May 21, 2025

Hello Foodie Friends

If you're looking for something to complete the plate of what you've grilled the choices are endless and you don't have to get stuck in the kitchen. Just about everyone likes baked beans but this TRIO OF BEANS SALAD is a great alternative to the crock full. Still a little on the sweet side but no-cook. Isn't that what grilling is all about anyway? Getting out of the kitchen? I may sound like a broken record but this is another perfect item for picnics, barbecues, parties and just about any outdoor gatherings. travels well too!

Enjoy!
Marzee
Email your comments

COLD BEAN TRIO SALAD

INGREDIENTS:
2/3 cup cider vinegar
1/4 cup salad oil
1 tablespoon dark brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 15-ounce can garbanzo beans, rinsed and drained
1 15-ounce can small white beans, rinsed and drained
1 10-ounce package frozen lima beans, thawed
2 medium carrots, thinly bias-sliced (1 cup)
2 small fresh jalapeno peppers, seeded and finely chopped
1/3 cup snipped fresh cilantro

Directions:
For dressing, in a small bowl whisk together the vinegar, oil, sugar, salt, and pepper; set aside. In a large self-sealing plastic bag set in a deep bowl combine garbanzo beans, white beans, lima beans, carrots, peppers, and cilantro. Pour dressing over bean mixture. Close bag. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally. Transfer to a bowl to serve.

MARZEE's CORNER

BEANS...CANNED OR DRY?

Sure canned beans are fast and easy to use but you can also prepare dried beans from scratch and it can be economical to cook up a whole bunch and freeze in quantities similar to the can sizes you usually use. Here are some equivalents and cooking instructions:

* 1 lb dry beans = 2 1/2 cups dry beans = about 7 1/2 cups cooked beans

* 1 cup dry beans = about 3 cups cooked beans

* 14 oz can beans = about 1 1/2 cups drained beans

* 19 oz can beans = about 2 cups drained beans

First, rinse and sort dried beans, discarding any blemished ones or any grit. Then do a QUICK SOAK -- In saucepan, cover dried beans with three times their volume of water and bring to boil. Boil for two minutes. Remove from heat, cover and let stand for one hour. Drain. In a large saucepan, cover drained, soaked beans with three times their volume of fresh water. Bring to boil, reduce heat and simmer, partially covered, and topping up with water if necessary, for about 45 minutes to 1 1/4 hours, depending on age and type of bean. Drain.

Some maintain that discarding soaking liquid helps to reduce
flatulence.