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.
f plastic wrap to 1/4-inch thickness. Top each evenly
hake over a medium heat for 1 min, until fragrant. Remove
inch of salt. Marinate steaks for at least 15 mins. Cook
For the bean salad, place the kidney beans 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.
sugar and rosemary. Cook, stirring, 4-5 mins until caramelized. Spoon
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.
For the black bean salad, place beans in a bowl
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.
hicken, seal, and let stand for 20 minutes.
Remove chicken
Drain beans.
Add green pepper and onion.
Mix additional ingredients into it.
Refrigerate, stirring once in awhile. Leave overnight or at least 4 hours so beans have a chance to pickle.
Prepare rice following package directions.
Drain bean salad, reserving 1/2 cup marinade.
For dressing, combine reserved marinade, oil, salt, black and red peppers.
Combine drained bean salad, rice, onion and cheese in bowl.
Add dressing and vinegar. Refrigerate.
Combine all salad ingredients together except for the lettuce.
Make dressing by combining all the ingredients in a small bowl, and stirring well.
Pour dressing over salad, and mix lightly.
Cover and refrigerate for 4 hours or overnight.
Stir lightly before serving on lettuce leaves.
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.
Drain bean salad and tuna.
Mix well.
Chill and serve on lettuce leaves.
he water and let drain for a few minutes (be sure
crew top jar combine vinegar, salad oil, sugar and celery seed
Combine beans, tomato and avocado in a large bowl.
Combine herbs, lemon juice, oil, mustard and garlic in a medium bowl. Stir half the herb mixture into bean salad.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Season the lamb chops. Cook for 3-4 mins each side for medium or until cooked to desired doneness.
To serve, place bean salad on plates. Top with lamb and remaining herb mixture.
Heat oil in a large frying pan over medium-high heat. Cook pork for 2-3 mins per side, or until browned and cooked to your liking. Drain on paper towels then cut in half.
Meanwhile, to make the bean salad, combine mixed beans, pineapple, tomatoes, pepper, celery, parsley and green onions in a medium bowl. Whisk together vinegar and sugar then pour over salad and toss to combine.
Serve pork with bean salad.