Yesterday I introduced you to
Gooseberry Patch's book, "101 Soups, Salads and Sandwiches". It's filled w/ great, easy, go-to recipes for everyone from the busy mom on the go to the single fella who loves to cook. (Or maybe wants to impress a young lady w/ his culinary skills!) When I received mine I knew I wanted to try something out of the salad section. We love salads. All shapes and sizes. And I'm always looking for new ones to try. When I saw the photo of this I thought it looked delicious, but then I remembered "Uh, you don't like 3 bean salad." But then I started to wonder if I
only didn't like the few I had tried, which were probably purchased from the deli counter at the supermarket. I don't think there is anything wrong w/ the salads you can buy there, and they are certainly handy for a party or to feed a crowd, I've just discovered through a couple other selections, that while I don't like theirs, if they are made by someone else I do. I'm sure it is just my "taster" and personal preference. So I thought why not give this a try. Especially since it was a 4 bean, not just 3. Well, as long as that 4th bean wasn't a garbanzo bean b/c Adam hates those. Nope, it wasn't, we were good to go! This is bean salad on steroids! I love the addition of the other veggies, and the dressing! It's sweet and tangy at the same time, even refreshing I'd say! This would be great for a pot luck, family get together, or even a backyard barbecue! If you didn't see the launch of the giveaway and how you can get this great cook book for yourself, click
here (now closed) for all the details!
Peppy 4- Bean Salad Submitted by Debi DeVore New Philadelphia, OH
1 (14.5 oz) can green beans, drained
1 (14.5 oz) can yellow beans, drained
1 (16 oz) can lima beans, drained
1 (14.5 oz) can sliced carrots, drained
1 (15.5 oz) can kidney beans, drained
1 green pepper, chopped
1 red onion, chopped
1 c. celery, chopped (I had large ribs and it took 2)
1/2 c. vinegar
1/2 c. oil
1/2 c. water
2 c. sugar
1 tsp. celery seed
1 tsp. salt
Mix together all beans and veggies in a large bowl. Set aside. In a separate bowl, whisk together remaining ingredients. Toss w/ bean mixture. Cover and refrigerate at least 24 hours.
*NOTE* I omitted the carrots and replaced the lima beans w/ baby butter beans. I used red wine vinegar and canola oil.
Salad at Very Good Recipes
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1 comment:
Thank you so much for linking to Must Try Monday. This would be so great for a summer picnic!
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