|The Instant Bean|
|by Martin Stone|
Cool and creamy lentil salsa under hot grilled fish fillets...Chilled white beans with Chinese peanut sauce.
21 - 30 of 32 for corn lima bean salad
Advance preparation: Drain canned vegetables, toss celery and eggs with vegetables, blend together remaining ingredients, toss with vegetable ...
Drain and mix vegetables. Add onions, peppers and celery. Mix oil, vinegar and sugar. Pour over vegetables. Let stand at least overnight.
Heat dressing ingredients so that sugar melts, simmer 5 minutes. Pour cooled dressing over vegetables. Marinate overnight.
Marinade should cover vegetables completely. Vegetables may vary and fresh vegetables may be used instead of canned.
Drain the five cans of vegetables. Add the remaining vegetables in bowl with a cover. Bring the vinegar, sugar and oil to a boil and pour over ...
Mix oil, vinegar, sugar and salt and pepper in a bowl and set to the side. Drain all cans and continue putting remaining ingredients in a large bowl. ...
This salad was inspired by ... of garden fresh corn and lima beans that has been ... with the reserved crumbled bacon. Serves 10-12 as salad or side dish.
Open cans and ... and drain kidney beans. Pour dressing ... coat evenly. Cover and chill. Just before serving, add peanuts and toss. Makes about 3 quarts.
top of page