A Fourth of July Picnic Salad and Cheesecake

I've been wanting to make this salad for a long time. It can also be made as a salsa (minus the lettuce), but I wanted it to be more filling. And then what Fourth of July isn't complete without a Blueberry Cheesecake?

Black Bean, Feta, Corn Salad

1 bag of chopped Romaine Lettuce
1 diced Cucumber
1 cup chopped Cilantro leaves
diced Green Onions
1 cup Corn
1 cup Black Beans
1 package of Feta cheese, finely cubed

Dressing:
Juice of one Lime
3 Tbsp. Apple Cider Vinegar
2 Tbsp. Sugar
dash of Garlic Powder
1-2 Tbsp. Olive Oil







Chocolate Chip Cookie Bottomed Blueberry Cheesecake

5-6 large soft Chocolate Chip Cookies, smashed
2 Tbsps. Butter, melted
3 packages of Cream Cheese, softened
3/4 cup Brown Sugar
2 Tsp. Vanilla
1 Tbsp. Flour
3 Eggs + 1 Egg White
3/4 cup Milk
1/2 cup Blueberries
1 Tbsp. Flour
a few Tbsp. of White Sugar


Grease a spring-form pan. Smash cookies and pat down into pan. Pour on melted butter. Bake at 300 for about 10 minutes. Remove from oven.

Beat together softened cream cheese and sugar until fluffy. Add flour and vanilla, beat again. Beat in one egg at a time. Finish up with milk, and mix well. Pour over cookie bottom. After about 5 minutes, pour on flour-covered blueberries (so they don't sink to the bottom). Bake at 300 for 50-55 minutes, or until inserted knife comes out clean. Let cool. Sprinkle top with some white sugar.