Easy Three Bean Salad

This recipe is very easy to double, for a crowd.

Easy Three Bean Salad

Ingredients

1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
1/2 red onion, chopped fine (about 3/4 cup), soaked in ice water to take the edge off the onion
3 celery stalks, chopped fine (about 1 cup)
1 cup loosely packed, fresh, finely chopped flat-leaf parsley
1 teaspoon fresh finely chopped rosemary
1/3 cup apple cider vinegar
1/4 cup granulated sugar (more or less to taste)
3 Tbsp olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Assembly

· 1 In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.

· 2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

· 3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

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Pear Salad

My friend Marilyn suggested this would be a great entrée salad with the addition of chicken. I concur. I think grilled and sliced chicken breast would be great. I'm not sure where I bought my pear vinegar; I think I got it at one of the local wineries, but don't hold me to it! I found it on line here: http://www.grapevinetrading.com/vinegars.html.

Pear Salad

1 Bartlett pear, thinly sliced
2 bags of Triple Heart Lettuce
1/2 cup crumbled Blue Cheese
1 cup dried Cranberries
1 cup glazed Walnuts
Pear Vinaigrette Dressing, recipe below

Toss all ingredients in a large bowl. Serves 10 – 12.

Pear Vinaigrette Dressing

½ cup Extra Virgin Olive Oil
½ cup Pear Vinegar
¼ teaspoon Salt
1/8 teaspoon pepper

Put all ingredients in small container, cover and shake to mix.

Greek Bean Salad

Another great salad. It's easy to double or triple, for a crowd, or half if you need to. There's no dressing, so you get the full flavor of the veggies. This can also be served over a bed of greens.

Greek Bean Salad

2 c. green beans, trimmed, cut to about 3 inch lengths
4 c. coarsely chopped tomato, 4-5 medium.
1 c. thinly sliced red onion
½ c. crumbled feta cheese
1 can (15 ½ oz) garbanzo beans, rinse and drained

Cook green beans in boiling water, 3 minutes. Drain and plunge into ice water. Drain. Place in large bowl.

Add remaining ingredients, mix lightly and cover. Refrigerate until chilled.

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Pasta Corn Salad

This is a great salad for a picnic or BBQ; no mayo to worry about. It's enough for a large crowd, but easy to half for home, even then you'll have some left overs. Yum, left overs.



Pasta Corn Salad


• 1 lb Mezze Penne pasta cooked
• 2 cups shredded spinach
• 3 cups white corn
• ½ cup sliced olives, (2.25 oz can, drained)
• ½ cup chopped red onion
• 1 cup Blue Cheese crumbled
• 1 cup diced celery
• 2 cup chopped, seeded tomatoes or 1 pint grape tomatoes, halved
• Juice from 1 lemon
• ½ cup extra virgin olive oil
• ½ cup chopped walnuts

1. Cook pasta, following package directions, drain thoroughly.
2. Put pasta in large bowl, immediately toss with shredded spinach.
3. When pasta and spinach have cooled, add corn, olives, onion, Blue Cheese, celery and tomatoes, tossing gently.
4. Sprinkle, then toss, with lemon juice and olive oil, season with salt and pepper. Sprinkle with walnuts.

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