Summery kitchen sink salad recipe with creamy BBQ dressing

I have a love/hate relationship with summer. On one hand, I love the long days this time of the year. There’s something about being out until 10:00 and still seeing a sliver of light in the sky.

On the other hand, I hate having to slather my arms, legs, face, and other exposed skin with sunscreen anytime I go outside – just to avoid getting sunburned. Tending to extreme paleness can be exhausting this time of the year.

How am I spending the longest days of the year?

On Tuesday I met up for dinner with my cousin and her adorable 8-year-old daughter who does a mean British accent. Last night I went to the opera with a friend. And tonight I went to the Found Footage Festival. The founders of this festival have been collecting quirky and all-out weird VHS tapes throughout the years, shopping mostly at garage sales and thrift shops. A clip from this video, “Rent-a-Friend”, was one of the gems shown tonight:




They also play videos like this one, a video dating montage circa 1988:




Based on what I saw tonight (And I saw a lot. These videos just scratch the surface!), I can confidently say that things were a lot weirder in the days of VHS.


The Perfect Cheap Summer Salad

Summery kitchen sink salad with creamy BBQ dressing

Now about this salad.  In an effort to clean out my fridge – and to make a tasty lunch – I came up with this mismatch of a salad.

It’s completely customizable, so feel free to add or substitute any fresh vegetables you have on hand. It’s also the perfect summer salad.

Simple, light, cheap, and healthy. A salad that you don’t need to plan for. It just kind of happens.

Love kitchen sink salads? Check out this fully loaded pea salad.

Sweet pea salad, with lots and lots of good stuff added. Click through for recipe!


Summery kitchen sink salad recipe with creamy BBQ dressing

Summery Kitchen Sink Salad With Creamy BBQ Dressing

Yield: 2 large or 4 small servings
Prep Time: 10 minutes
Total Time: 10 minutes

As noted above, feel free to add whatever vegetables you have on hand. To make this more of a main-course salad, add some grilled chicken and serve with sliced baguette.


For salad

  • 15-ounce can garbanzo beans, drained and rinsed
  • 1 cup fire-roasted sweet corn
  • 1/2 cup shredded purple cabbage
  • 10 grape tomatoes, halved
  • 1/2 cup Feta cheese
  • 3 green onions, chopped

For dressing

  • 1/4 cup mayonnaise
  • 1/4 cup barbecue sauce
  • 2 tablespoons sriracha sauce
  • 1 tablespoon sugar


  1. Assemble salad ingredients in a serving bowl.
  2. In a separate smaller bowl, whisk together the dressing ingredients. Pour desired amount of dressing over salad. You may have extra. Serve chilled.

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