3 Bean marinated salad

Ingredients

• 2 cups chickpeas
• 2 cups kidney beans
• 2 cups pinto beans
• 2 cups corn (I used frozen)
• 3 -4 T red wine vinegar
• 2 T olive oil
• 2 garlic cloves
• 1/2 tsp salt
• 1/2 oregano
• 1/2 tsp cumin
• 3 green onions chopped
• 3 stalks celery
• 1/4 cup flat leaf parsley chopped

Instructions

• Whisk together the vinegar, oil, garlic, oregano, cumin and salt in a bowl.
• Add the beans and corn.
• Then, add the onions,celery and parsley and toss to coat.

You can eat this right away, but for the best flavor, please let sit in the fridge for at least 8 hours. That’s it. Easy! This makes about 6 good size servings servings. It should keep for at least a week in the fridge

Broccoli and Chickpea Salad

Ingredients

• 6-8 cups broccoli florets
• 15-oz can drained and rinsed chickpeas
• 5 sliced scallions
• 1/2 cup chopped fresh parsley
• 1/3 cup toasted pine nuts
• 1 minced clove garlic
• 2 tsp Dijon mustard
• 1 tsp honey
• Zest and juice of 1 lemon
• 4 Tbsp extra-virgin olive oil
• Coarse salt and freshly ground black pepper

Directions

1. Steam broccoli florets until just tender, 5 to 7 minutes. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts.
2. In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper.
3. Drizzle broccoli mixture with dressing and adjust seasoning

7 Layered Jello

It's a tradition.

Ingredients:

4 jellos (4 different flavors/colors)
2 cups milk
1 cup sugar
2 packages unflavored gelatin
1/2 cup cold water
1 pint sour cream
2 teaspoon vanilla

Directions:

1. Mix 1 packages of jello with 1 cup boiling water, stir until dissolved.  Then stir in 1/2 cup cold or ice water.  Pour this into the bottom of a 13x9 inch casserole dish.  (the final jello will fill an entire 13x9 inch pan)
2.  For the white layers:
      Bring 2 cups of milk to boil.
      Dissolve the 1 cup of sugar into the hot milk.
      Dissolve 2 packages of gelatin in 1/2 cup cold water and let sit for a couple of minutes.
      To the gelatin mixture whisk in the sour cram and vanilla.
      In a large boil combine the sour cream mixture with the hot milk/sugar.
      Leave this white mixture covered on the counter.
3.  After 1st jello layer is set, poor 1 1/2 cups of the white mixture over the jello and refrigerate.
4.  Repeat layers of jello and white ending with a jello. 

Each layer should take 30-60 minutes to set.  But you want to work as fast as you can, because the white mixture will start to set as it sits out on the counter and cools.

Raw Cauliflower Salad

I was hesitant to make this salad, because I didn't think the kids would like it.  Boy was I wrong!  They either loved it, or were just starving to death.  The ate home made pitas stuffed full of this salad.  Tyson and I loved it as well, and it keeps good in the fridge for a few days.

Ingredients:

1 head of cauliflower, chopped
2 handfuls of parsley, coarsely chopped
1/2 white onion, chopped
1 clove garlic, diced
1/2 cup pitted Kalamata olives, chopped
1/2 - 1 cup cherry tomatoes, cut in half
1/4 cups olive oil
the juice of 2 lemons
1/2 teaspoon ground turmeric
1 teaspoon salt
freshly ground black pepper to taste.

Directions:

1. Place the cauliflower, parsley, onion and garlic in a food processor and pulse until the cauliflower are the size of a small grain.  You will probably have to do this in batches.  Ada was my button pusher, so one batch was over processed and the other one was still pretty chunky...
2. Put the cauliflower mixture into a big bowl, and toss in the tomatoes and olives.
3. In a smaller bowl, whisk together the olive oil, lemon juice, turmeric, salt and pepper.
4. Toss the dressing into the salad.  Store covered in the fridges for up to one weeks.  This can be eaten cold or at room temperature.

*if the cauliflower is huge, add more ingredients to your own liking.

Asian Noodle Salad

I have been wanting to try this recipe for a while, so when I had some friends coming over for a play date I thought it would be perfect. And o-my, it was so so good. I have to put this recipe on my blog so I can remember to make it again and again. I found the recipe here. It says it makes 6 serving..... If one serving for you is two huge plates full, then yes it makes 6 servings! We ate this salad for 2 days, and when Tyson came home from work on the third day he was seriously sad that is was all gone. Ok, my mouth is watering.


SALAD INGREDIENTS:
1 package Linguine Noodles, Cooked, Rinsed, And Cooled
½ heads Sliced Napa Cabbage, Or More To Taste
½ heads Sliced Purple Cabbage, Or More To Taste
½ bags Baby Spinach, Or More To Taste
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts (also Called Mung Bean Sprouts)
Chopped Cilantro, Up To 1 Bunch, To Taste
3 whole Scallions, Sliced
3 whole Cucumbers Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
_____
FOR THE DRESSING:
1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
⅓ cups Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro

Directions:
Mis salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix and serve.

Southwestern Quinoa Salad

We can't get enough Quinoa! This recipe I am espeially happy about because it is a cold salad perfect for the summer time picnics. Or for when I need a quick snack during the day, I can just open up the fridge and take a few spoonfuls. :)

Ingredients:
1 cup quinoa
1 tablespoon olive oil or butter
2 cups vegetable broth
1/2 cup diced bell pepper
1/2 diced red onion
1 cup corn
1 can black beans, drained
1/4 cup chopped cilantro
1 large tomato diced
the juice of 1-2 limes
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon adobo seasoning
1/2 cup feta cheese (optional)
salt and pepper to taste.

Directions:
Mix quinoa under cold water and drain. Melt butter in pot over medium heat and cook and stir the quinoa until lightly toasted, about 3 minutes. Poor in the vegetable broth and bring to a boil, cover and reduce heat to a simmer and cook until the liquid is gone, about 10 minutes. Meanwhile in a large bowl mix together the remaining ingredients. After the quinoa is done cooking let it cool for a few minutes in the fridge, then mix everything together and refrigerate for at least 30 minutes before eating. This is served cold.

* try adding garlic, jalapeno or avacado

Black Eyed Pea Salsa

1 can each of:
black eye peas
black beans
corn
diced tomatoes (or use fresh)
diced jalapeno (4oz, or to taste, or use fresh)


1/2 onion diced
1/2 bell pepper diced
1 cup zesty Italian dressing
1/2 tsp garlic salt
pepper

mix together and refrigerate for an hour or two.

Serve with tortilla chips

Probably my most requested recipe. !!

Cannellini Bean Salad

2 Tblsp extra virgin olive oil
1 Tblsp red wine vinegar
1 Tblsp minced red onion
3/4 tsp dried oregano (or 2-3 Tblsp chopped fresh herbs)
2 medium cucumbers, peeled, seeded and diced
1 can cannellini beans, rinsed and drained
1 red bell pepper, diced
salt and pepper

Whisk together oil, vinegar, onion and oregano in large mixing bowl. Add cucumber, beans, and bell pepper; toss to combine. Season with salt and pepper. It is good cold or at room temp.

Soybean salad

OK, how cute is Ada's little finger trying to grab another bite? Apparently she was hungry while I was cooking dinner and managed to eat her whole dinner while helping me cook. At least it was healthy!

5 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/3 cup chopped fresh cilantro
2 limes, juiced
3/4 teaspoon salt
2 cloves garlic, minced
1 (1 pound) package frozen shelled edamame (green soybeans)
1-2 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained
pepper to taste


In a large serving bowl, whisk together the red wine vinegar, olive oil, cilantro, lime juice, salt and garlic. Set aside.
Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.