Bean Salad Recipe - Old Fashioned - Vintage Recipes You Remember
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Lunch with the Ladies: Easy Calico Bean Soup, Tossed Salad, and Chocolate Avocado Pudding
EASY CALICO BEAN SOUP BY MONKEY AND ME KITCHEN ADVENTURES
CHOCOLATE-AVOCADO PUDDING BY KIM CAMPBELL IN THE PLANTPURE NATION COOKBOOK
Ingredients:
2 medjool dates, pitted
2 fresh avocados, pitted and peeled
½ cup unsweetened cocoa powder
¼ cup agave nectar
½ cup nondairy milk
2 teaspoons vanilla extract
Pinch of sea salt
Directions:
1. Place the dates in a bowl with warm water to cover and let sit for 15 minutes to soften. Drain
2. Place all the ingredients in a blender or food processor and blend until smooth.
3. Divide among 4 bowls and serve
4. Top with fresh fruit of your choice.
JANE ESSELSTYN 3-2-1 DRESSING
Calico Vegetables and Rice Salad (05-23-2023)
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3 Healthy Bean Salad Recipes | Quick + Easy Meal Prep Ideas
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93 - Southwest Calico Bean Salad
Southwest Calico Bean Salad-Sorry, we didn’t come up with a better name! This colorful and tasty dish can be an appetizer, main dish, or a side dish, and the homemade dressing is out of this world!
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Coleslaw Recipe | How to Make Coleslaw Salad
This homemade coleslaw recipe is the best you can find! This coleslaw salad is made of white cabbage, a bit of red cabbage, some grated carrots and delicious coleslaw dressing. This recipe is quick, easy and anyone can make it. Perfect salad to serve with burgers, BBQ’s or sandwiches.
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Ingredients:
3/4 medium Green cabbage
1/4 medium Red cabbage
3 Carrots
1/2 cup (115g) Mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Apple cider vinegar
1 tablespoon Honey
Salt to taste
Pepper to taste
Directions:
1. Cut the cabbage into quarters, then cut out the core. Cut each quarter crosswise and shred thinly as you like. Repeat same process with the red cabbage. Place shredded cabbage into a large bowl.
2. Shred the carrots and add to the bowl.
3. In a separate bowl whisk mayonnaise, mustard, vinegar, honey, salt and pepper.
4. Pour the dressing over the salad and mix until well combined.