Jans Bean Salad Food

BEST BEAN SALAD

Steps:

• Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
• Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

RIDICULOUSLY EASY BEAN SALAD

Steps:

• Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This step helps to remove some of the 'raw' flavor of the onion so that it does not overpower the salad.
• Meanwhile, in the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of honey or maple syrup to balance out the vinegar.
• Add the beans, drained onion, cucumber, parsley, capers and dried oregano. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.
• The salad will keep stored in an airtight container in the fridge up to 4 days.

JAN'S BEAN SALAD

Steps:

• Combine beans& add onion.
• Dissolve sugar in the bean liquid.
• Mix in vinegar, oil, salt& garlic& pour over beans.
• Leave in fridge overnight& drain just before serving.

JAN'S BROCCOLI SALAD

Steps:

• Mix together and make the night before.

JAN'S SUMMER SALAD

Steps:

• Use glass 9x13 pan.
• Break lettuce into bite size chunks and layer on bottom; add bacon, onion and cauliflower.
• Mix mayonnaise and sugar together; spread on top.
• Sprinkle a crust of parmesan cheese on top.
• Cover with Saran Wrap and refrigerate overnight.
• Cut into 12 servings.
• Enjoy.