Plate of leftover salads: beet and tomatoes, corn salad.
Preparation time: 5 minutes
We never tire of having a container of our beet salad in the refrigerator. Fresh beets from the garden, tomatoes and red onion seasoned with extra-virgin olive oil and red wine vinegar is big on flavor and utterly refreshing, especially chilled. Next to that is a simple corn salad with many of the same ingredients, plus cilantro. I could easily add to that some of the jalapeno growing in the garden. We've had some in fresh salsa and the flavor is explosive--so fruity and aromatic, and no salmonella.