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Old 08-10-2013, 08:24 AM   #21
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Today's bean salad is green beans (frenched--have that cool little tool), black beans, white kidney beans, chick peas, red onion, corn, cucumber, and tomato, dressed with an Asian-style dressing (inspiration was PF's Wasabi Cole Slaw dressing). Yum, it is so good. Just don't know what I'm going to do with the 36 eggs I hard cooked...pickle them, I guess, but there is no room in the fridge!
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Old 08-10-2013, 10:16 AM   #22
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How do I bean salad? Why, I bean it the same way i used to bean my boys, with a whack on the head, litterally, I whack that lettuce head to remove the core.

Seriously, when I make a 3-bean salad, I like to use green or wax beans, kidney beans, and garbonzo beans (chick peas). I combine them with water, sugar, diced onion, celery seed, and apple cider vinegar, no oil required. I put it all in a large bowl, and into the fridge for a few hours. The flavors blend into this wonderful sweet-and-sour salad that just makes you hungry for more with every bite.

I love beans, but usually don't turn them into salads, except for my 3-bean salad. But this thread has me considering the notion of expanding my bean salad repertoire.

Seeeeeya; Chief Longwind of the North
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Old 08-10-2013, 12:53 PM   #23
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Today's bean salad is green beans (frenched--have that cool little tool), black beans, white kidney beans, chick peas, red onion, corn, cucumber, and tomato, dressed with an Asian-style dressing (inspiration was PF's Wasabi Cole Slaw dressing). Yum, it is so good. Just don't know what I'm going to do with the 36 eggs I hard cooked...pickle them, I guess, but there is no room in the fridge!
If you dice up a bunch of the eggs you can portion them and put them in the freezer, they work well in potato salads, on spinach salad, egg salad. It doesn't take them long to thaw. No obnoxious texture change.
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Old 08-10-2013, 01:05 PM   #24
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If you dice up a bunch of the eggs you can portion them and put them in the freezer, they work well in potato salads, on spinach salad, egg salad. It doesn't take them long to thaw. No obnoxious texture change.
Did not know that. Great idea, PF!
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Old 08-10-2013, 01:06 PM   #25
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If you dice up a bunch of the eggs you can portion them and put them in the freezer, they work well in potato salads, on spinach salad, egg salad. It doesn't take them long to thaw. No obnoxious texture change.
Thanks--I'm making potato salad for tomorrow. I love hard cooked eggs, but didn't know you could freeze them. Your wasabi dressing for coleslaw works really nice on bean salad, IMO.
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Old 08-10-2013, 01:17 PM   #26
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Did not know that. Great idea, PF!
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Thanks--I'm making potato salad for tomorrow. I love hard cooked eggs, but didn't know you could freeze them. Your wasabi dressing for coleslaw works really nice on bean salad, IMO.
You didn't think they really hard boil eggs, peel and dice them in restaurants...nope they come in frozen. AND the only ingredient was egg...

I'm glad you like the wasabi dressing!
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Old 08-10-2013, 04:01 PM   #27
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I am acquainted with hard cooked eggs coming in a vacuum pack bag (12 per bag), but have not seen them frozen. I've put some in the freezer for "toppings" on salads.
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Old 08-10-2013, 06:54 PM   #28
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I am acquainted with hard cooked eggs coming in a vacuum pack bag (12 per bag), but have not seen them frozen. I've put some in the freezer for "toppings" on salads.

Of course, I have to remember that the last time I worked in food service was over 13 years ago. My how time flies...sometimes I miss working with food.
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Old 10-13-2013, 10:27 AM   #29
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I can't stomach canned tuna. But, for those who can, that might be a nice addition. I did add some lemon zest when I added the chick peas.
I don't like tuna much either but I recently had it in a sandwich with wasabi and pickled ginger and I was pleasantly surprised. Perhaps this combination would work with a bean salad.
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Old 10-13-2013, 10:30 AM   #30
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Company Picnic Bean Salad2 (16-oz) cans kidney beans, rinsed and drained2 (15-oz) cans garbanzo beans (chickpeas) rinsed and drained2 (14.5-oz) cans diced tomatoes with Jalapeno's, drained 1 1/2 c. frozen peas 1 1/2 c. frozen corn1 c. chopped sweet onion 2/3 c. chopped red pepper2/3 c. chopped yellow pepper 2/3 c. red wine vinegar (or cider vinegar)1/2 c. extra-virgin olive oil1 TBL balsamic vinegar2 garlic cloves, minced 1/2 tsp. thyme1/2 tsp salt1 tsp white pepper1 TBL dried red pepper flakes In a large bowl, combine the first 8 ingredients.In a separate, small bowl, combine the last 8 ingredients, whisking until well blended. Pour over bean mixture, tossing gently to coat.Cover and refrigerate for at least four hours before serving.
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