartered
Freshly grated parm cheese

Chill salad bowl in freezer 30 minutes. Place salad in bowl, top with red onions, olives, peppers, tomatoes & croutons. Add fresh grated parm cheese if desired, top with generous amount of salad dressing.

Cabbage Salad ... aka Oriental Salad

small to medium size head of cabbage (or use the slaw mix in a bag)
8 green onions
1/2 cup roasted peanuts or other nut, chopped
1/2 cup sesame seeds, lightly toasted
2 pkgs ramen noodles, crushed
1/2 red pepper, chopped

Dressing (for easiest way, put all in jar with tight lid & shake):
4 tbs sugar
1 tsp pepper
1/2 cup veg or canola oil
2 tsp salt (recommend less)
6 tbs rice wine vinegar
*if using the seasoning packet, omit the pepper & salt*

Finely shred or chop cabbage & mix with onions & red pepper.

Before serving, mix seeds, nuts & noodles with salad. Pour dressing over all & mix well to coat.