issue 27 // volume 40 I've got that summertime salad » Two tasty cold salad recipes a | Sophie Isbister ge. Life & Style Editor i Wlifeandstyle @theotherpress.ca Sam presents plenty of opportunities to enjoy refreshing sides, whether they're shared at a barbecue or picnic, or simply eaten out of Tupperware containers while standing half-naked in your kitchen. The following cold salad recipes are tried and true in my kitchen. They’re super easy to make the day before a party, and they’re sure to impress everyone at the table this summer—while also handily packing in your bag for lunch the next day. Three Bean Sal. Prep time: 20 minutes Servings: a lot! To make the salad, drain and carefully rinse the beans one can at a time. Chop the peppers and onion into small pieces. Mince the parsley. Combine all ingredients, then make the dressing. Melt the honey a little bit in a microwave-safe bowl. Whisk in the rest of the ingredients, and then pour the dressing over the salad for a hearty, healthy, and flavourful cold side. You will need: For the dressing: 1can red kidney beans 1/8 cup honey 1can black beans 1can garbanzo beans 1/4 cup tamari or soy sauce 1/4 cup apple cider vinegar ired bell pepper 1/4 cup olive oil 1green bell pepper Dash of salt and pepper 1 bunch parsley % cup chopped red onion Pesto Pasta Salad Prep time: 30 minutes Serves: 4 This recipe is courtesy of PioneerWomanCooks.com, and it’s one of my favourites. First, cook the pasta al dente according to the instructions on the box. Then prep your veggies: slice the romaine into one- inch chunks, halve the tomatoes and olives, and cut up the mozzarella into cubes. When the pasta is done cooking, drain it, toss it with 4 tbsp of the pesto and the shredded parmesan. Pop it in the fridge to cool off while you make the dressing. Whisk the rest of the pesto together with the mayo, sour cream, and milk. Add the salt and pepper. The dressing needs to be pretty thin. After the pasta is done cooling, pull it out of the fridge and coat it with the dressing. Serve it over a bed of the romaine lettuce, and then top with a large portion of your salad toppings. Enjoy! You will need: For the dressing: 8 ounces of dry pasta (fusilli 1/3 cup pesto or rotini) 1/2 cup shredded parmesan 1 large head of romaine cheese lettuce 1/2 cup mayonnaise 1 cup grape or cherry 1/2 cup sour cream tomatoes 1/4 cup milk 1/2 cup black or Kalamata Dash of salt and pepper olives 4 ounces mozzarella cheese 4 tbsp pine nuts, toasted (optional) Extra parmesan for sprinkling life & style // 11 By Dietrich Wins L&S Listed: 10 tips for book- to- beach Summer semester success! Sune semester: Douglas College’s best-kept secret. The sun is out, the pace is more relaxed, and getting an education definitely beats bagging groceries full-time. For you intrepid few who like readings and papers along with your weekend camping getaways, here’s a Listed full of tips on making the most of summer while maintaining that GPA. 1. Turn up. Success is 80 per cent showing up (or so they say). 3. Wear sunscreen! Nothing's worse than your sunburnt back sticking to Douglas College lecture hall seats. 5. Study in New Westminster parks, such as giant Queen’s Park, Moody Park, or Hume Park. 6. Study in Coquitlam parks, such as scenic Lafarge Lake, right next to the David Lam Campus. 7. Keep an emergency beach kit in your schoolbag; include sunscreen, a swimsuit, and a small towel. Rush to the beach after class. 8. Conversely, take advantage of the air conditioned campus to beat the heat while you hit the books (sounds violent!). 9. Stay extra-hydrated. Water intake helps reduce brain fog that can come from the hot weather. 10.You wouldn't be taking summer classes if you weren't a keener, so take advantage of the slower pace to get involved on campus. Spend more time in your labs, visit your teachers during their office hours, or get involved with groups on campus! Might I suggest the Other Press?