salads

Three Bean Salad – Secret Recipe Club

#Secret Recipe Club

Every month, I’m assigned another blog to check out.  After checking out their blog, I’m to find a recipe to make, photograph, and then post. This month there are five Mondays.  On the fifth Monday, we have a special themed Secret Recipe Club.  This month’s theme is fall or even Thanksgiving dinner recipes.

This month I’ve been assigned to Sid’s Sea Palm Cooking.  After exploring her blog, I decided on the Three Bean Salad.

As a child, I remember having three bean salad for different potlucks or holiday meals.  So  I thought this would be a good salad for the Thanksgiving table.  

It’s a frugal side dish because I found the cans of kidney beans and green beans at Aldi’s and the wax beans at Meijers.  Funny story when I was in Meijers, a college student stopped me so she could ask me what ingredients were needed for green bean casserole.  

You could switch up the beans to your liking.  This recipe is a very forgiving recipe.

This is also great for Thanksgiving because you can make it the day before so one less thing to get done on Thanksgiving Day.

Sid’s recipe was originally made for 80 people so I adapted the amount of the dressing for a smaller amount.

3-bean-saladsecret-recipe-clubfall-recips 

Three Bean Salad

Stars of the Recipe:

Dressing:

  • 1 c. white wine vinegar
  • 2 Tbsp. red wine vinegar or apple cider vinegar
  • 1/2 c. sugar
  • 1 Tbsp. celery seed
  • 1 Tbsp. ground mustard

Salad:

  • 1 (15 oz) can of wax beans, drained and rinsed
  • 1 (15 oz) can of kidney beans, drained and rinsed
  • 1 (15 oz) can of green beans, drained and rinsed
  • 1/2 green pepper, diced (optional)
  • 1/2 red onion, diced (optional)

Steps:

  1. Combine the salad ingredients in a medium sized bowl.  Set aside.
  2. In a medium microwavable bowl, combine the dressing ingredients.
  3. Microwave the dressing ingredients in the microwave for 2 to 3 minutes.
  4. Carefully remove from the microwave.
  5. Stir the dressing.
  6. Pour over the salad ingredients.
  7. Stir until combined.
  8. Allow to marinade for 2 hours to overnight.
  9. Enjoy!

Other Recipes from Sid’s Sea Palm Cooking that interested me:

For other recipes, please click on the blue frog.

happy-eating

Asian Cole Slaw

I started back to work last Wednesday.  Since I know life can get crazy when I’m at work, I decided I needed to make some freezer meals.  I cooked up some hamburger in the slow cooker.  Some of the cooked up hamburger became taco meat for the freezer.  The Wee One loves tacos so he’s going to be super excited to have tacos in the freezer. Continue reading →

“Chick Fil-A” Coleslaw

My mother-in-law and I like coleslaw.  The rest of the family won’t even touch slaw.

This would be great for a summer barbecue.  However, you need to be aware that since there is mayo in the slaw, you should not leave it out for too long.

photo chcik fil a coleslwa_zps8a7vq6is.jpg

“Chick Fil-A” Coleslaw

adapted from Shugary Sweets

Stars of the recipe:

  • 1 c. mayo
  • 4 tsp. white vinegar
  • 1/4 c. granulated sugar
  • 1/4 tsp. dry mustard or prepared mustard (I used prepared mustard.)
  • 1/4 tsp. salt
  • 2 bags (14 oz.) prepared shredded coleslaw mix

Steps:

  1. In a large bowl, whisk together everything except for the coleslaw mix.
  2. Add the coleslaw mix.  Fold over until all of the dressing is covering the coleslaw mix.
  3. Cover and put in the fridge.  Let sit for 2 hours or overnight.
  4. Enjoy!

Happy eating,
Traci