{"id":3744,"date":"2025-04-30T18:27:59","date_gmt":"2025-04-30T18:27:59","guid":{"rendered":"https:\/\/cookingwithmydeadmom.com\/?p=3744"},"modified":"2025-04-30T18:27:59","modified_gmt":"2025-04-30T18:27:59","slug":"bean-salad","status":"publish","type":"post","link":"https:\/\/cookingwithmydeadmom.com\/?p=3744","title":{"rendered":"Bean Salad"},"content":{"rendered":"\n

There was a 5 or 6 year period of my life where I was pescatarian only and didn\u2019t eat any chicken or beef. Once my mom started getting sick, dinners at my parents house got complicated. 9\/10 times any meal over there would involve some kind of grilled chicken + whatever sides I decided to bring with me.<\/p>\n\n\n\n

My mom still wanted to help in the kitchen (it was her domain when she was healthy) and so it all got very intense and hyper focused around successfully getting a meal on the table. It was around this time that I decided to stop adhering to any special dietary restrictions and started eating meat again.<\/p>\n\n\n\n

(It should be noted that the original reason that I stopped eating land animals was not due to any sort of health or moral reason. It was because Sherlock has an intense prey drive and when he was a puppy, I bore witness to him killing several animals in our yard \u2013 rabbits\/rats\/etc. Those incidents totally turned me off meat for a good long while).<\/p>\n\n\n\n

So now, even though I am no longer pescatarian, I don\u2019t really crave meat. I would much rather eat a vegetable and seafood based diet. Since the weather is getting warmer, I am feeling a lot more inspired to try out the recipes that lean more towards salads\/vegetables\/etc. Fresh vegetable season is my favorite.<\/p>\n\n\n\n

I made this recipe exactly as it was written in the cookbook. I am such a novice in the kitchen that I have limited understanding of how subbing or changing ingredient sizing will mess things up.<\/p>\n\n\n\n

As such, I made this salad with the full allotment (3\/4 C.) of sugar. This means that in no way, shape or form is this even remotely healthy. Looking back, I could have totally put in \u00bc the amount of sugar this recipe called for and it would have tasted the same (or likely better).<\/p>\n\n\n

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Bean Salad<\/h2>Recipe by Megan<\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 can green waxed beans<\/span><\/p><\/li>

  • <\/span>

    1 can yellow waxed beans<\/span><\/p><\/li>

  • <\/span>

    1 can red kidney beans<\/span><\/p><\/li>

  • <\/span>

    1 can pimento<\/span><\/p><\/li>

  • <\/span>

    1 green pepper (chopped)<\/span><\/p><\/li>

  • <\/span>

    1 small onion (chopped)<\/span><\/p><\/li>

  • <\/span>

    Mix: 1\/4 C. Salad oil
    3\/4 C. Sugar
    2\/3 C. Vinegar
    1 t. salt
    1\/2 t. pepper<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Drain & rinse beans. Mix in green pepper, onion & pimento.<\/li>
    • Mix in container w\/ dressing & refrigerate 24 hrs. Toss occasionally.<\/li><\/ul><\/div>