With Memorial Day quickly approaching - my family has been invited to 3 different cookouts. Since this weekend sort of "kicks off" the summer, I love to take these 2 very summery dishes.This salad is a nice change of pace from the potato salad that so many bring.

SUMMER SALAD
1 can small peas, drained (reserve liquid)
2 cans french-style green beans, drained (reserve liquid)
1 large sweet Vidalia onion (finely diced)
1 large cucumber (finely diced)
5 stalks celery (finely diced)
1 small jar pimientos
1 cup sugar
3/4 cup cider vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Place all veggies in a large glass or stainless bowl. Mix sugar, vinegar, oil, salt and pepper in a seperate bowl and pour over the veggies. Vegetables must be covered, so if they aren't add some of the liquid from the peas or green beans until they are covered. Cover bowl and place in the refrigerator for at least 2 to 3 hours.

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These beans are so yummy that even if someone else brings baked beans - your's are always different and welcome!

BBQ Bacon Beans
6 slices thick sliced bacon, chopped
1 large Vadalia onion, chopped
1 medium red or yellow bell pepper
1- 16 oz can pork and beans
1- 16 oz can butter beans
1- 16 oz can baked beans
1/4 cup packed brown sugar
1/4 cup molasses
1/4 teaspoon garlic salt
1/2 teaspoon black pepper
1 tablespoon balsamic vinegar
1 tablespoon prepared yellow mustard (not dry)

Preheat oven to 350. Cook bacon until it begins to be transparent. Add chopped onion and bell pepper and saute' until they are soft.

Mix beans and remaining ingredients together - add sauted' ingredients. Cover and bake for 30 minutes.