Three Bean Salad Recipe
Prep the onion first. Soak the chopped onion in a small bowl of water to take the edge off the onion while you prep the other ingredients.
For the salad:
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 1/2 red onion, finely chopped (about 3/4 cup), soaked in water to take the edge off the onion
- 2 celery stalks, finely chopped (about 1 cup)
- 1 cup loosely packed, fresh, finely chopped flat-leaf parsley
- 1 teaspoon fresh finely chopped rosemary
For the dressing:
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar (more or less to taste)
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
1 Make the salad: In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.
2 Make the dressing: 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 and Serve: Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.
This is a less saucy, more pasta-salad-like pasta, which is to say it’s best served at room temperature after being carted to an outdoor location and eaten directly from the container The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery If you’re looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.
- 8 ounces pasta, such as spaghetti or bucatini
- Kosher salt
- ¼ cup olive oil, plus more for drizzling
- ½ cup walnut pieces (optional)
- 2 large shallots, 1 medium onion or 1 large leek (white and light green parts), thinly sliced
- 1 lemon, thinly sliced, seeds removed
- Freshly ground black pepper
- 2 tablespoons capers
- 1 ¼ pounds zucchini (about 2 medium), thinly sliced
- 2 ounces feta, crumbled (about 3/4 cup)
- 1 cup parsley or dill leaves, or a mix, coarsely chopped
- 2 tablespoons fresh oregano leaves
- Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
- Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
- Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
- Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
- Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.
FIRST DOWN DIP
This non-fat dip works with everything from vegetables to wings to an assortment of chips, or even as a topper on chili in place of the standard sour cream.
1 cup non-fat plain yogurt (preferably Greek-style)
1 tablespoon hot sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried ancho chili or chipotle chili powder (or a combination of the two)
Combine yogurt, hot sauce, onion powder, garlic powder and chili powder together in a small bowl. This is best made one day ahead so the flavors have time to blend.
BBQ IN A CUP
In the bottom of a cup add a large spoonful of your favorite baked beans. Top this with your favorite BBQ such as pulled pork or pulled chicken. Add a dollop of coleslaw, top with chives and/or crumbled pork rinds and serve.
Note: You can use your own recipes to make the baked beans, BBQ and coleslaw or, to save time, buy these items pre-made.
Source: Quick Banana Pudding Recipe
Source: German Potato Salad