Black Bean Salad

I found this recipe while looking for ideas for the cooking team competition.  I made it, and WOW it is so fabulous.  This is a keeper and so easy to make.  Hope you enjoy it!

Ingredients:

1/2 cup sugar
1/4 tsp pepper
1/2 tsp salt
1/4 cup oil
1/3 Red Wine Vinegar
1 can of black beans, rinsed and drained or 2 cups of frozen beans, rinsed and drained
1 cup diced green pepper
3/4 c red pepper or green pepper
1/3 cup diced onion
1 cup frozen corn
1 Tbsp sliced and diced jalapeno peppers
1 tsp minced fresh garlic

Directions:
1.  Combine the sugar, pepper, salt, oil and vinegar until blended.
2.  Combine the remaining ingredients.
3.  Add the dressing, mix well
4.  Cover and refrigerate several hours or overnight.

Bacon Potato Salad

This is a wonderful, savory and tangy dish.  There are many versions of this salad out in the world, and I have probably tried most of them.  This one is the best and is so easy.  I use dried chives, so you only need about 2 tsp.  Sometimes I do not have celery, that is okay, it just doesn't have the crunch as it would with the celery.  I use my homemade mayo in the dressing, which makes it even more delish!!

Ingredients

• 2 lbs. red bliss potatoes [or new potatoes], cut into 1/2-inch cubes
• 1 cup Mayonnaise
• 1/3 cup diced celery
• 2 Tbsp. crumbled cooked bacon [or bacon bits]
• 2 Tbsp. chopped fresh chives or 2 tsp of dried chives
• 1 tsp. deli mustard or a 1/2 tsp spicy mustard
• 1/2 tsp. apple cider vinegar
• 1/4 tsp. sugar

Directions

1. Cover potatoes with water in 4-quart saucepot. Bring to a boil over high heat. Reduce heat to low and simmer uncovered until potatoes are tender, about 8 minutes; drain and cool slightly.
2. Combine remaining ingredients in large bowl. Add potatoes and toss to coat. Season, if desired, with salt and ground black pepper. Serve chilled or at room temperature.

Oil and Vinegar Dressing

As you can tell, I try to eat homemade as much as possible.  I love a good salad but do not like the yucky ingredients in bottled dressings.  I already have a red French dressing on the blog that I do use a lot but sometimes it can be a little heavy on some greens.  This is an easy dressing that tastes wonderful and lasts for a few weeks in the refrigerator.  Another good thing, it can be made from items you have in your kitchen.

Ingredients:

• 1 cup sugar
• 1 tablespoon ground mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1/2 cup hot water
• 1/4 cup vinegar
• 2 garlic cloves, halved and crushed                           
• 1/4 cup canola oil

Directions:

In a 1-qt. jar with a tight-fitting lid, combine the first five ingredients. Add the water, vinegar and garlic; shake until sugar is dissolved. Add oil; shake well. Store in the refrigerator. Just before serving, remove garlic from the dressing.

Cucumber and Onion Salad

I have always been a fan of this, it is simple and delicious.  I used another recipe for many years and then came across this one from Taste of Home, and it is so good and easy.  This is a great summer time salad.  Enjoy!




Ingredients: 


7 medium cucumbers, sliced
1 onion sliced
2 Tbls salt
1 Tbls celery seed
2 cups sugar
1 1/2 - 2 cups of apple cider vinegar




Directions:
Slice cucumbers and onions and place in large bowl.  Top veggies with salt and celery seed.  Mix together sugar and vinegar and pour over veggies.  Marinate for a few hours.  Mix before serving.

Amish Pasta Salad

A Facebook friend of mine shared this recipe with me, and it has turned into a keeper.  Thanks The Southern Lady Cooks for the recipe.

Ingredients

1 (16 ounce) box medium shell pasta, uncooked

5 eggs, hard-boiled and chopped

1/2 cup sweet onion, chopped

1 (2 ounce) jar pimentos, drained

1 cup celery, chopped

1 cup green pepper, chopped

3 tablespoons sweet pickle relish, drained

1/4 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/2 teaspoon celery seed

1 1/2 cups mayonnaise

1/2 cup sour cream

1/4 cup sugar

2 tablespoons yellow mustard

3 teaspoons apple cider vinegar

Directions

Cook pasta according to package directions and drain. In a large bowl mix pasta, eggs, onion, pimentos, celery, green pepper and relish. In another bowl mix garlic powder, paprika, black pepper, celery seed, mayonnaise, sour cream, sugar, mustard and vinegar. Pour the mayonnaise mixture over the pasta and mix well. Can sprinkle with more paprika. Chill in refrigerator several hours or overnight. This makes about 12 cups and keeps well in the refrigerator for several days. Enjoy!

Note: If salad gets dry after a day or so add more mayo. You could also add tuna, chicken or ham to this recipe.

Jeanette's Cranberry Salad

My Mom makes this cranberry salad every Thanksgiving.  It is easy, delicious and should not be served only once a year.  This looks very nice in a glass dish because it sets up in two layers.

Ingredients
1 large box of red jello (Mom like cherry but I like strawberry or raspberry, but use whatever you like best)
1 1/2 cup diced celery
1 large can of crushed pineapple (partially drained)
1 can of jellied cranberry sauce
1 cup chopped pecans

Directions
Cut the cranberries into thin slices or take a knife and run it through the cranberries many times to turn it into small chunks which will also allow for easier dissolving.  Prepare jello as directed, except DO NOT use the cold water to set, the cranberries will do that.  If you are having trouble dissolving the cranberries, you can put the mixture into the microwave for short spurts to help the process along.  Try to get the cranberries most to all the way dissolved.  Stir in all other ingredients and refrigerate until set (a couple of hours).

Quick and Easy One Cup Salad

This has been a staple in our home for many, many years.  I even demonstrated how to make this recipe during my Speech class in college.  :)  My family has always loved it, and it is so very easy to make.  Thanks to my Mom for the recipe.

Ingredients
1 can manadrin oranges (drained well)
1 can crushed pineapple (drained well)
1 - 1 1/2 cups mini marshmallows (you can use colored or plain, we only like the plain)
1 cup chopped walnuts
1 - 1 1/2 shredded coconut
1 cup sour cream

Directions
Place all ingredients in a large bowl and mix until well blended.  Serve well chilled.  This recipe can easily be doubled for church or potluck events.

Confetti Salad

I love a salad of any kind, and am always looking for something new and different.  I came across this recipe while looking for veggie side dishes.  It is a refreshing new treat.  Thanks The Original Simple Mom for the recipe.  Instead of using cans of beans, I have been buying them in bags, cooking them and freezing them.  You can get the equivilant of 4 cans of beans from one pound of dry beans. 

Ingredients

3 cups cooked rice, cooled (your choice of white, basmati or brown)

1 can (16-oz) red kidney beans (drained and rinsed)

1 can (16-oz) black beans (drained and rinsed)

1 can (16-oz) corn (drained)

4 green onions, sliced

1 small or half a large green or red pepper (finely diced)

1/4 cup fresh cilantro (if available)

Dressing

• 1/2 cup olive oil
• 1/4 cup cider vinegar (or red wine vinegar)
• 1 Tbsp sugar (or your choice of sweetener)
• 1 garlic clove, minced
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp coriander (optional)
• 1 tsp chili powder
• 1/2 tsp black pepper

Place first set of ingredients into a large mixing bowl. In a separate smaller bowl, whisk together dressing ingredients. Pour over salad in large bowl. Toss to coat. Serve immediately. Enjoy!
This goes together really fast once the rice is made. And if you have leftover rice from a previous meal, so much the better (and faster!). This is an easy dish to play around with … add a can of garbanzos … chop up a cucumber … use different beans … add a little freshly squeezed lime juice. Maybe some diced avocado! 

Honey French Dressing

I just love to make my own dressings because I know what is in it, and I can adjust the flavors to match what I want.  This is one of the best dressings I have ever made.  I got this recipe from Taste of Home.  I hope you enjoy it as much as I do.  I use it for a salad and to also dip my veggies in for a snack.

Ingredients:

• 3/4 cup honey
• 1/3 cup ketchup
• 1/3 cup cider vinegar
• 1/3 cup chopped onion
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 3/4 cup vegetable oil

Directions:
In a blender or food processor, combine the first eight ingredients; cover and process until blended. While processing, add oil in a steady stream. Process until thickened. Store in the refrigerator in a canning jar or a glass jar you have saved from something else.