For January’s Secret Recipe Club, I was paired with Shari of My Judy the Foodie. Shari started getting into the kitchen after her mom (Judy, her blog’s namesake) passed away and as a way of preserving her memories, decided to cook through her handwritten recipes.
After ready through Shari’s story, I really want to take my mom’s cookbook of recipes she copied from her mom when she got married and cook through the whole lot. It might be challenging given my food restrictions, but it would totally be worth it and a good way to remember my Grannie. Perhaps a 2013 challenge?
Shari has tons of delicious recipes – while I was sick, I literally clicked through over 50 pages of her blog because everything looked so good and I couldn’t decide on anything! There are things like her mom’s legendary banana bread, this homemade nutella, these slow-cooked beef tips and this blueberry cucumber feta salad. I eventually ended up choosing her Bean Salad.
It’s not your traditional bean salad as it only has green beans and chickpeas instead of a whole assortment of other beans. I didn’t mind as it was definitely very tasty! I used less marinade/sauce as I am really not a sauce person and added a bit of honey to take away the zing of raw onions/leeks.
1/2 to 3/4 package frozen beans
1/4 red onions, thinly sliced
3 green onions, sliced
1/3 yellow pepper, thinly sliced
1/2 c. thinly sliced leeks
1 rib celery, sliced
1 small can of chickpeas
1/2 c. parsley, chopped
1/4 c. white vinegar
1/4 c. olive oil
Juice of one lemon
1/4 – 1/2 tsp. dry mustard (could use 1 tbsp. dijon mustard)
1 tsp. honey
1/4 tsp. black pepper
Pinch of salt
- Place beans in a pot, cover with water and bring to a boil. Once the pot boils, drain and rinse with cool water.
- Place beans in a large bowl with the remainder of the ingredients. Toss.
- Whisk together dressing (below) and pour over salad. Toss salad to even coat.
- Let sit for a few hours, stirring occasionally.
- Serve over leaves of lettuce or plain if you desire.