About Me

My photo
+++Enter At Your Own Risk+++ At the gentle nudging (I said gentle y'all) of a few friends, I have started these blogs in order to share my culinary goings-on and daily misadventures through my own brand of humor (ok, sarcasm). I just write about stuff! At 50, I have learned that living has gotten in the way of life - and I am going to blaze my own personal trail to fun (hopefully)! If it is feminine, great. If it is not, so much the better! Hopefully fun that does not land me in jail............

Wednesday, December 22, 2010

Marinated Bean Salad

Marinated Bean Salad

Okay, this bean salad has many names – and they usually include the number of bean types incorporated into the recipe.  My thinking is if you like the bean/pea/legume at all – include it. If you do not like it – leave it out. If you have to make this for a large gathering – use one can of each of MANY items even if you are not keen on them because you won’t taste them with all the other goods going on anyway!

This item is seen on many salad bars and usually does NOT taste that good. Either it is not made with enough of the good stuff (salt, sugar, vinegar and etc.) or it has actually been made but only right before it hit the bar. No marinating happened. No flavors soaked in. No fun to waste stomach space with.

This bad boy is EASY as hell. You do not have to understand physics, chemistry, baking, or why the chicken crossed the road. You just mix, chill and go.

If you are on a bit of a budget, and you need to take a dish to a gathering of say 5 or more people, buy the store brands of the ingredients, mix it up when you have time a day or two earlier and watch people be impressed with your COOKING ABILITY!

If you are only serving maybe 3-6 people, only use maybe 4 of the canned ingredients. If you are serving more, add a can of something per every 2 people expected.  If you add canned goods, make a little more of the marinade. If you love this, make more using more cans because you have about a week or so to eat it.  I stuff my face with it at night when I am too lazy to make anything.

This is the easiest thing to make - and it is SOOOO good IF you let it marinade a day or even two. It simply gets better as it sits. THAT, my friends, is the key!

Marinated Bean Salad

1 can cut green (or French) beans
1 can bean sprouts
1 can lima beans
1 can kidney beans
1 can shoepeg corn
1 can baby corn ears
1 can garbonzos
Ok, pretty much put in 3 or 4 cans of whatever you like up there…
1 onion cut up
1 green pepper cut up
1 cup oil (light olive, corn, etc)
1 cup vinegar (white)
1 teaspoon salt
¾ cup sugar

Mix oil, vinegar, sugar and salt. Stir until sugar is dissolved. Set aside.
Drain veggies and put everything in a large container (big enough to hold this nightmare)
Pour liquid over veggies.

Marinade AT LEAST 24 hours. Stir occasionally. This gets better as it sits. So, again, this can be made a day or two early instead of rushing the last minute!

Keep refrigerated after mixing...

Okay – the disclaimer?  Yeah, the fine print…

This will make you a gassy gopher baby!  So, if you have to live with any of the people eating this – make them sleep in the guest room…


  1. For some reason the email of this hit my Inbox "empty". Nothing in that critter but a white page, so I had to zip over here to read. I hadn't thought of doing sprouts of any kind, but I like the idea! I always add water chestnuts and bamboo shoots for extra crunch factor, because I leave out the onions (allergic to them) and the peppers (just don't like them). Then I make the marinade w/ whatever I have on hand and spice the patooties out of it! I hadn't ever thought of adding sugar, though, so I learned two things w/ this one!

    ~ Dawn

  2. With the liquid portion of this salad, you can basically do anything! Little baby corns, garbanzo beans, any bell peppers, peas. The sprouts are great - but definitely AFTER 24+ hours! French cut green beans are yum quickly! Much more fun than regular cut beans.

  3. Butter beans, sliced beets, water chestnuts, bamboo... If it is canned, that means it is already cooked and you can use it!


Related Posts Plugin for WordPress, Blogger...