Simple Summer Salads

I love putting together something cold and fresh for our summer table. Here are a couple of winners that we've had lately.

Kelsey's Summer Corn Salad

from the Barefoot Contessa

We first had this last summer when Kelsey made this for the 4th of July. It's been one of our favorites since then.

6 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
1/4 cup apple cider vinegar
1/4 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

We love to eat this plain, but it's also excellent scooped up with big Fritos.

Crunchy Bacon Coleslaw

from Kraft

I'm not a big bacon lover, but I think this salad is amazing. Even if you're not fan of coleslaw I think you'll like this one.

1/2 cup Miracle Whip Light Dressing
1 Tbsp. sugar
1 tsp. cider vinegar
5 cups shredded red & green cabbage (pre-packaged coleslaw mix works great)

1/2 cup Dry Roasted Peanuts, chopped
4 slices Bacon, crisply cooked, drained and crumbled

Mix dressing, sugar and vinegar in large bowl. Add remaining ingredients; toss to coat. Refrigerate 1 hour before serving.