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Caribbean Shrimp Salsa (Kathy in FL)

[Chicken of the Sea sent me this recipe. It was good, just a tad on the different side.]

  • 1 (20-oz.) can pineapple tidbits, drained
  • 1 (3.53-oz.) pouch Chicken of the Sea® Premium Shrimp Pouch
  • 1 large tart green apple, peeled, cored and diced (could try using a canned apple - not apple pie filling, that’s a different texture)
  • 1 cup diced, peeled mango (could use canned)
  • 1/3 cup chopped fresh cilantro (or use equivalent in dried)
  • 1/3 cup seasoned rice vinegar
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon red pepper flakes
  • Tortilla chips

In a large bowl, combine pineapple, Chicken of the Sea® Shrimp, apple, mango and cilantro. In a small bowl, whisk together vinegar, sugar and red pepper flakes. Pour vinegar over fruit; tossing well to coat. Serve with tortilla chips. Makes 4 cups. Preparation Time: 15 minutes

Corn Salad with Lime Dressing (Kathy in FL)

Dressing:

  • 3/4 teaspoon ground cumin
  • 1/4 cup fresh lime juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced jalapeno pepper, or to taste (optional)
  • 1/2 teaspoon salt, optional

Salad:

  • 1 can (11 ounces) whole-kernel corn, drained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 cup, 1/4-inch diced red bell peppers (or equivalent of rehydrated from dried)
  • 1/2 cup, 1/4-inch diced green bell peppers (or equivalent of rehydrated from dried)
  • 1/2 cup 1/4-inch diced sweet onion
  • 1/4 cup chopped parsley

For Dressing: Place the cumin in a small skillet and place over a low flame. Heat the cumin for about 1 minute until it becomes aromatic. Remove the pan from heat and add the lime juice, vegetable oil, jalapeno and salt. Stir the mixture together, transfer to a small bowl and cool in the refrigerator (if possible).

For Salad: Combine the corn, black beans, red and green peppers, onion and parsley in a large bowl. Add the lime dressing and toss to coat thoroughly. Spoon the salad into a deep platter or shallow bowl and garnish with parsley. Servings: 6

Gazpacho - Cold Vegetable Soup (Kathy in FL)

  • 1-lb. tomatoes, cut up (or use canned)
  • 1 cup tomato juice
  • 1 medium green pepper, sliced
  • 1 medium red pepper, sliced
  • 1 medium cucumber, peeled, seeded and sliced
  • 1 tsp. Minced Garlic or 2 cloves garlic, minced
  • 1 cup iced water
  • 1/4 cup Red Wine Vinegar
  • 2 tbsp. Olive Oil
  • 2 slices bread, broken up
  • 1/4 tsp. Paprika
  • 2 oz. sweet dark Spanish sherry (optional)
  • Salt to taste

Optional Garnishes:

  • Croutons
  • Diced onions
  • Chopped hard boiled egg

In a food processor or blender, combine half of the ingredients and puree. Repeat with remaining ingredients. Chill thoroughly. Serve with desired garnishes. Serves 8

Honey Salad Dressing (Kathy in FL)

  • 1/4 t. dry mustard
  • 1/2 t. paprika
  • 1/2 t. salt
  • 3/4 c. salad oil
  • 1/4 c. honey
  • 1/4 c. vinegar or lemon juice

Combine dry ingredients. Blend in honey and add vinegar slowly. Add oil slowly and beat well. Shake well just before serving.

Mexicali Bean Salad (Kathy in FL)

  • 1 cup cooked Black Turtle Beans (from canned or dried)
  • 1 cup cooked Kidney Beans (Red) (from canned or dried)
  • 3 oz. Mild Salsa
  • 2 cloves Garlic, minced
  • 1 Tb Parsley Flakes (or equivalent in dried parsley)
  • 1/8 tsp Ground Cumin
  • 1/4 tsp Chili Powder
  • 1 Tb Olive Oil
  • 1 cup Corn Kernels (fresh, frozen or canned - depends on what you have)
  • 1/2 cup Fresh Cilantro (or equivalent in dried)
  • 1/4 cup Sliced Red Onion (fresh if you have it or rehydrated dried onion)
  • 1/2 cup Red Wine Vinegar

Combine salsa, garlic, parsley, cumin and chili powder. Add red wine vinegar, blend well. Reserve at room temperature. Combine black beans, kidney beans, corn and cilantro in a large bowl. Mix to blend. Add reserved dressing and toss. If using fresh red onion - In boiling water blanch red onion for one minute. Remove from heat; plunge into cold water and drain. Combine onions with salad and toss. Chill if possible or serve at room temperature. Yield: 4–6 servings

Mexican Salad (nancy6075)

  • 1 can black beans, rinsed
  • 1 can white or yellow corn, rinsed
  • dried onions to taste (or fresh if you have them)
  • dried green peppers to taste (or fresh if you have them)
  • medium salsa to taste ( I typically use about 1/3 jar of the smaller sizes) (you can add canned chunk tomatoes as well)
  • oil and vinegar

Mix together. 2–3 servings.

Ramen Coleslaw/Cabbage Salad (Petticoat Junction)

  • 1/4 cup sesame seeds
  • 1/3 cup sliced almonds
  • 1 head cabbage, finely chopped
  • 6 green onions, sliced thin
  • 2 (3 ounce) packages ramen noodles, original flavor
  • 2/3 cup oil
  • 2 tablespoons water
  • 1/4 cup cider vinegar (I’ve used rice wine vinegar in place of this(just adjust sugar and salt to taste)
  • 1 tablespoon sugar
  • salt and pepper
  1. Toast sesame seeds and almonds on a cookie sheet in oven until lightly toasted. (Watch carefully, they can burn quickly.)
  2. Mix cabbage and green onions in a large bowl.
  3. Crush ramen noodles in the package.
  4. Open and remove broth packets.
  5. To make dressing, mix oil, water and vinegar in a jar with a tight lid. Add sugar and 1 packet of broth. Shake well. Taste, and add more sugar, as well as salt and pepper.
  6. Just before serving, add crushed noodles, almonds and sesame seeds to cabbage mixture. Pour on dressing and toss well.
  7. Serve immediately.

Roasted pepper and black bean salad (gardner)

  • 1 1/4 c. dry black beans, soaked and cooked till tender (or from can)
  • Roasted red peppers (bottled or roasted yourself)

Mix the warm beans with this dressing:

  • 2 Tbs. lemon juice
  • 1 Tbs. red wine vinegar
  • 1/2 tsp. ground cumin
  • 1 tsp. sugar
  • 2 cloves garlic, minced
  • 1/3 c. olive oil
  • salt and pepper to taste

Mix in roasted peppers. If available, scallions and fresh basil or cilantro are good as garnishes.

Summer Breeze Salad (Kathy in FL)

[Note: I’m trying to keep fruit in our diet for as long as possible. One, it will replace “dessert” and also satisfy the cravings for something sweet. Two, hopefully it will help balance out the proteins and fats that come along with a food storage diet.]

  • 1 (21 oz.) can of peach pie filling
  • 1 (11 oz.) can of mandarin oranges, drained
  • 1 c. miniature marshmallows
  • 1 (20 oz.) can of pineapple tidbits, drained
  • Optional: 2 apples, diced

Combine all ingredients in bowl, mixing well. If possible put aside to chill. Yields: about 10 servings.

Page last modified on October 12, 2009, at 09:30 PM by pogge