[NHLakesChapter] LR Picnic Recipe Swap Request!

[dee moore]

Hello fellow picnic goers!

It’s Tuesday night & I am still floating on the picnic ‘high’ from such a truly beautiful, wonderful, amazing Saturday!!!

I would love to have the recipes for the fabulous salads folks made, so I’m hoping you will share!!  In that spirit, I’m sharing my recipe for fat free Three Bean Salad below!

Notes/Tips:
1- I use frozen whole green & wax beans because they’re already trimmed & blanched for quicker prep & cook time, & because I find them to be generally more tender than pre-cut beans & less salty than canned. If you use canned, I strongly urge you to gently rinse after draining. 

2- I use the Prince Edward* blend of green & yellow beans, removing the carrots in the ‘blend’  for other uses.

3- Whole beans must be cut to bite size. I find it’s easier after cooking. You could thaw beans, then cut, then steam. If so, check beans at 5 minutes so as not to overcook. 

4- Since I don’t like red kidney beans much, I use a can of Goya brand small red beans. Feel free to use whatever you prefer! Remember to use only beans, no paste (gook) from bottom of can! Also can add chickpeas to make a 4-bean salad!

5- I used a natural rice vinegar since that’s what I had enough of & I like the mild flavor, but use what you like! Red or white wine vinegar or apple cider vinegar are good also. 

INGREDIENTS:

2 or 3 bags* frozen green & yellow wax beans. 

1 medium red onion, finely diced

1/4 -1/2 red bell pepper, finely diced

1 (15.5 oz) Goya brand small red beans, drained & gently rinsed

1 (16oz) bottle Kraft Fat Free Zesty Italian Salad dressing 

5-6 oz rice vinegar or to taste (sorry, I didn’t measure, so that’s estimated, but it was a bit less than 1/2 bottle)

INSTRUCTIONS:

1. Open bags of bean medley, remove & store carrots. 

2. Place green & wax beans in large pot with steaming tray. Cover & let steam for about 7 minutes or until tender but not mushy.

3. While beans cook, finely dice onion & red bell pepper, then place in large jar, bowl or whatever you want your salad to be in. My glass jar was approximately 1 3/4 to 2 qts in volume. 

4. Pour 3/4 of the Zesty Italian dressing & the vinegar into container with onions & peppers. Stir gently to mix. 

5. When beans are done, remove from heat, drain & cool quickly by immersion in cold water. When they are cool enough to handle, cut into bite size lengths, then add to onion, pepper & dressing   mixture. 

6. Open can, then drain & gently rinse red beans. 

7. Add red beans to the salad & GENTLY fold together all ingredients until well combined, adding more salad dressing & vinegar if needed & to taste.

8. Cover tightly & refrigerate for several hours or overnight to allow flavors to ‘bloom’ together. Give a gentle stir just before serving.

Enjoy!!

Best wishes,
Deb

Sent from my iPhone