Best Calico Salad For Two Recipes

CALICO BEAN SALAD

Steps:

• Wash and dry peppers and celery ribs.
• Open cans of beans and black-eyed peas; pour into a colander, rinse with cold water and drain completely.
• Finely dice red onion, peppers and celery. Add to a large mixing bowl
• Add rinsed and drained beans and peas to the mixing bowl; toss to combine.
• Place your dressing ingredients in an 8 ounce shaker jar. Shake vigorously to blend. Pour over the salad and toss to coat.
• For No Special Ingredients substitute MCT Oil for either avocado or olive oil.
• If you would like to add some heat to this salad add one or 2 small jalapeno peppers diced very fine.

BEAN TRIO

Steps:

• For the best basic beans: Cover the beans with cold water to cover by 1 inch, and soak at least 3 hours or up to overnight.
• Rinse the beans and place them in a large heavy-bottomed pot. Top with the garlic, bacon, bay leaves, onion, salt and pepper. Add enough water to cover by 1 inch, then mix and bring to a boil. Reduce to a simmer, then cover the pot halfway (meaning, don't place the lid tightly on the pot) and cook until the liquid is thick and the beans are tender, 3 to 3 1/2 hours. (Continue to simmer if it needs more time.)
• Serve topped with grated Cheddar and diced red onion.
• For the Tex-Mex beans: Follow the basic beans recipe above, adding the jalapenos, chili powder and hot sauce with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with a dollop each of guacamole, salsa and sour cream.
• For the Cajun beans: Follow the basic beans recipe above, adding the andouille sausage, paprika, chile flakes and thyme with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with sliced green onions.

CALICO BEANS

Steps:

• Preheat oven to 350 degrees F (175 C).
• Place bacon and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard and celery.
• Cover and bake for 1 hour.

MARINATED CALICO SALAD

Steps:

• 1. Place all vegetables in a large glass container with a lid.
• 2. Place sugar, oil, vinegar, salt and pepper in a saucepan. Heat and stir until sugar dissolves.
• 3. Pour over vegetables, and gently stir. Refrigerate overnight. When ready to serve, stir again, then transfer to a bowl, using a slotted spoon to do so, as the marinate tends to make more juice overnight.
• 4. Note: you may add 1 finely chopped zucchini in place of the peas if you like, or in addition to them. Make it your call!

CALICO BLACK BEAN SALAD

Steps:

• In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper.
• In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
• Drizzle over vegetables and toss to coat.
• Cover and refrigerate for at least 1 hour before serving.

CALICO SALAD

Steps:

• Drain canned vegetables.
• Combine vegetables, peppers and red onion.
• Add sauce and marinate overnight for best taste. Stir often.