Caribbean Bean Salad

Ingredients

16 oz. white rice
3 16 oz. can of black beans
2 16 oz. can of kidney beans
1 16 oz. can of small red beans
1 10 oz. frozen corn
1 12 oz. roasted red pepper
1 green pepper, diced
1 white onion, diced
1/4 cup lemon juice
1/2 red wine vinegar
1 1/4 cup vegetable oil
1 tbs. salt
1 tbs. black pepper
1/2 tbs. oregano
1/2 tsp. cumin
1/4 tsp. cayenne pepper

Direction

1) Cook the rice as directed on package.
2) Dice the green pepper, onion, and roasted red pepper and put in a large bowl,
3) Open up the cans of beans and rinse and drain all of the beans.
4) Add the beans with the diced vegetables along with the rice when it is done, lastly add in frozen corn.
5) Mix together the lemon, red wine vinegar, salt, and spices. Then slowly whisk in the vegetable oil.
6) Toss the salad with the dressing and let stand in refrigerator. The longer the time the better it tastes.

Source: family recipe for all BBQs

Gonzo Garbanzo Salad

Ingredients

14 oz. can garbanzo beans (chickpeas) rinsed and drained
1/4 cup low-fat Italian salad dressing
15 oz. can mandarin oranges in juice, drained
1/4 cup honey-roasted peanuts
1/4 cup shredded carrots
1/4 cup chopped red bell pepper
2 scallions, chopped
1 tsp. salt-free lemon-pepper seasoning
1 tbs. chopped fresh basil or parsley

Directions

In a bowl, mix together everything but the oranges and peanuts. Mix in the oranges. Scatter the peanuts before serving.

Source: A Man, A Can, A Plan: A Second Helping, Rodale, 2007.

I did some substitutions. Instead of Italian dressing I used red wine vinaigrette. Also, instead of lemon-pepper I used pepper and lemon zest. Left out the red bell pepper because I did not have one.

Chicken Salad Sliders

Ingredients

2 tablespoons fresh lemon juice
1/2 cup mayonnaise
1 teaspoon salt
1 teaspoon pepper
3 1/2 cups finely diced cooked chicken
1 cup finely diced celery
1/3 cup slivered almonds
12 mini slider rolls

Directions

In a small bowl, combine the lemon juice, mayonnaise and salt. Toss with the chicken, celery, and almonds in a medium bowl. Serve on mini slider rolls.

Source

We leftover chicken so we made chicken salad. We did not have with the mini slider rolls. Any bread obviously works.

Tropical Turkey Salad

Ingredients

1 (9 oz.) Package Perdue Short Cuts Oven Roasted Carved Turkey Breast
1 can (11 oz.) mandarin oranges, drained
1 can (8 oz.) pineapple chunks in natural juice, drained
1 green onion, chopped
8 cups salad greens
bottled vinaigrette dressing

Directions

In large bowl, combine turkey, oranges, pineapple and green onion

Arrange turkey mixture over salad greens.

Drizzle with dressing and toss until evenly coated.

Source: back of Perdue Short Cuts Oven Roasted Carved Turkey Breast package

I did not plan on making this. I had all the ingredients and I just want an excuse to enter something on my blog. I made this for lunch, only one serving.

Cafe Green Salad

Ingredients

Mustard Vinaigrette:
1 garlic clove, sliced in 1/2
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
Small splash soy sauce
Salt and freshly ground black pepper
3 tablespoons olive oil

Directions

3 cups mixed greens, the darker the better (not iceberg)

Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving.

Source: Food Network, Ten Dollar Dinners, Melissa D'Arabian

This was her premiere show and she has so many great tips with everything she does, I definitely will keep on watching her.

Three-Bean Salad

Ingredients

• 1 can 14 ounce sweetened condensed milk
• 2 cans red kidney beans, drained
• 2 cans yellow waxed beans, drained
• 2 cans cut green beans, drained
• 1 cup non-fat sour cream
• 1/4 cup prepared yellow mustard
• 3 tbsp. lemon juice
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1 small onion, chopped

Directions

1. In a large bowl, combine the sweetened condensed milk, sour cream, mustard, lemon juice, garlic powder, and salt; mix well. Dump in the remaining ingredients and toss until well combined. Cover and chill for at least 2 hours before serving.

Source

I made this Mother's Day because we had a BBQ and my mom loves three-bean salad. It was very good. Definitely make again!