Asian Three Bean Salad

I have whipped up this side salad 100 times in the past few years. The gingery apricot asian flavors are awesome and the beans make it a healthy snack, meal or side.

Asian Three Bean Salad

You Will Need:

1 pound of string beans, trimmed and cut into 1 inch pieces

1 can black beans, rinsed and drained

1 (10-ounce) bag frozen shelled edamame

3 tablespoons of rice wine vinegar

3 tablespoons canola oil

1 teaspoon of freshly grated ginger

1 tablespoon sugar

1/4 cup 100 percent fruit apricot preserves

2 scallions, sliced

salt

Boil water in a pan.

Add frozen edamame and green beans.

Blanch for a few minutes.

Drain immediately and rinse with cold water.

Refrigerate with black beans while you prepare the dressing.

Whisk oil, vinegar, apricot preserves, sugar and ginger in a small bowl.

Add scallions.

Drizzle on beans and toss to coat.

Season with coarse salt.

Rethinking Salad

I love salad but hate that most have to be eaten immediately to avoid sogginess. This salad is a perfect make-ahead dish because the vegetables stand up to the dressing. If you plan to make ahead and want the romaine strips to be extra crispy, add them just before eating.



Lemony Zucchini, Chickpea and Lima Bean Salad

You will need:
1/2 cup fresh or frozen lima beans, blanched*
1/2 cup drained canned chickpeas, rinsed
1 zucchini, quartered lengthwise and cut crosswise into slices
1/2 small red onion, halved and thinley sliced
2-3 romaine leaves cut into thin strips
1 ounce Parmesan cheese, broken into small chunks
1 tablespoon chopped basil
4 1/2 teaspoons fresh lemon juice
3 tablespoons good extra-virgin olive oil
1/8 teaspoon red pepper flakes
3/4 teaspoon kosher salt
pepper to taste

Combine lima beans* chickpeas, zucchini, onion, romaine, Parmesan and chopped basil.
Add lemon juice, oil, red pepper flakes, salt and pepper.
Toss to combine.

* Morgan- to blanch, drop the frozen lima beans in boiling water and drain. Soak in ice water immediately.

Wine Cake

BASICALLY A BLOOD SUGAR SKY ROCKETEER.

-Colleen Williams

But Oh so good and easy!

Mama Trish's Wine Cake

1 box Duncan Hines yellow cake mix

1/4 c brown sugar

1/4 c white sugar

1 box vanilla pudding instant mix

2 teaspoons cinnamon

4 eggs

3/4 c water

3/4 c oil

1/2 c white wine (really any kind)

Preheat oven to 350 degrees.

Mix the above ingredients by hand or hand mixer.

Grease a bundt pan.

Pour into pan.

Bake for one hour.

When cake comes out of the oven...

Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.

Pour over hot cake.

Cool.

Flip out of pan onto plate and serve.

WOW it's good!