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