To save money and prep time, use frozen fruit as the base of this recipe. Even if you put this together within an hour of leaving, your fruit salad will probably spend a lot of time thawing in the sun – so the frozen fruit is a great idea.
Just add juicy fresh-fruit accents, like blueberries, oranges, grapes and bananas and you’re ready to go!
NOTE: Frozen berries and cherries are great to use because they’re already hulled/pitted and washed, saving you valuable prep time.
Ingredients
2 cups frozen mango
1 cup frozen pineapple
2 cups frozen strawberries
1 cup frozen peaches Continue reading
Bean salad makes a great take-along side dish to enjoy at a summer cookout, and you’ll get the nod of approval from vegans and vegetarians in the crowd. Use a mix of any kinds of canned beans you have in the house. If you want to go super frugal, go with dry beans that you soak and pressure-cook several days in advance before making this.
Ingredients
6 cups of beans, any variety (kidney beans, dark kidney, black beans, great Northern beans, Cannellini beans, pinto beans, black-eyed peas)
3 cups diced cucumber
1 medium onion, diced
1 pint cherry tomatoes, halved
1 cup bell pepper chunks
1-2 cups fresh parsley
3 Tbs. fresh chives, finely chopped Continue reading
