igh heat. Cook chicken, turning, for 3-4 mins, until browned all
hake over a medium heat for 1 min, until fragrant. Remove
Cook macaroni but do not overcook.
Rinse immediately with cold water and drain a few minutes.
Turn into a large bowl. Slice and saute kielbasa; drain on paper towels.
Put 3-bean salad in freezer.
Mix all of the ingredients and refrigerate at least 4 hours, overnight is better.
All of the ingredients can be changed to suit your own taste.
Four bean salad can be used instead, also.
Bring 3 qts water to boil.
inch of salt. Marinate steaks for at least 15 mins. Cook
For the bean salad, place the kidney beans in
For the black bean salad, place beans in a bowl
baking pan.
Melt 3 tbsp of the butter in
For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
Add remaining dressing to pan; bring to a boil.
Serve salad topped with fish. Drizzle with warm dressing.
Preheat grill.
Combine lemon zest, oregano and olive oil. Season then rub over chicken to coat. Cook chicken, skin-side down, over medium-low heat for 20 mins. Flip over and cook for another 20 mins, or until cooked through.
Meanwhile, to make the salad, grill or saute chorizo for 2 mins, until crisp. Toss with beans, arugula, spring onions, lemon juice and extra virgin olive oil. Season.
To serve, cut chicken into 4 pieces. Serve with chorizo-bean salad.
Preheat oven to 350\u00b0F.
Arrange chicken in a large baking dish. Combine remaining ingredients then pour over chicken, tossing to coat. Chill for 20 mins. Transfer to oven and bake, basting frequently, for 35-40 mins, until cooked through.
Meanwhile, to make the bean salad, heat oil in a frying pan over medium heat. Saute peas and tomatoes for 1-2 mins. Remove from heat and toss with remaining ingredients. Season.
Drain beans and mix together.
Mix into a bowl or jar the chopped pepper, sugar, vinegar, oil, salt and pepper and pour over beans.
Marinate, covered, overnight. Stir a few times. Double or triple the recipe for large picnics.
Recipe alone serves 10 helpings.
Enjoy!
Drain all the beans.
Add chopped onion.
Add the bottle of salad dressing and mix well. This is a good recipe for anyone watching their sugar intake.
hicken, seal, and let stand for 20 minutes.
Remove chicken
In a large bowl; combine macaroni, 3 bean salad, celery and eggs; blend in slad dressing, relish, salt and pepper.
Chill at least 1 hour; if desired you can use 2 of the boiled eggs in the salad and slice the remaining egg and use as garnish.
Drain vegetables and combine first 8 ingredients.
Combine sugar, vinegar, salad oil, salt, pepper and garlic.
Pour over vegetables, tossing well.
Cover and chill.
Prepare pasta or elbow macaroni according to the package directions; drain.
Rinse with cold water; drain again.
Drain 4-bean salad, reserving 1 tablespoon of the liquid.
In a medium mixing bowl, toss together pasta and drained salad.
Stir together reserved liquid and mayonnaise or salad dressing.
Add to pasta mixture.
Toss to coat.
Cover and chill several hours.
Drain bean salad and tuna.
Mix well.
Chill and serve on lettuce leaves.
Cut
bacon and fry; drain.
Saute onions.
Drain 3-bean salad and
combine all ingredients.
Bake, uncovered, at 350\u00b0 for 1 hour.
Serves 12.