Easy Bean Salad Recipes

Three Easy Bean Salad Recipes
by Rachel Paxton

Bean salads are always a big hit at summer barbecues and family
get-togethers. They are easy to prepare and very inexpensive to
make. They make a great accompaniment to any meal.

Three Bean Salad

1 can green beans
1 can kidney beans
1 can wax beans
3/4 c. sugar
1/2 c. vinegar
1/2 c. vegetable oil
1/2 tsp. salt

Drain beans. Heat remaining ingredients in a saucepan until
heated through. Pour over beans and refrigerate before serving.

Oriental Bean Salad

1/4 lb. fresh mushrooms, sliced
1/4 c. vegetable oil
1/4 c. lemon juice
2 tbsp. soy sauce
1 clove garlic, minced
1/4 tsp. ginger
1/8 tsp. pepper
1 (9 oz.) pkg. French cut green beans, cooked
1 (9 oz.) pkg. Italian green beans, cooked
2 cups bean sprouts, drained
1/2 cup sliced water chestnuts

Combine oil, lemon juice, soy sauce, garlic, ginger and pepper;
pour over the mushrooms and toss to coat. Combine remaining
vegetables and add to mushrooms; mix well. Chill thoroughly. Turn
into serving bowl.

Green Bean Salad

2 (16 oz. each) cans cut green beans
1 small to medium onion, sliced thin
1/2 medium green pepper, cut in thin strips
1/8 tsp. oregano
1/8 tsp. dill weed
1/8 tsp. sweet basil
1/4 tsp. celery salt
1 clove garlic, crushed
1/4 c. red wine vinegar
1/4 c. vegetable oil
Salt and pepper to taste

Drain beans well and place in mixing bowl; add all remaining
ingredients (crush herbs before adding for better flavor); toss
mixture gently; cover and store in refrigerator at least 2 hours,
tossing several times.

Rachel Paxton is a freelance writer and mom who is the author of
What’s for Dinner?, an e-cookbook containing more than 250 quick
easy dinner ideas. For more recipes, gardening, organizing tips,
home decorating, holiday hints, and more, visit Creative
Homemaking at http://www.creativehomemaking.com

May Recipes

Avocados are in season! Enjoy them featured in a couple of these recipes.

Breakfast

Whole Wheat Breakfast Scones
Roasted Tomato Scrambled Eggs

Sandwiches, Soups and Salads

Zucchini Apple Soup
Melon Chicken Salad
White Bean Salad
Antioxidant Salad/

Avocado Chicken Sandwich

Main Dishes

Grilled Salmon with Avocado
Dad’s Burgers
Spaghetti with Zucchini Sauce
Beef Pasta with Red Peppers
Feta Kebabs
Herb Seasoned Chicken

Sides

Kids Favorite Veggie Dip/
Crusty Garlic Potatoes
Green Beans and Cauliflower
Red Potato Pancakes

Desserts and Snacks

Peaches with Strawberry Yogurt Sauce

Roasted Tomato Scrambled Eggs

Roasted Tomato Scrambled Eggs

Ingredients:

1 teaspoon olive oil
1/2 cup diced tomatoes
4 large eggs
1/8 teaspoon pepper
2 tablespoons chopped dill

Instructions:

Spray a skillet with olive oil cooking spray or grease with butter.  Place the skillet over medium heat. 

Spread the tomatoes in the bottom of the skillet. Cook 2 minutes stirring once or twice. 

Drain the tomatoes on a piece of paper towel.  Clean and spray the skillet again. 

Place the eggs in a mixing bowl.  Add the pepper and whisk to incorporate the pepper and fluff the eggs.  Add the tomatoes and stir to combine. 

Pour the egg mixture into the prepared skillet.  Place the skillet over low heat.  Stir the eggs continuously. As the eggs begin to firm, sprinkle the dill over the top.  Continue to stir until the eggs are as done as you like.  Consume immediately.

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