Recipe – Nina’s Bean Salad

A bowl of bean salad
A bowl of bean salad

This recipe has been floating around in our family recipe box for an unknown number of years. This was a friend’s take on the classic relish style bean salad. The nice thing about the recipe it that is is fast and easy to make and uses common ingredients which most of have in our kitchen and pantry. This bean salad works great as a weeknight side dish. Especially, on hot days since no cooking is required.

This recipe is also very flexible and can be easily supplemented with other ingredients:

  • Canned or fresh corn
  • Fresh diced cucumber, or zucchini (or other summer squash)
  • Fresh herbs (in moderation): cilantro, chives or green onions
Our Original Nina's Green Bean Recipe Card
Our Original Nina’s Green Bean Recipe Card

Bean Salad Ingredients

  • 1 can cut green beans (14.5 oz / 411g)
  • 1 can red kidney beans (15.25 oz / 432g)
  • 1 can wax beans (14.5 oz / 411g)
  • 1 small green pepper (1/2 cup diced)
  • 1 small onion (1/2 cup diced)
  • 1 can garbanzo beans (chickpeas) (15.5 oz / 439g)
  • 3/4 cup sugar or your favorite sweetener equivalent
  • 1 teaspoon of salt (Optional)
  • 1/2 teaspoon of black pepper (Optional)
  • 1/3 cup vinegar

Bean Salad Directions

  • Open, drain and rinse all canned beans and allow to drip dry a couple of minutes in a strainer.
  • Wash, clean and dice green pepper into small even pieces
  • Peel and dice onion into small even pieces
  • Combine ingredients n a large bowl and mix thoroughly

Cook’s Notes:

  • I usually skip the salt because canned beans are already high in sodium and, therefore, no additional salt is necessary.
  • I am not much of an onion lover, so, I normally only use half the quantity of onion called for in the recipe. I use only about a 1/4 cup of onion.
  • This salad can be chilled, covered, in the refrigerator until meal time.
  • I generally, use apple cider vinegar for the additional and milder flavor, but white vinegar works fine.

Related References

Homemade Ranch Dressing Recipe

Homemade ranch dressing in a small jar
Homemade ranch dressing in a small jar

Ranch salad dressing is a popular salad dressing, which has been in the United States since before World War II. While this homemade recipe calls for buttermilk, this recipe can also be made with plain milk or a 50-50 mix of plain yogurt and plain milk.

Servings

  • Makes 2 1/2 cups
  • About 40, 1 tablespoon or 20, 2 tablespoons servings

Approximate Serving Calories 

  • Ranch Dressing – 1 tablespoon 65 Calories
  • Ranch Dressing – 2 tablespoons 129 Calories


Ingredients

  • 2 cups buttermilk
  • 2 tablespoons  all-purpose flour
  • 2 tablespoons snipped chives
  • l teaspoon dried parsley flakes
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 1/8 teaspoon of pepper
  • 1/2 cup  mayonnaise


Directions

  • Combine buttermilk and flour in a 1 quart mixing bowl
  • whisk or stir until smooth
  • Add chives, parsley, garlic salt, onion salt and pepper
  • Microwave on high until mixture boils and thickens stirring twice; about 
    4 minutes
  • Cool to room temperature and stir in mayonnaise

Storage

  • Store in tightly covered container in refrigerator.
  • The dressing should be safe to eat for at least a week

Pasta with Roasted Cherry Tomatoes

Pasta with Roasted Cherry Tomatoes
Pasta with Roasted Cherry Tomatoes

Pasta with Roasted Cherry Tomatoes

Talk about the best of both worlds, some freshly oven roasted grape or cherry tomatoes from the garden, a little pasta, and walla dinner.  So, here’s a quick and easy recipe you can put those nice things together for a nice dinner.

Ingredients

  • 4 glasses cherry (or grape) tomatoes split
  • 3 cloves garlic, minced
  • 1 Tablespoon escapades, washed and depleted
  • 1 Tablespoon olive oil, in addition to additional for sprinkling
  • 1/2 teaspoon fit salt, in addition to additional for flavouring
  • 1/4 teaspoon naturally ground dark pepper, in addition to additional for flavouring
  • 1/2 glass Italian-style prepared Panko bread pieces
  • 1 pound Ziti (or utilize macaroni, if handy)
  • 1 1/4 cups (2 1/2 ounces) Parmesan cheese, grated

 For Garnish

  • 1/4 cup chopped fresh flat-leaf parsley

Instructions

  • Preheat the stove to 375 degrees F. Butter an 8 by 8-inch glass heating dish. Put aside.
  • Consolidate the tomatoes, garlic, tricks, olive oil, salt and pepper in the heating dish and hurl to coat. Sprinkle the breadcrumbs over the tomato blend. Sprinkle the best with olive oil and heat for 30 to 35 minutes until the point when the best is brilliant. Cool for 5 minutes.
  • While the tomatoes are cooking, heat a huge pot of salted water to the point of boiling finished high warmth. Include the pasta and cook until delicate yet at the same time firm to the nibble, blending sporadically, around 8 to 10 minutes. Deplete and save some the pasta water.
  • Put the pasta in an expansive serving dish and spoon the tomato blend onto the pasta; include the cheddar and hurl well. Utilize the pasta water to disperse the sauce if fundamental.
  • Drizzle with extra olive oil and season with salt and pepper, to taste. Present with the hacked parsley as topping

Edible Flowers

Edible Flower Mixed Greens Fresh Salad
Edible Flower Mixed Greens Fresh Salad

Flowers are something most people don’t consider edible, even though the have likely been eating and or drinking them most of their life without much consideration.

Taking advantage of edible flowers and allow the multi-use their plants as food sources.  May flowering plants also have edible leaves, stems, berries and/or fruit. Given some care not to hinder your berry or fruit production, edible flowers and allow your family to begin eating from more of your garden earlier that would otherwise be possible.

Here is a quick list of edible flowers:

Edible Flowers

NameLongevity
Anise hyssopTender Perennial
ApplePerennial
Bee BalmPerennial
BorageAnnual
CalendulaAnnual
ChamomilePerennial
DandelionPerennial
Daylily Perennial
DianthusPerennial
Elder (Elderberry) flowerPerennial
English DaisyPerennial
FennelPerennial
HibiscusPerennial
HoneysucklePerennial
JasminePerennial
Johnny-Jump-UpAnnual
LavenderPerennial
LemonPerennial
LilacPerennial
LindenPerennial
Malabar SpinachAnnual
MintPerennial
New Zealand SpinachAnnual
PansyPerennial
Pineapple GuavaTender Perennial
Pineapple sageTender Perennial
PumpkinAnnual
Red CloverBiennial
RosePerennial
Scented GeraniumTender Perennial
Signet MarigoldAnnual
Squash (summer & winter)Annual
SunflowerAnnual
Sweet WoodruffPerennial
Tuberous BegoniaPerennial
TulipPerennial
Turkscap Perennial
VioletPerennial

Related Topics

Almost Homemade – Chipotle Ranch Pasta Salad

Using the “Almost Homemade” approach, we modified a Chipotle Ranch Pasta salad.

To the base package instructions and ingredients the following items were added:

  • A few matchstick carrots, which remained in the refrigerator vegetable drawer – added to the water while cold and before boiling the pasta and which remained in the pot while the pasta is cooked to tenderize.
  • some leftover black beans with crystal quickly rinsed in a colander (a can of rinsed black beans could have been used instead)  – added with other ingredients once the pasta was strained.
  • some additional diced green peppers from the garden – added with other ingredients once the pasta was strained.
  • Substituted some homemade creamy yogurt for the mayonnaise in the ingredients list.