Now that it feels like summer, I find myself craving potato salad. Potato salad is such a great side dish for a simple summer meal or picnic. This potato salad is a little different from your typical potato salad, since it also includes green beans. If you have started or Continue reading
It’s hard to believe summer is almost here! Some days have already been hot and humid–too warm to cook or bake. So that’s when I start thinking of recipes to make like Three Bean Salad. It doesn’t require any cooking at all and is super-easy to make. It’s a great summer side dish for lunch or dinner and perfect for picnics. I decided to try sweetening my version with honey instead of white sugar and that worked out well. You need to make this salad at least 4 hours before you serve it, to give the salad time to marinate…and this is one of those recipes that tastes better the longer it marinates. So making it the night before you serve it works out great, too.
THREE BEAN SALAD by NancyC Makes about 8 servings
- 1 (15-ounce) can dark red kidney beans, drained and rinsed
- 1 (15-ounce) can green beans, drained and rinsed
- 1 (15-ounce) can garbanzo beans (also called chickpeas), drained and rinsed
- 4 green onions, finely chopped (chop both the green stems and the white onion tip)–or you can substitute 1 medium chopped red onion
- 1 medium red or green bell pepper, chopped
- Optional: 1 to 2 stalks celery, chopped
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 2 to 4 Tablespoons honey, depending on how sweet you want it (or substitute 1/2 cup white sugar)
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
In large bowl, add drained and rinsed beans, then add the chopped green onions and bell pepper; toss all ingredients together with a large spoon. In another bowl or a jar with a tight-fitting lid, add the vinegar, oil, honey, mustard powder, garlic powder, salt, and pepper; whisk together or, if using a jar with lid, shake ingredients together well. Pour this dressing mixture over the bean salad mixture, tossing gently to coat everything well. Chill in your refrigerator for 4 hours or overnight before serving (the taste gets better the longer it marinates). Stir and toss mixture several times as it is marinating. Toss mixture once more right before serving.
We all know and love that Green Bean Casserole, don’t we? It’s so good, I’m not sure why I only make it at the holidays–there’s no reason why you couldn’t make it any time of the year, right? But it’s especially nice at times like Thanksgiving and Christmas, when it’s cold outside and everyone is wanting to include warm and comforting side dishes in their holiday feast. There are many variations of this recipe, and when I make mine, I always add cheese, sour cream, and Half & Half (light cream) to make it extra cheesy and creamy. I love this casserole with cheese added in, and if you’re a cheese-lover, I think you will too! So here’s my version of this classic side dish and I hope you enjoy it!
CHEESY GREEN BEAN CASSEROLE by NancyC, adapted from French’s Makes a 9 x 13″ pan
- 2 (10 3/4-oz.) cans condensed cream of mushroom soup, undiluted
- 1/2 cup Half & Half (light cream) or milk
- 1/4 cup sour cream (regular or light)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder (or substitute garlic powder)
- 1 to 2 teaspoons soy sauce
- 4 (14.5-ounce) cans green beans (or substitute 7 1/2 cups cooked cut fresh green beans or frozen and thawed green beans)
- 1 (4-ounce) can sliced mushrooms (optional)
- 2 cups shredded cheddar cheese
- 2 2/3 cups (or 2 2.8-oz. cans) French Fried Onions, divided
Preheat oven to 350˚F. In large bowl mix soup, Half & Half (or milk), sour cream, black pepper, onion powder, and soy sauce. Stir in green beans, mushrooms (if using), cheese, and 1 1/3 cups (or 1 2.8-oz. can) French Fried Onions (save the other can for sprinkling on top after baking). Spoon mixture into a 9 x 13″ pan or 3-qt. baking dish. Bake at 350˚F for 27 to 30 minutes or until hot and bubbling at edges. Remove from oven, lightly stir the mixture in the pan or baking dish, then top with remaining 1 1/3 cups onions (or the second 2.8-oz. can). Bake an additional 5 minutes until onions are golden.
I made these yummy green beans the other day. Not sure why they’re called ARKANSAS Green Beans…maybe someone from Arkansas originally came up with the recipe. But wherever the recipe originated from, they sure are good! My friend Jane told me about Continue reading