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I have a picnic to attend Saturday and need a good salad that doesn't have mayonaise. I was thinking just cold baked beans. Anyone done this? Anyone have advice?

200 cookbooks and I am at a loss......

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Here's a good cold bean salad we make...
Fatfree 3 Bean Salad 1 pound fresh green beans, 1" pieces, steamed until tender & cooled 1 15-16oz can garbanzos 1 15-16oz can kidney beans 1 large red onion, coarsley chopped 1/2 cup seasoned rice vinegar Combine all ingredients in a sealed plastic container and shake well. Let sit in fridge overnight, gets better with age, up to 10 days in the fridge.
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That sounds fabulous!! I've never used rice vinegar, though. Is it already "seasoned"? And can other types of vinegar be substituted? Like a smoky Lapsong-Souchong vinegar?
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I don't know if we've ever got the "seasoned" vinegar... just done our own seasoning. Yeah, go ahead with another vinegar. The smoky flavor sound scrumptous!
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This is good too....courtesy of Cooking Light. I'm a subscriber so anytime you need a lookup, let me know, it isn't public anymore.

Marinated Balsamic Bean Salad

This is great at lunch, or as a side dish on hot summer nights. It keeps well for quite a long time in the fridge.


INGREDIENTS:
1 cup frozen whole-kernel corn
1 cup frozen cut green beans
1 (16-ounce) can kidney beans
1 (15-ounce) can chickpeas (garbanzo beans)
1 (15-ounce) can black beans
1 cup diced red onion
1/2 cup balsamic vinegar
1/4 cup water
2 tablespoons Dijon mustard
1 tablespoon dried basil
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 garlic cloves, minced


INSTRUCTIONS:
Estimated Total Time: 4 hours, 10 minutes
Combine the first 5 ingredients in a colander; rinse and drain. Combine onion and remaining ingredients in a bowl; add corn and beans, tossing gently to coat. Cover and marinate in refrigerator at least 4 hours, stirring occasionally. Serve with a slotted spoon.
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