RSS Feed

Tag Archives: summer salad

Original 3 Bean Salad

Canned Cut Green Beans, Wax Beans, Dark Kidney
Beans…I’ve added Cannellini Beans too!

This mid century recipe is easy because you don’t have to cook anything! Use all canned beans and slice up an onion and a green pepper. Whisk together a simple marinade and there you have it!


  • 1 can dark kidney beans, drained and rinsed well in a colander
  • 1 can cannellini beans, rinsed and drained over kidney beans optional
  • 1 can cut green beans, drained over the kidney beans
  • 1 can cut wax or yellow beans, drained over the green beans
  • 1 small onion, peeled and slice horizontally into thin rings
  • 1 green pepper, sliced horizontally in rings, then seeds removed
  • 1/3 cup white vinegar
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Drain and rinse the beans in layers in a colander, first the kidney and cannellini beans.
  2. Then drain the green and wax beans over the kidney (and cannelloni)
  3. In a small bowl combine marinade and whisk until dissolved and blended
  4. Place beans in a serving bowl that has a lid
  5. Layer onions and green pepper rings on top
  6. Pour marinade evenly over everything
  7. Cover and shake or invert a few times
  8. Voila!
Main Ingredients
Rinse and drain kidney beans
Add Cannellini beans and rinse and drain them too
Add green and wax beans and drain
Whisk together marinade
This salad is tossed together in a bowl. It looks even better if you fill up a glass serving bowl with the beans, then layer the rings of onion and green pepper over all. Then pour the marinade over trying to distribute evenly. Place a lid over the salad and invert it a few times to distribute the marinade

Pineapple Slaw

Pineapple Cole Slaw
Pineapple could be cut up smaller than this

One of my favorite new summer salads to quickly make. And the quantities are forgiving. Add more Cole slaw if you like. Or more jalapeño!! For sure prepare it just before serving.

This is another Half Baked Harvest recipe, one of the best food bloggers out there. Tieghan serves this with Hawaiian Hula Pork Fajitas. The link to the recipes for the pork, Coconut Rice and the Pineapple Slaw is here


  • 1/3 cup Greek yogurt
  • 2 tablespoons rice vinegar
  • 1/4 cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 teaspoons orange zest
  • Salt and pepper to taste
  • 4 cups shredded cabbage
  • 2/3 cup sliced green onion
  • 1/3 cup chopped fresh cilantro
  • 2 cups diced fresh pineapple
  • 2 jalapeños, seeded and chopped


  • In a large bowl whisk together yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper.
  • Add cabbage, green onion, cilantro, pineapple and jalapeño
  • Toss well and cover in frig till ready to serve. Don’t let it sit more than 2 hours for best presentation and crunchiness!
I made a huge amount of the Cole slaw marinade
Vegetables added to marinade. I should have cut up pineapple in smaller pieces!
Pineapple Slaw
Every bite is delicious!

This is exactly Tieghan’s recipe except I doubled it. If you like salads saucey you can make more marinade. Omit the cilantro for those who have a sensitivity to it. Substitute parsley if you like

Thank you Half Baked Harvest!