Fun Festive EASY Vegetarian Recipes for Labor Day Parties and Barbecues

Honey Mustard Potato Salad

Ingredients:

5 pound bags of potatoes

2 stalks of celery, chopped

1 small red onion, chopped

1 red bell pepper, cored, seeded, chopped

1 cup matchstick carrots, or small chopped carrots

2 cups honey mustard salad dressing, such as Ken's dressing or your favorite brand of honey mustard salad dressing

Directions:

Peel potatoes and cut into small 1/2 inch size chunks or slices. Place potatoes in large pot of cold water and bring to boil over high heat. When water comes to a rolling boil, reduce heat and cover and simmer for 15 minutes or until potatoes are well cooked, or breaking apart with the touch of a fork

When potatoes are cooked drain into colander and rinse under cold tap water for 3 to 4 minutes until cooled. Set potatoes aside.

In large serving bowl toss together carrot, onion, celery, bell pepper and onion and honey mustard dressing. Now stir in potatoes and toss until all ingredients are well coated. You can serve immediately or cover and chill until ready to serve. This potato salad will last in the refrigerator for several days.

Makes 8 servings

Five Bean Tex Mex Salad

Ingredients:

one can corn, drained

one can red kidney beans, drained

1 can black beans, drained

one can garbanzo beans (chick peas), drained

one can black beans, drained

one can butter beans, drained

1 can diced tomatoes

3 stalks green onion, chopped

1 cup bottled Italian dressing

1 cup shredded pepperjack cheese

Directions:

in large serving bowl mix all ingredients and toss until all beans are well coated with the dressing. Add ground black pepper and garlic powder to taste is desired. Best when served after chilled for at least 2 hours however it taste great at room temperature too. Serve with your favorite artisan bread or crackers. Tip: you can chill the unopened cans of vegetables the night before to have them already cold when you open the cans.

Makes 12 servings

Kickin Grilled Lime Corn on The Cob
(you can cook this over a grill or bake in your oven)

Ingredients, 6 cobs of corn, properly peeled and rinsed

the juice of 3 limes

1 red bell pepper, seeded, cored and chopped

2 tablespoons olive oil

2 teaspoons freshly ground black pepper

1 garlic bulb, peeled and separated into cloves

Directions:

You can use a disposable aluminum baking pan for either the grill or the oven. Lay corn into pan, and drizzle on olive oil and roll corn into the oil until coated. Evenly sprinkle on the lime juice and then the bell pepper and then the garlic and add the black pepper last.

Bake in oven covered with aluminum foil for 30 minutes at 375 degrees until hot and crunchy. or if you prefer to grill on your barbecue, just monitor the heat of your grill and you can slow cook or fast cook this based on what else you are cooking.

Enjoy!