Mary Lynns Bean Salad Food

MARY'S BEAN SALAD

Steps:

• 1. In a colander, drain the beans and rinse under cold water. Shake the beans to release all the water and let drain for a few minutes (be sure to rinse ALL the juice off the beans until the water runs clear and they're not sticky). Put all the beans in a large glass or plastic bowl.
• 2. Combine the granulated sugar and water in a microwave safe bowl and microwave 3-4 minutes until the sugar is dissolved. Remove from microwave, and then add salt & chili flakes (if using). Stir to incorporate, make the sugar is fully dissolved and then set aside.
• 3. Prepared the bell pepper, onion, and celery then add to the bowl with the drained beans.
• 4. Add vinegar to the marinade, stir to combine, then pour marinade over the salad and give it all a stir. Transfer the salad to a half-gallon Mason jar, or 2 quart size Mason jars (or, any other clean glass container you like).
• 5. Seal the jars with lid(s) and shake to distribute the marinade over the top of the beans. Leave on countertop for a few hours, then refrigerate. If the marinade doesn't cover the beans completely, then you'll need to shake the jar(s) every once in a while to redistribute the ingredients.
• 6. Let sit for a minimum of 24-hours before serving.
• 7. The salad will keep 4-6 weeks stored in the refrigerator. Serve using a large slotted spoon to allow the marinade to drain back into the jar.
• 8. Note: Once the bean salad is gone, I like to use the left over marinade as a dressing on green salad or pasta salad.

EASY ITALIAN BEAN SALAD

Steps:

• Finely chop the spring onions and put into a bowl with the garlic and the chilli. Mix in the cannellini beans and the butter beans. Whisk the olive oil with the white wine vinegar and add plenty of seasoning. Stir through the salad with plenty of chopped parsley.

LYNN'S COBB SALAD

Steps:

• Cook bacon over medium heat until browned; drain on paper towels.
• Season cooked chicken cubes with seasoned salt, to taste.
• Toss avocados with lemon juice.
• Mix and layer lettuces on a large serving platter.
• Arrange rows of chicken, bacon, tomato, green onions, avocado, hard boiled egg, and shredded cheese on top of lettuce.
• Serve with choice of salad dressing.

MEDITERRANEAN-STYLE BEAN SALAD

Steps:

• Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
• Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat's cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat's cheese, then serve.

THREE BEAN SALAD WITH MOZZARELLA

Steps:

• Boil or steam the green beans and carrots for 8-10 mins until just tender. Put the sliced onions in a bowl and pour over boiling water until just covered.
• Meanwhile, make the dressing. Mix all the ingredients together in a large bowl.
• Tip the cooked beans and carrots into the dressing along with the drained onions, canned beans and tomatoes, toss well, then add the basil and toss again. Serve scattered with the mozzarella and a grinding of black pepper, if you like. Will keep chilled for up to three days.