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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English Pea Salad, recipe from Paula Deen’s sons…

English Pea Salad

This recipe is courtesy of Paula Deen’s son’s, (AKA “The Deen brothers”). It was featured on her Food Network show Paula’s Best Dish’s, the All in the Family episode. I didn’t see it, my mom told me she tried this recipe and got rave reviews. Everyone wanted the recipe. THAT’S the kind of thing I like to take somewhere. Once you throw it together, put it in a pretty dish and off you go! (OK, some of you may have noticed, I didn’t put it in a pretty dish, but I was taking this to a neighborhood get together on a very warm evening, so I put it in a stainless bowl and then placed the stainless bowl inside a larger stainless bowl filled with ice, I topped it with plastic wrap and a thick towel to keep the heat out. So much for my pretty dish, ugh. Might want to take printed recipes with you or a link to the online version (click HERE , easy to print), otherwise, here you go…

English Pea Salad

Ingredients

  • 4 slices bacon
  • 1 (10-ounce) package frozen peas, thawed and drained
  • 1 cup shredded Cheddar
  • 2 hard-cooked eggs, peeled and chopped
  • 3 tablespoons mayonnaise
  • 2 teaspoons freshly squeezed lemon juice
  • Salt and freshly ground black pepper

Directions

In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Let cool.

In a medium serving bowl, combine the bacon, peas, cheese, and eggs. Stir in the mayonnaise, lemon juice, and salt and pepper, to taste. Serve immediately or refrigerate until ready to serve.

Catch you back here tomorrow!

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