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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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

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This recipe for Jackie’s Over-The-Top 3-Bean Salad is from Cooking to Cure Cancer , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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.
Directions:
Directions:
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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