Cook the pasta according to the directions on the package. Drain the artichoke hearts and water chestnuts and chop into medium size chunks.
Add the drained and cooled pasta to the remainder of the ingredients; mix thoroughly and top with the cheese.
Salad should be refrigerated for at least an hour prior to serving.
Drain cans of three bean salad, reserving liquid from 1 can. Discard remainder.
Combine beans, reserved liquid, rice, kidney beans, artichoke hearts, pepper and salt in large bowl.
Toss and chill.
Serve over lettuce leaves.
Makes 6 servings.
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.
crew top jar combine vinegar, salad oil, sugar and celery seed
Preheat a grill pan or heavy-bottomed skillet on high heat. Brush both sides of steaks lightly with oil. Cook 2 mins on each side or until cooked to desired doneness. Let stand, loosely covered with foil, 5 mins.
Meanwhile, toss remaining salad ingredients in a large bowl.
For the dressing, whisk all ingredients in a small bowl. Season to taste.
Slice steak across grain. Add to salad with dressing; toss to coat well. Serve with bread.
Drain beans; slice onion.
Mix in salad dressing.
Let stand several hours.
Feeds 18 to 24.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a medium size bowl, combine pasta with undrained three-bean salad, salami and Italian seasoning. Cover and refrigerate overnight.
Drain and rinse macaroni and drain again.
Drain three bean salad, reserving 1 tablespoon of the liquid.
Stir together mayonnaise and reserved liquid.
Mix all.
Chill and serve on lettuce.
Combine macaroni, undrained bean salad, celery and egg.
Mix with French dressing, relish, salt, hot pepper sauce and pepper. Chill about one hour.
Garnish with hard cooked egg.
Makes 8 to 10 servings.
Combine mayonnaise, lime juice and wasabi in a small bowl. Set aside. Combine cucumbers, pepper, chestnuts, green onions, bean sprouts, cress, herbs and soy sauce in a medium bowl. Set aside.
Combine shrimp, chili and garlic. Season. Oil a nonstick frying pan and place over medium heat. Cook shrimp until just cooked through. Serve with wasabi mayonnaise and bean sprout salad.
In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.
Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt.
Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.
Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
Serve at room temperature or cold.
Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.
drain, and rinse canned 3 bean salad in colander.
When water
For the lemon chili crumbs, melt the butter in a small skillet on low heat. Cook the lemon peel, breadcrumbs and cayenne pepper, stirring, until the crumbs are browned.
Boil, steam or microwave the green, yellow and fava beans separately until tender. Drain and rinse them under cold water. Peel away the grey outer shells from the fava beans.
Place all beans in large bowl with oil and lemon juice; toss gently to combine. Season to taste and sprinkle with crumbs.
Brown the meat, onion and garlic in a large saucepan over medium high heat, about 3 minutes. Drain.
Stir in chili powder, cumin, undrained tomatoes and chipotle peppers. Cook for about 10 minutes or until thickened, stirring occasionally.
Add the beans and cook for another 5 minutes.
Serve with cilantro, avocado and sour cream, if desired. Corn bread and a nice green salad round out the meal.
Open can of beans and pour into a strainer. Rinse off the beans. Pour into a large mixing bowl.
Repeat first step with the corn, and add to the beans.
Add remaining ingredients and mix together.
This recipe works best if allowed to sit for 24 hours for the flavours to blend.
Mix together all of sugar, salad oil, vinegar and water until sugar is dissolved.
Pour over beans and let stand overnight.
lice lamb and add to bean mixture along with any juices
Place half the lettuce over the base of a large serving dish. Arrange tomato over lettuce to form an even layer. Repeat with avocado and beans. Top with remaining lettuce and cheese.
Arrange half the chips over cheese. Top with spoonfuls of salsa. Sprinkle with onion. Serve salad with remaining chips.
nd their juice, tomato sauce, three bean salad, green beans, and chicken stock
Drain three bean salad, and then add all other ingredients mixing them in 10-inch Dutch oven. Heat for 30 minutes.