Some Summer Recipes

CUCUMBERS IN SOUR CREAM
4 cucumbers, peeled and thinly sliced
1/2 Tsp salt
1/2 Cup sour cream
1/2 Tsp sugar
1/2 Tsp vinegar
1 TBSP dill weed (more or less to taste)
Place cucumbers in a bowl and add salt. Mix and cover with heavy plate. Drain off juices. Add vinegar and sour cream. Add sugar and dill. Refrigerate

CHICKEN, BARLEY AND CORN SALAD
Main dish salad
1 Cup medium pearl barley
2 Cups chicken broth
2 Cups frozen corn, thawed and drained
2 Cups small tomatoes
1 red bell pepper, chopped
1 green bell pepper, chopped
2 Cups chicken, cooked and chopped
1/4 Cup sliced green onions
2 TBSP Dijon mustard
1/3 Cup olive oil
1/3 Cup lemon juice
1/4 Cup chopped cilantro or basil
Salt and Pepper to taste

Cook barley the amount of time directed on the package, using chicken broth for the liquid, drain if necessary after cooked.
Mix with corn, tomatoes, peppers, chicken, and green onions.
Combine remaining ingredients in small bowl with a whisk. Pour over salad and toss gently. Chill before serving.
NOTE: I add chopped cucumber, summer squash or any other fresh vegetables from the garden. Cut back on the amount of red and green pepper if adding additional vegetables.

BEAN SALAD
Two 15 oz cans pinto beans with Mexican spices, drained
One 15 oz can garbanzos, drained
1/4 Cup green onion, sliced
oil and vinegar dressing
Herbs and spices of your choice.
Combine beans and green onion.
Toss with enough oil and vinegar dressing to coat, about 1/4 cup.
NOTE: This is really good topped with some small tomatoes and avocado slices.