Beans Beans Beans

Succotash Salad

Better Homes and Gardens is offering a free downloadable cookbook in commemoration of Breast Cancer Awareness month. The cookbook is packed with healthy recipes and beautiful pictures. Here is one of my favorite bean recipes in it.

If you’re interested in trying traditional succotash, then check out our popular succotash recipe.

Succotash Salad

1 10-ounce package frozen lima beans
1 10-ounce package frozen whole kernel corn
2⁄ 3 cup chopped seeded tomatoes
1⁄ 4 cup sliced green onions
1 tablespoon snipped fresh parsley
1⁄ 4 cup red wine vinegar
2 tablespoons Italian dressing
1⁄ 4 teaspoon dry mustard

Cook lima beans and corn according to package directions. Drain.

In a large bowl, combine the lima beans, corn, tomatoes, green onions, and parsley.

In a small bowl whisk together vinegar, dressing, and mustard. Pour over lima bean mixture and toss to coat. Serve at room temperature or chilled.

Yield: 6 to 8 servings.

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Adzuki Bean Salad

This adzuki bean salad uses common staples in Asian cuisine as adzuki beans are popular in east Asia. It’s an easy, refreshing meal for a hot summer day.

Adzuki Bean Salad

1½ cups canned or cooked adzuki beans, rinsed and drained
3 cups cooked long-grain brown rice
1½ cups coarsely chopped watercress (tough stems removed)
1 cucumber, peeled, seeded, and diced
¼ cup minced scallions
3 tbsp rice wine vinegar
1 tbsp tamari
1 tbsp lemon juice
1 tsp fresh ginger, minced
½ tsp salt
1/8 tsp black pepper
3 tbsp toasted sesame oil
2 tbsp safflower oil

In a large bowl, combine the adzuki beans, brown rice, watercress, cucumbers, and scallions.
In a small bowl, make the salad dress by whisking together the rice wine vinegar, tamari, lemon juice, ginger, salt, and pepper. One at a time, gradually add both oils in a slow, steady stream, whisking constantly until emulsified and smooth.
Pour the dressing over the adzuki bean salad. Toss gentle to coat the rice and adzuki beans. Serve immediately.

Yield: Serves 4

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

How to Use Leftover Baked Beans

I found this leftover baked beans idea in the latest issue of Better Homes and Gardens.

Reheat and mash the leftover baked beans with lime juice and a hefty pinch of chili powder. Spread the mashed baked beans on crisp tostada shells, then top with shredded lettuce, onions, tomatoes, cilantro, and a sprinkle of cheddar cheese.

You can also substitute the leftover baked beans in this recipe with leftover refried beans or leftover cooked pinto beans.

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans