Mom's Four-Bean Salad

I've always loved all the salads that we make in the summer.  My mom used to always make a Four-Bean salad that was to die for!  I suppose it all depends on your taste bud's preference, but nobody could make a bean salad like my mom.  When I got married, I made sure to get that recipe from her, and now I make it when I feel like having some.  I hope you enjoy this recipe, if you try it, please feel free to let me know how you like it.

MOM'S FOUR-BEAN SALAD

Ingredients:

1 can wax beans
1 can green beans
1 can kidney beans
1 can garbonzo beans (or chick pea's)
1 red onion (sliced thin)
1 cup sugar
1/2 cup salad oil
1/2 cup vinegar (wine, clear)
dash or salt & pepper


Directions:

Combine sugar,oil,vinegar,salt & pepper into a medium saucepan.   Bring to boil making sure the sugar is thoroughly dissolved, stirring occasionally.   Set aside to cool.  

Meanwhile, drain all vegetables.  Peel & slice onion.  Separate onion into ring's.  Put all vegetables into a large bowl or marinade container. ( The Tupperware square marinade container is excellent).  Mix well, carefully so as not to disturb the shape of the beans.  

Add cooled liquid to vegetables.  Cover and refrigerate for 2 hours or overnight. The latter is better.  Lightly shake bowl or container to mix flavor's thoroughly. If using marinade container, just flip over 2 to 3 times.   Serve cold.

*Note*:  If you like mushrooms, sliced fresh ones make a nice be addition. Also, I've been known to cut down on the sugar as well, maybe 2/3 cup or so just because I don't want that much sugar.

Preparation Time: 20 minutes

My Macaroni Salad

Summer is my favorite time of year, I love just about everything about it.  One of my most favorite things about summer is all the fresh foods you can cook with.  This macaroni salad is one of my family & friends favorite recipes that I make.  The inspiration for it actually came from a grocery chain in Rhode Island, we often stop at Belmont Market on our way to the beach to pick up food and drinks.  We all LOVED the macaroni salad they have there, so I was determined to re-create it.  Everybody says this is almost exactly like the one from the market. ;)

I actually used half a yellow pepper and half a red pepper in this particular salad

Diana's Belmont Market Macaroni Salad

1 (1lb.) box elbow macaroni cooked al dente, and immediately rinsed under cold water.

Red bell pepper (about half if it's really large, diced)

Red onion (about half, maybe a little less, depending on size), diced

For Dressing:

1 cup (approx) Mayo

2 TBS. rice wine vinegar

1 TBS. agave nectar

2 TBS. relish (approx.)

Handful of fresh cilantro, chopped

In a small bowl, mix all the ingredients for dressing. Add bell pepper and onion Set aside it will seem a little too tangy, but once it soaks into the macaroni it will be a little more mellow tasting.

In large bowl, put in macaroni that has been rinsed until cool under cold water.  Add the dressing and mix well.  Refrigerate until ready to serve.

You may want to make a little more of the dressing if you like your macaroni salad a little more on the wet side. 

If you don't like Cilantro, you can use flat leaf Parsley in it's place.