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Tuesday Recipe Club: Three Bean Salad & Cornbread

August 15th, 2006

Because sometimes, there are just not enough recipes in the world…


What I’m really looking for is a bean salad like my Grandma used to make. (Also her scalloped potatoes, chunky applesauce, ham, butter cookies, afghans and hats.) So if you find any recipes that a North Dakota woman might make, with love, care and affection for her hungry family, please send ’em along. I mean it.

In the meantime, this three bean salad will have to do.

1 can garbonzo beans
1 can butter beans
1 can kidney beans
2 green onions, chopped
1 small red onion, diced
1 ripe tomato, chopped
3 cloves garlic, crushed
2/3 cup red wine vinegar
1/2 cup olive oil
1/2 cup parsley, chopped
1/4 tsp. salt
1/8 tsp. black pepper

Combine all ingredients. Refrigerate at least two hours before serving.


Wacky Girl could eat cornbread all day long, especially when it’s drowning in butter and honey, or served with a nice bowl of homemade tomato soup.

1/4 cup vegetable oil
1 cup cornmeal
1/2 cup flour
2 tablespoons white or brown sugar, or honey
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup buttermilk

Oven: 425 degrees. Butter 8 x 8 baking dish. (Reduce heat by 25 degrees if cooking with glass pan.) Combine dry ingredients; mix. Whisk together honey (or sugar), eggs and milk in another bowl. Combine wet and dry ingredients; do not overbeat. Spread in pan and bake 15-20 minutes, until toothpick inserted in cornbread comes out clean.

(Substitution: 3/4 cup yogurt + 1/4 cup milk for buttermilk. OK to sub cow’s milk or soymilk for buttermilk.)

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