A Whole Week of No-Cook Sides — Sensational Sides

by in Recipes, May 15th, 2014

Pinto Bean Salsa Salad

When it comes to favorite sides, FN Dish is on a no-cook kick. That means no stove, no oven, no grill, no Bunsen burner. Rather than charring, boiling or sauteing veggies down, we’re digging into a week’s work of no-cook sides that’ll breathe serious life into your weekly repertoire. Call it your last-minute “raw” cleanse before swim suit season, or just think it as a way of keeping things ultra-fresh.

Day 1: Despite its name, Pinto Bean Salsa Salad (pictured above) is more than just a condiment. Instead, it’s a chunky, spicy and colorful combination that’s good even without a tortilla chip.

Day 2: Some of the best no-cook sides just take some avid knife work. Take the Tomato, Onion and Cucumber Salad. After slicing the ingredients up, all there’s left to do is toss in an easy red-wine vinaigrette.

Day 3: The inventor of the soup-and-salad combo was really onto something. Soup works so well as a side that you can’t let the warmer weather stop you this summer. Tyler’s refreshing Watermelon Gazpacho ensures your side-of-soup ways will stay in play this summer.

Day 4: Turn to your mandoline for a fruity No-Cook Beet-Orange Salad by Food Network Magazine. Alongside a more savory main, it’s a great way to put the last of those extra-juicy in-season oranges to use.

Day 5: With the help of your vegetable peeler, you can turn Carrot, Date and Feta Salad into the most elegant no-cook side of all. Despite their ethereal wispiness, the long, shaved carrots keep their crunch thanks to this winning dinner-party trick.

Day 6: Rather than clinging to lettuce for a dose of green, Bobby tosses his light and healthy Zucchini Salad with fresh flat-leaf parsley, basil and mint leaves.

Day 7: It’ll be backyard barbecue season in no time. Alex’s Tomato and Watermelon Salad embodies the bounty of summer in every bite.

Get more no-cook side recipes from friends and family:

Feed Me Phoebe: Almond-Sesame Noodles with Kelp Pasta
Weelicious: Lemony Quinoa Salad
Jeanette’s Healthy Living: “Mixed Bag” Kale Salad
Big Girls, Small Kitchen: Creamy Mango Pudding
Cooking With Elise: Macerated Berries with Creamy Fruit Dip
Devour: Four Reasons Not to Turn on Your Oven
Dishin & Dishes: Herbed Yogurt Cheese
Taste With The Eyes: Fennel, Mushroom, Watercress, Parmesan and Walnut Salad
Virtually Homemade: Frozen Raspberry Cheesecake
Domesticate Me: Shaved Vegetable Salad with Faro and Pecans

Similar Posts

6 Peanut Butter for Breakfast Recipes

It’s almost time to pack the kids up for school again, and that means making mounds of school lunches. But PB&J sandwiches can take you only...

Comments (2)

  1. Will says:

    The number 1 "no-cook side" is a pinto bean salad? Absurd. Just because you're too lazy to cook pinto beans doesn't mean they don't need to be cooked. Certainly, someone had to cook the beans!

  2. AMarie Sampson says:

    For summer months I prepare a variety of salads, my all time favorite to make is Cobb salad with extra bacon.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>