Four Bean Salad

Recently I went to a dinner at a friend’s house where everyone brought sides to go around the main course, and it was there I discovered this awesome bean salad. Now, I know some of you will say this is old news, but to me it’s not and I had to make one of my own and share. I love the flavors of the balsamic mixed with sugar. It’s not too sweet and not too bitter. Just perfect.

There are lots of things you could add into a salad like this, such as onion and bell pepper, but I just wanted to keep this simple so it’s strictly beans and dressing. And really, you could use any combination of beans you’d like.

4bean salad

Four Bean Salad

1 can kidney beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

1 can green beans, drained and rinsed

1 can navy beans, drained and rinsed

3/4 cup sugar

1/2 cup balsamic vinegar

1/4 cup EVOO

1/2 tsp salt

Combine the beans in a large bowl. Whisk vinegar, sugar, oil, and salt until sugar dissolves.

Pour vinegar-sugar mixture over beans and toss well to coat.

Cover and refrigerate over night. Stir several times.

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Easter Brunch & Dinner Ideas

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Easter is almost here and that usually means a big spread for your table. If you will be celebrating, and possibly even entertaining, you may want a few extra ideas – I know I am always looking for new ideas 🙂 Here is just a simple round-up of breakfast/brunch, sides, main dishes, and desserts for you.

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No Yeast Cinnamon Rolls

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Quiche Lorraine

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Blueberry Bake

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Roasted Potato Frittata

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Poached Eggs with Hollandaise Sauce

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Strawberry-Peach Pancakes

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Chicken Salad with Grapes & Pecans

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Sweet Cherry Caprese Salad

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Wild Rice & Corn Muffins

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Chicken in Cream

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Lemon Chicken Piccata

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Dijon Dill Salmon

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Auntie Mary’s Meatballs (Porcupine Balls)

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Apricot & Tequila Glazed Turkey

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Maple Mustard Chicken

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Parmesan Pesto Green Beans

Creamy Skillet Veggies

Creamy Skillet Veggies

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Carrot Mash Bake

Cheesy Rice Fritters

Cheesy Rice Fritters

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Butternut Squash Macaroni & Cheese

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Brown Sugar Butternut Squash Tart

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Luscious Tropical Dream Cake

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Chocolate-Chocolate Chip Zucchini Bread

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Apple Pie Bars

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Pesto Parmesan Green Beans

You will probably think that this does not qualify as a real recipe post and I am inclined to agree with you. However, ever since I stopped buying and feeding my family canned foods, it hasn’t been as easy to get Number Two to eat his vegetables. This is just a little blurb on what I did recently to jazz up some green beans. He kinda liked it. I loved it 🙂

Back in the old days I’d open a can of green beans, or peas, or what have you, pour the contents into a pot and heat it up with some chicken bullion. Sounds salty, right? It is tasty, I will admit, but very bad for you and completely sans of any nutrients at all.

Now I cook fresh or frozen veggies only. My favorite way to cook fresh is by tossing them in EVOO and salt and pepper and then roasting said veggies under 400* until done to my desire. I especially love asparagus this way, but green beans are awesome, too.

Frozen veggies go into a pot of chicken broth. Very simple. But the green beans I made this way came in a microwave steam pack and so I had to come up with a way to season them post cooking.

So, I looked into my fridge and I saw the always handy Parmesan cheese. But then I also saw the pesto 🙂

I love pesto. This particular pesto is homemade and delicious and wonderful, but unfortunately it was not made in my home or by my hands. BTW I am working on getting and sharing that recipe with you. But have you ever tried pesto on a veggie? It’s not just for pasta, you know. In fact, the first time I really started to step outside of the pesto box was only a few months ago when I was at a fundraiser dinner and pesto was served veggie-dip style as an appetizer. So it really didn’t seem all that crazy to me to stir some in with the green beans and top with Parmesan.

If you’re looking for a new way to serve the same old things, try this, it was super yummy!