Lima and Butter Bean Salad
November 7, 2009
Lima and Butter Bean Salad
What You Need:
2 (15 1/4 oz.) cans lima beans, drained
2 (15 oz.) cans butter beans, drained
2 sweet red peppers, chopped
2 green peppers, chopped
1 large sweet onion, chopped
4 garlic cloves, minced
1/2 C of lemon juice
1/2 C of olive oil
4 T of cider vinegar
2 t ground cumin
1/2 t pepper
How to Make It:
Place both types of beans into a serving bowl and toss to combine.
Add the red peppers, green peppers, onion and garlic and toss again.
In a small mixing bowl whisk together the lemon juice, oil and vinegar.
Add the cumin and pepper and whisk until blended in well.
Pour the mixture over the bean mixture and toss to coat well.
Cover with plastic wrap and chill for at least 1 hour before serving.
Makes 16 servings
Preparation Time: approximately 15 minutes
Total Time: approximately 15 minutes
Grape Floret Salad
November 7, 2009
Grape Floret Salad
What You Need:
4 C of broccoli florets
2 C cauliflower florets
6 carrots, cleaned and cut into slices
2 C of frozen peas, thawed
3 celery ribs, cut into slices
1/2 C onion, chopped fine
1/2 C of red seedless grapes
1/2 C of green seedless grapes
1 C of natural mayonnaise
1/2 C of milk
2 T cider vinegar
1 T honey or sucanat
1/2 C of sunflower seeds
How to Make It:
Toss together the broccoli, cauliflower, carrots, peas, celery and onion into a large salad bowl.
Gently fold the grapes in with the vegetables.
In a separate bowl whisk the mayonnaise, milk and vinegar together.
Add the sugar and whisk until the sugar has dissolved.
Pour the sauce over the salad and stir gently to coat.
Sprinkle the salad with the sunflower seeds.
Chill at least one hour before serving.
Makes 12 servings
Preparation Time: approximately 20 minutes
Chill Time: approximately 1 hour
Total Time: approximately 1 hour 20 minutes
This salad is a refreshing mixture of fruits and vegetables with a crunch twist. Add nuts such as walnuts or pecans instead of the sunflower seeds. Mix and match different fruits and vegetables to add your own special touch.
Black Eye Pea Veggie Salad
November 7, 2009
Black Eye Pea Veggie Salad
What You Need:
1 (16 oz.) pkg. frozen black eyed peas, cook as pkg. directs and drain well
1 (10 oz.) pkg. regular sweet peas, thawed
4 green onions, sliced
2 celery ribs, chopped
1 sweet yellow pepper, chopped
2 carrots, chopped
1/2 C of olive oil
1/3 C white wine vinegar
2 garlic cloves, minced
1 t salt
1/4 t pepper
1 C cherry tomatoes, halved
1/4 lb. bacon, cooked crisp and crumbled
1/3 C of fresh mint, chopped
How to Make It:
Place the cooked black eyed peas into a serving bowl.
Fold in the sweet peas, onions, celery, pepper and carrots until combined well.
Whisk together the oil and vinegar in a small bowl until well blended.
Add the garlic, salt and pepper and whisk to blend in.
Pour the dressing in with the vegetables and toss to coat.
Cover the bowl with a lid or tightly with foil and refrigerate at least 4 hours.
Remove the bowl and toss again.
Layer the tomatoes over the top of the salad.
Sprinkle with the bacon and mint before serving.
Makes 12 servings
Preparation Time: approximately 20 minutes
Chill Time: approximately 4 hours
Total Time: approximately 4 hours 20 minutes
This bit of the south makes a wonderful salad for your Christmas buffet. Brightly colored it will bring a touch of warmth to your meal. Any vegetables will work in this salad so mix and match to find the right combination for your family tastes.
