These are some of our favorite no-cooking or minimal-cooking hot weather foods... I also make stir-fry and other quick-cooking meals using my Xpress Redi Set Go to keep the heat out of the kitchen.
Black Bean Taco Salad
(I usually make 1/2 the recipe.)
2 cans (15-ounces each) black beans, rinsed and drained (or the equivalent in cooked black beans)
1 can (2-1/4-ounces) sliced ripe olives, drained
2 medium tomatoes, seeded and chopped (1-1/2 c.)
1/3 c. shredded Cheddar cheese
1/4 c. chopped green onions (3 med. - I also use fresh chives)
1/4 c. chopped fresh cilantro (I prefer parsley.)
2 T. lime juice
1 t. ground cumin (I use much less.)
1/4 t. pepper
4 c. chopped spinach (6-ounces)
Mix beans, olives, tomatoes, cheese, onions and cilantro. Mix lime juice, cumin and pepper; toss with bean mixture. Serve on a bed of spinach.
I usually serve this with wedges of pita bread.
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Tortilla Roll-Ups
Although these are commonly used as an appetizer, they go well with a nice dinner salad made with fresh greens. Add some beans or sliced/chopped cooked egg to the salad to increase the protein.
4-1/2-ounce can deviled ham
3-oz. pkg. cream cheese, softened (I use drained kefir curd)
4-oz. (1 cup) shredded pepper jack cheese
2-3 T. chopped fresh parsley
4 (8-10-inch) flour tortillas
In small bowl, combine ham, cream cheese, pepper jack cheese and parsley; mix well. Spread 1/3 c. on each tortilla, covering entire surface. Gently roll up each tortilla jelly-roll fashion. Wrap each roll tightly with plastic wrap; refrigerate 1 hour or until thoroughly chilled. Cut each into 6 or 7 slices.
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Deli Beef and Veggie Salad
(source: Summer Recipes - Pillsbury - July 1994)
12-ounces thinly sliced deli roast (or other deli meats), cut into 1/2-inch strips
1/3 c. purchased zesty Italian salad dressing or herb and spices vinaigrette dressing (I use much less.)
4 c. water
2 c. thinly sliced carrots
2 c. (6-oz.) pea pods, cut in half diagonally
1 small cucumber, sliced
1 tomato, cut into wedges
Place roast beef in large serving bowl. Pour dressing over beef; mix well. Let stand 10 minutes.
In med. saucepan, bring water to a boil. Add carrots; bring water to a second boil. Boil for 2 minutes; add pea potd. Cook an additional 1 minute. Drain; immediately plunge into ice water to chill. Drain thoroughly; place vegetables in bowl with beef mixture. Add cucumber; toss lightly. Garnish with tomato wedges. Yields: 6 (1-cup) servings.
TIP: To serve salad as a sandwich, cut 6 (6-inch) pocket (pita) breads in half. Line each pocket bread half with lettuce leaf; fill each with 1/2 c. beef mixture. Makes 12 sandwiches.
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I keep cooked meat in the freezer - lemon-pepper chicken, spiced beef, taco meat, sliced roast beef, pork, turkey, etc. and use these for quick meals and dinner salads. I also use chili from the freezer to make taco salad.
Easy to make and I put most of the "fixin's" in separate bowls because not everybody likes the same stuff in their salads...just easier than looking at my family with horror in their eyes because I put hard boiled eggs in the salad 
