7 Bean Salad

These are some of my favorite beans I like to use. You should use your favorite varieties of beans.

1 can Green Beans

1 can Red Kidney Beans

1 can Pinto Beans

1 can White Beans (Northern, Navy)

1 can Small Red Beans (Azuki, Cranberry)

1 can Black Beans

1 can Wax Beans

1 can Beets (Diced, Shoestring)

1/4 cup Onion (grated)

 

Drain juice from beans, beets dump in a bowl, add chopped onion. Make Greek Marinade, thoroughly mix together. For best results refrigerate overnight. The longer these veggies marinade, the better. This dish is made to feed a large crowd. You can make a smaller salad by using fewer varieties of beans.

How To Make Zucchini Pasta

Making your own Zucchini pasta is very cheap and easier than you think. There are a few ways to make Zucchini pasta. Using a peeler you can slice into thin long strips.

Zucchini peeled

 

If you purchase a special shredder peeler, it will shred the Zucchini like short spaghetti.

 

Zucchini shreds

If you have a mandolin or a food processor with a shredder attachment often you can achieve the same results. You may come out with long spaghetti like noodles.

 

Zucchini Mandolin

You can also hand cut your own noodles using a knife. There are also a variety of ways to cook the noodles. The easiest method is in the microwave on a plate for 1-2 minutes. No need to add any water or anything, they steam nicely as is. You can boil noodles for 1-2 minutes in your favorite pasta sauce over the stove. Another method is to lightly saute the noodles in a frying pan with a little Olive Oil, Garlic and fresh Basil, and then adding a little salt and pepper.

Vegetables In Greek Marinade

marinated veggies

1/2 Cup Olive Oil

1 1/4 Cup Apple Cider Vinegar

1 Tablespoon Oregano

1/2 tsp Thyme

1/2 tsp Black Pepper

3 Tablespoons Honey

1 tsp Salt

1 small clove minced garlic

Thoroughly mix ingredients together in a jar by shaking with the lid on, or use a blender. After it is well mixed, pour over a mixture of your favorite raw vegetables.  Marinate covered in the fridge for at least 1 hour. The longer you marinade the better.

Suggested veggies I have used; broccoli, cauliflower, tomatoes, olives, mushrooms, onions, beans, carrots, zucchini, cucumber, bell pepper, asparagus, radishes. Unused marinade will keep in the fridge for 3 months. Marinade can also be used to marinate meat or fish.