Flanked by turkey and stuffing this bean salad brightened my Christmas Day plate!
I’m not sure “beans” come top of mind when thinking of the holidays but when the word “holiday” is in the name, we had to make this salad for Christmas Day feasting.
But before we dive into this hearty dish, let’s chat a little more about beans. Whether it’s bean dip, refried beans, chili with beans, baked beans, pork and beans, or pinto beans — I think we can all agree that beans are a part of everyday living.
My Dad loved the movie Blazing Saddles and let’s look at a slice from the movie that has direct ties to beans and making music, so to speak. I can still hear my Dad laughing!
Distinct parts of my family have a fondness for, shall we call it, “bathroom humor!” I can remember shortly after my college graduation scoring this amazing Santa who has more skills than a (breaking) wind symphony!
❤ While we were in a scurry preparing the holiday festivities we forgot to enjoy this salad from lettuce cups. Doh! The note below says to decorate the tops of the salad with tiny star-shaped pimientos. Save yourself some frustration and use some tiny cookie cutters to do the work for you!
1 package | italian salad dressing mix
4 packages | whole or cut green beans, frozen
2 packages | ford hook lima beans
2 | green onions, thinly sliced
¼ cup | celery, thinly sliced
¼ cup | pimiento strips
to serve | lettuce cups
ii. what to do
1. Prepare the Italian salad dressing and set it aside to marry.
2. Cook the green beans and the limas according to package directions. When both types of beans are done, cool, drain, and set them aside.
3. In a large bowl add the beans, limas, onions, celery, pimiento strips and 1 cup of the prepared salad dressing. Gently toss everything together then chill 2 – 3 hours in the fridge, occasionally turning in the dressing to help things marinate.
4. You can serve the bean salad solo but the original recipe (below) calls for the bean salad to be served in lettuce cups with cutout stars of pimiento.
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
PS ~ Enjoy these vintage classics below!
Salad dressing and wine make this chicken stew worthy of top honors.
Did somebody say wine? :)
Every year when we went to the Texas Coast, Mom had a favorite hole in the wall in Port Aransas that was a “must” on her list at least a few times while we were there. She was on the hunt for chicken in the form of fried gizzards and fried livers. While not my cup of tea, so to speak, I laugh when I think of the fact that my ancestors always seemed to eat every part of an animal while I can barely eat ribs without 2 packages of floss at the ready.
Foodie Tip ~
♥ “Chicken pieces” for me means chicken removed from the bone, then cut into bite-sized pieces.
2 tablespoons | cooking oil
12 (2¼ pounds) | chicken thighs, skinned
.6 ounce package | italian salad dressing mix
1 teaspoon | salt
4 cups | water
½ cup | dry white wine
¼ cup | catsup
3 medium | potatoes, peeled and cut into ¾” cubes
1 medium | green pepper, cut into strips
10 ounces (2 cups) | small whole onions, frozen
10 ounce package | frozen cut broccoli
2 cups | fresh mushrooms, sliced
ii. what to do
1. In a 4-½ quart Dutch oven slowly brown 6 of the chicken thighs at a time in hot oil.
2. Remove the chicken, set aside on paper towels to rest, then drain oil from the Dutch oven.
3. In the same Dutch oven mix the dry salad dressing mix and salt. Stir in water, wine and catsup. Add the chicken pieces, potatoes and green pepper.
4. Bring to a boil then reduce heat to simmer for 30 minutes.
5. Add onions, broccoli and mushrooms. Simmer 10 more minutes.
Serve and Enjoy!