Beach Picnic

This past week my fiance and I headed to Ocean City, MD, for two nights of sun, sand, relaxation, and of course, great food! In order to cut some costs and to be able to enjoy some pricier dinners, not to mention try to stay somewhat healthy, I opted to pack a lunch for our first day. A chicken salad and corn and black bean salad were easy, light, and traveled well.

For the chicken salad you will need:

1 rotisserie chicken, shredded
1/2 cup of diced celery
3-4 green onion tops
1/4 cup of slivered almonds
1/4-1/2 teaspoon of Old Bay seasoning
1/3-1/2 cup of mayo

Mix the first 5 ingredients together. You may need to add in more Old Bay depending on how large your chicken is. Mine took a fairly significant amount so you could taste it.

Then add in your mayo. You may also need a little more of this as well. Refrigerate until serving. You can serve these on any kind of bread you like! We just used whole wheat.

For the corn and black bean salad you will need:

1 14oz can of black beans, rinsed and drained
2 cups of frozen corn kernels
1 small bell red pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons of ground cumin
2 teaspoons of hot sauce
1 lime, juiced
2 tablespoons of vegetable or olive oil
Salt and pepper

This is the simplest thing you will ever make. Mix all of the ingredients together. Let stand for 15 minutes to let the corn defrost, then toss! You can chill it or serve it immediately, it should already be cold from the frozen corn. This dish keeps really well in the fridge so you can eat it for up to a week!