French-style bean salad

French-style White Bean Salad
French-style White Bean Salad
French-style White Bean Salad
  • 3 each – 15 ounce cans of beans (white, cannellini, garbanzo)
  • 1/3 cup olive oil (more if you want more dressing)
  • 1/3 cup green onion
  • 3 tbsp. white wine vinegar (more if you want more dressing)
  • 4 fat cloves of garlic finely minced
  • 1/3 cup chopped parsley
  • 1/2 cup chopped pepper (bell are good but you can use Anaheim and Passilla, yellow/Hungarian peppers)
  • 1/2 cup chopped fresh tomatoes
  • 1/4 cup sliced kalamata olives
  • 1/4 cup sliced green olives stuffed with pimentos
  • 1 tsp. coarse ground or stone ground dijon mustard
  • pepper to taste

Canned beans are usually salted so there’s really not a need to add salt. You may want to adjust the amount of vegetables to suit your tastes.

Awesome as a side dish, it goes great on top of green salad as well. Super-healthy as people in Blue Zones eat 1 cup of beans a day.

***NOTE: served with lengthwise wedges of hard boiled eggs!!!! This salad is best if it sits overnight and the flavors meld together!

Organic Kale Salad

Harvest Sensations from Mother’s Market
With the refrigerated salad greens

It already has the kale, red cabbage and carrots in the package

It comes in 8 oz. or 1 lb. packages

Follow recipe on back

Options I used: 3-6 Stevia drops, instead of sugar

Both black and white sesame seeds

¼ – 1/2 cup  Toasted slivered almonds
(depending on size of package you are using)

Directions that aren’t in the recipe: cut the kale in smaller pieces with kitchen shears, add the almonds and sesame seeds in the kale while hot, it helps the kale absorb the dressing better. Do this before adding the dressing.

Mix the olive oil, rice wine vinegar, sesame oil (use the chinese kind),
Stevia (or sugar),  and pepper.

If using seasoned rice wine vinegar, don’t add any salt until you get the dressing mixed, then be very light on salt, or none.

Making the salad a few hours, or a day ahead, is even better.

Options by: Joy Sloan

Red Cabbage Slaw

  • 1 small head red cabbage or half a large head, finely sliced
  • 1/2 of a red onion, finely chopped
  • 1 tsp. salt
  • 1/2 tsp. coursely ground black pepper
  • 2 Tbsp. canola oil
  • 1/4 cup red wine vinegar
  • 2 Tbsp. orange juice
  • 1 1/2 tsp. freshly toasted and ground corriander seeds

Mix all ingredients together in a large bowl. Let the slaw sit for at least an hour, it gets better with time.