"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Jackie’s Over-The-Top 3-Bean Salad Recipe

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This recipe for Jackie’s Over-The-Top 3-Bean Salad, by , is from Cooking to Cure Cancer , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie Freshwater
Added: Wednesday, March 18, 2009


One (1) can each, drained and rinsed (or what combination you have on your pantry shelf!):

Black beans
Light red beans
Dark red beans
Green beans (homestyle cut)
Wax beans
Garbanzo beans
Cannelloni beans
Artichoke hearts, sliced (or artichoke stems, sliced)
Stir-fry baby corn
Sliced water chestnuts
1 small can sliced black olives
1 jar diced pimentos or jarred red peppers, chopped
Marinated mushrooms (don’t rinse)

Fat-free Italian salad dressing or fat-free/low-fat dressing of your choice.

After draining and rinsing, mix the above veggies (or whatever you have) into a large bowl. Drizzle with salad dressing; stir to blend in the dressing; and refrigerate overnight or at least a few hours to marinate the dish.

If you’re not concerned abut eating processed meats, add sliced pepperoni or Italian sausage. This works great with pizza & a movie!

Personal Notes:
Personal Notes:
This is great in mid-winter when fresh vegetables are so expensive. Plus this is a way to put your canned storage to work for a salad that will either feed a crowd or keep you going for an entire week, depending on how many veggies you include. l try and use reduced salt beans, though rinsing will help alleviate the high salt content of many canned items.




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