The Two-Salad Lunch: No Problema

When I have house guests, I like to be able to enjoy their company and not spend all my time in the kitchen. My best strategy is a menu that can be made ahead of time and served informally on the patio or more formally in the house.

Recently I prepared this Mexican-inspired lunch and served it with sliced tomatoes, warm rolls and assorted wedges of cheese. Everyone had a good time--including me.

Mandel is author of “Celebrating the Midwestern Table” (Doubleday & Co., 1996).

Shrimp Salad With Fennel, Jicama and Sweet Onion

Active Work Time: 12 minutes * Total Preparation Time: 15 minutes, plus 4 hours chilling * Easy

1 1/2 pounds cooked, peeled shrimp, split lengthwise

3/4 cup diced fennel

3/4 cup diced jicama

3/4 cup diced sweet onion

3/4 cup orange juice

1 tablespoon finely shredded orange zest

1/4 cup oil

1 tablespoon Dijon mustard

1 teaspoon lemon juice

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon red pepper flakes

3 tablespoons chopped cilantro

3 avocados, sliced

Combine shrimp, fennel, jicama, onion, orange juice and zest, oil, mustard, lemon juice, sugar, salt and red pepper flakes in plastic food bag and seal. Toss until well mixed. Press sides of bag close to shrimp and chill at least 4 hours or overnight.

Put shrimp mixture in large bowl and toss well. Add cilantro and toss. Taste and adjust seasoning. Arrange avocado slices around edge of small serving platter. Mound shrimp salad in center. Serve immediately.

6 servings. Each serving: 381 calories; 430 mg sodium; 221 mg cholesterol; 26 grams fat; 14 grams carbohydrates; 26 grams protein; 2.10 grams fiber.

Santa Cruz Black Bean and Corn Salad

Active Work Time: 10 minutes * Total Preparation Time: 10 minutes, plus 4 hours chilling * Easy * Vegetarian

Colorful and slightly tangy, this bean and corn salad is a perfect complement to the shrimp salad, but it’s also good with many meat, poultry or fish dishes. I used roasted red bell peppers from a jar in this recipe.

2 (15-ounce) cans black beans, rinsed and drained

2 roasted red bell peppers, diced

4 small ears corn, kernels cut off

6 green onions, thinly sliced

1 teaspoon minced garlic

3 tablespoons oil

6 tablespoons lime juice

2 tablespoons plus 1 teaspoon honey

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

Freshly ground pepper

* Combine beans, bell peppers, corn, green onions, garlic, oil, lime juice, honey, salt, red pepper flakes and pepper to taste in bowl and toss until well mixed. Chill at least 4 hours or overnight.

Toss again before serving. Taste and adjust seasonings. Serve chilled or at room temperature.

6 servings. Each serving: 231 calories; 767 mg sodium; 20 mg cholesterol; 8 grams fat; 41 grams carbohydrates; 8 grams protein; 0.59 gram fiber.