More than 78 million Americans attended a barbecue last year, according to the Statistical Abstract of the United States, and a lot of those cookouts took place on Independence Day. Here are a couple of recipes that are suitable for this weekend’s get-together.

More than 78 million Americans attended a barbecue last year, according to the Statistical Abstract of the United States, and a lot of those cookouts took place on Independence Day.


Here are a couple of recipes that are suitable for this weekend’s get-together.


The first is a hearty salad that Toni McCue of Springfield, Ill., makes a lot.


“Grilled chicken can be substituted for the shrimp or, if you’re in a pinch, throw some smoked deli turkey into the salad at the last minute. Add avocado slices if you like,” she writes.


For a lower-fat, non-mayo potato salad, the second recipe comes from the Wisconsin Potato & Vegetable Growers Association.


Black Bean Tostada Salad


Dressing:




5 tablespoons fresh lime juice (about 2 ½ limes)

3/4 cup olive oil

6 teaspoons chopped fresh cilantro

1 teaspoon (or less, to taste) minced seeded jalapeno (omit if you don't like spicy food)

1 teaspoon ground cumin

Salt and pepper

Salad:




3 cups chopped tomatoes

1 (15-ounce) can black beans, rinsed and drained

1 cup chopped green onions

3/4 cup chopped fresh cilantro

1/2 cup chopped red onion

6 cups shredded iceberg lettuce

2 ears corn, husked, or 2 cups frozen corn, cooked and cooled

24 large shrimp, peeled and de-veined

24 large tortilla chips

Dressing: Place lime juice in medium bowl; gradually mix in olive oil. Mix in 6 teaspoons cilantro, jalapeno (optional) and cumin. Add salt and pepper, to taste.


Salad: Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. Mix lettuce into salad.


Pour 1/4 cup dressing into small bowl; reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn until beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl, and grill until opaque in center, turning occasionally, about 5 minutes.


Cut kernels from corn and add to salad. Season with salt and pepper. Arrange tortilla chips around edge of a big platter, and pile salad in the center. Drizzle dressing over the top and arrange shrimp on top of salad.


Makes 6 to 8 servings.


Quick & Healthy Potato Salad




1 1/2 pounds red potatoes (see note)

1 cup non-fat plain yogurt

1/3 cup minced red onion

1/3 cup thinly sliced celery

1/4 cup minced dill pickles plus 1 tablespoon juice

1/2 tablespoon yellow mustard

1/4 teaspoon sea salt

Freshly ground pepper to taste

Chopped fresh parsley

Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.)


Microwave on high 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave. Carefully remove cover from dish and beware of steam buildup, and let cool.


Cut potatoes into bite-size pieces, and place in a large bowl with remaining ingredients. Stir well to mix.


Note: Russets, yellow or white potatoes can be substituted, but make sure to peel skins off potatoes after cooking and cooling, but before tossing with remaining ingredients


Makes 4 servings.


-- We’re looking for recipes that call for peaches. Please send in your favorites.


The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705 or email food@sj-r.com. Please include your name, city and daytime phone number.