[Home]  [GFCF Recipe Index]  [Frugal Food Storage]  [Biblical Womanhood]  [Archived Recipe Index]  [Links] [New Blog]  [Old Fashioned Education]  [Prairie Homemaker]  [My Mother's Blog]       Basic Green Bean Salad 15 ounce can green beans, well drained 2 tablespoons olive or corn oil 1 to 2 tablespoons vinegar, any kind 1 teaspoon dried onion 1/4 teaspoon sugar Dash EACH garlic powder, paprika, salt, black pepper, dry mustard Drain the green beans. In a plastic container with a lid combine all of the ingredients. Place the lid on tightly and shake gently to combine. Allow the salad to sit somewhere cool for about an hour or so to bring out the flavors. Serve as is, or in a bed of sprouts or shredded cabbage. Quite refreshing when you live on a steady diet of canned foods. Makes 3 medium servings or 4 small servings. VARIATIONS 2-Bean Salad: Drain an 8-ounce can of wax beans. Add to the green bean salad above. Proceed as directed. Makes 4 servings. Orange & Green Salad: Drain an 8-ounce can of Carrots. Add to the green bean salad above. Proceed as directed. Makes 4 servings. [Home]  [GFCF Recipe Index]  [Frugal Food Storage]  [Biblical Womanhood]  [Archived Recipe Index]  [Links] [New Blog]  [Old Fashioned Education]  [Prairie Homemaker]  [My Mother's Blog] GFCF = Gluten Free & Casein Free The Christian Counter © FrugalAbundance 2007-2008  :-)  And above all things have fervent charity among yourselves: for charity shall cover the multitude of sins.  Use hospitality one to another without grudging.  As every man hath received the gift, even so minister the same one to another, as good stewards of the manifold grace of God.--1 Peter 4:8-10