Four Bean Salad

This recipe is an oldie, but it is much loved by my husband. I can't believe Labor Day was the only time I made it this summer. I believe I found this version in the Huntsville Heritage Cookbook that was a wedding present almost thirty years ago. Actually, the original recipe is three beans. I added the garbanzo beans at some point. It is very simple, and delicious. And it keeps in the fridge for weeks.

 The ingredients are very simple:
green beans
wax beans
kidney beans
garbanzo beans
oil
white vinegar
salt
pepper
onion
green pepper.

First, drain and rinse all of the beans.  You want as much water as possible to run off so it doesn't dilute the dressing.

Then, mix the oil, vinegar, salt and pepper in a small saucepan and bring to a boil.

Put the onion and green pepper that you have diced into a large bowl with the drained beans.

 Pour the dressing over the vegetables and mix gently. Stir the salad two or three times over several hours before serving. The flavor improves as the salad stands so you can make it days before you need it.

Four Bean Salad

1 14.5 oz can each green beans, wax beans, kidney beans, garbanzo beans

¾ cup oil

¾ cup white vinegar

1 teaspoon each salt and pepper

1 medium green pepper, diced

1 medium onion diced

Drain and rinse all of the beans. Allow them to drain while finishing the recipe. In a small saucepan mix the oil, vinegar, salt and pepper and heat to boiling. While the dressing is heating mix all of the vegetables in a large bowl. Pour the hot dressing over the vegetables and mix gently to combine. The salad should be stirred a couple of times over several hours before serving. It is best when made at least a day ahead.

Cole Slaw

There are different points of view of what cole slaw should be. My husband prefers this version that has no mayo. My mom on the other hand doesn't care for this version. If it doesn't have a mayo based dressing, she won't eat it. I actually like this sweet and sour version.

I always make cole slaw to go with BBQ.  (Here's my mom's BBQ.) I grew up putting pickles on sloppy joes and BBQ to add crunch and a sour component to balance the sweetness of the sauce. Then I went to Virginia Tech and fell in love with a southern boy. I was introduced to BBQ with slaw and I haven't turned back.

I use a bag of slaw mix instead of shredding a head of cabbage these days and often use red instead of green pepper.
 
I have also changed the procedure slightly since I wrote this nearly thirty years ago. I mix the sugar, vinegar, salt and dry mustard in a saucepan and heat it just until the sugar is dissolved. Then I whisk in the oil before pouring it on the vegetables.

This needs to stand a while for the flavors to blend. Several hours is enough, but it is better after a day or two.

Greek Bread Salad

 We love this salad. I know bread in a salad? It really works though. You do need a good sturdy bread, one with a dense chewy bite. (We love the roasted garlic bread from the COSTCO here.) This is one of the few recipes that I make as written. It is the Barefoot Contessa's Greek Panzanella. Follow the link for the complete recipe.

Ingredients:

Good olive oil
1 small French bread or boule
Kosher salt
1 hothouse cucumber
1 red bell pepper
1 yellow bell pepper
1 pint cherry or grape tomatoes
1/2 red onion
1/2 pound feta cheese
1/2 cup calamata olives, pitted

You can adjust the amounts of the vegetables to suit your families taste and what you have on hand. Even though the recipe calls for 6 cups of cubed bread, I always make more.  There is taste testing while they are being toasted, of course - Usually by everyone in the house. It also seems to be the favorite ingredient in the salad, so leftovers have very little bread.

For the vinaigrette:

2 cloves garlic
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

The dressing is pretty garlicky, which we love. You can use one clove if you don't want it to be so strong. Dijon mustard in the dressing may sound a little odd, but don't leave it out. Mustard helps emulsify the dressing (keeps it from separating).

You do need to plan ahead a little, since the salad should sit at room temperature for about half an hour to blend the flavors.

 This is great with grilled meats.

I did make the salad without the bread at first. I took some of the vegetables (that I cut smaller) and dressing and mixed them with quinoa (a bargain at COSTCO) for our daughter who is on a gluten free diet.

Taco Salad

The weather today makes me think of salads. Unfortunately, That's not what we'll be eating tonight. This one is quick to throw together and has been a family favorite since I was a teenager. (Too many years ago to think about!) Change it up to suit your families tastes. Maybe shredded chicken and black beans, or leave out the olives, add green pepper or  jalapeño.

Taco Salad  

1 pound lean ground beef
1 package taco seasoning mix
1 15 oz. Can kidney beans, drained and rinsed
4 oz. Cheddar cheese, shredded
1 6 oz. Can small black olives, drained (optional)
2 small heads Romaine lettuce, washed and torn
8 oz. vinaigrette style Caesar salad dressing
7 oz. Bag Nacho Cheese flavored tortilla chips, broken
2 medium tomatoes, sliced

Brown and drain ground beef.  Add the taco seasoning mix and the water the package calls for. Cook over low heat until most of the liquid is gone. Allow to cool while assembling salad.  Place all ingredients except tomatoes in large salad bowl.  Toss well.  Top with tomatoes and serve.
(If you anticipate having leftovers, serve dressing and chips on the side instead of mixing them with the salad.  Soggy chips and limp lettuce do not make a good lunch the next day.)

6-8 servings