Scandinavian Bean Salad recipe, GREAT with Turkey!

Years ago my mother-in-law made this bean salad as one of the side dishes for Thanksgiving… Cold bean salad… hmmm… thank you, but no thank you… I wasn’t a big bean fan, and definitely not cold beans. She urged me to try it… it’s good with turkey she said. Trusting her, I took a tiny taste. Bite of turkey, yummmmm, ok, here goes nothing… bite of bean salad… HOLY COW! This stuff is GOOD! Is that hilarious or what? We’ve had it every single Thanksgiving since, I know we’ve had this recipe at least 17 years. So trust me when I say, THIS IS GOOD… and it’s a great dish to make to take with you. You can make it ahead and it’s even better!

SCANDINAVIAN BEAN SALAD

1 can (16 oz.) small green peas, drained (I buy Le Sueur very young small sweet peas, I buy low sodium, but you don’t have to)

1 can (16 oz.) French style green beans, drained

I use a small bag of frozen shoepeg corn (sometimes I use 1/2 bag, original recipe calls for 1 small can white shoepeg corn, drained)

1 1/2 – 2 cups diced celery

1 onion, chopped (this time I used red onion, which is oh so pretty!)

DRESSING

1/2  – 3/4 cup sugar (depending on how sweet you like things)

1 cup red wine vinegar

1/3 to 1/2 cup olive oil (or canola oil)

DIRECTIONS

Mix together beans, peas, corn, celery and onion. If you haven’t already drained the veggies, drain them now.

Mix up the dressing and pour over the bean/corn/pea mixture. Let stand 2 hours or overnight in refrigerator.

Serve by scooping out with a SLOTTED spoon. This keeps indefinitely (kinda like those toaster pastries, hee hee, but this is better for you!).

You. Won’t. Believe. How. Good. This. Is!

Wow, tomorrow is the big day… take time to think about all the things you have to be Thankful for…

I am thankful for you… reading this…

Happy Thanksgiving Eve!

Catch you back here tomorrow!

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Perfect summer recipe… ROASTED CORN SALAD!

Roasted Corn Salad, recipe by Cooking Light

This has been a favorite in our house for many years now, it’s quick to make and takes full advantage of all mother nature has to offer… you can make it your own by tossing in anything else that sounds tasty. The recipe calls for white balsamic vinegar, I used regular and it was fine. This salad side dish goes well with anything, and is best served at room temperature or warm. Often times I’ll make it early in the day so the house stays cool, then just take it out of the fridge for a little while, that works! This is a recipe from Cooking Light magazine… tasty!

Here’s the link to where it’s easy to print, otherwise, below is the recipe… ENJOY! ROASTED CORN SALAD   (Cooking Light)  YIELD: 4 servings (serving size: 3/4 cup)

Ingredients

  • 3 cups fresh corn kernels (about 6 ears)
  • 1 tablespoon vegetable oil, divided
  • Cooking spray
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped seeded tomato
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green onions

Preparation

  • Preheat oven to 425°.
  • Combine corn and 1 teaspoon oil in a jelly-roll pan coated with cooking spray. Bake at 425° for 20 minutes or until browned, stirring occasionally.
  • Combine 2 teaspoons oil, vinegar, mustard, salt, and black pepper in a medium bowl; add corn mixture, stirring well. Stir in tomato, bell pepper, and onions. Serve warm or at room temperature.

Cooking Light
JULY 1998

Catch you back here tomorrow!