Growing up, this was a staple in our house and at church suppers. How glad I am that Luanne attended our church. This salad always make me think of summer, although it can be made any time of year. I make it in a gallon jar and store it in the fridge. If anyone is wanting a cool, tangy snack, this is what they grab! And with the beans, it’s got long-lasting protien energy.
Luanne Patterson’s Bean Salad
1 can chick peas (aka garbanzo beans)
1 can yellow wax beans (yellow string beans)
1 can green beans
1 can kidney beans
1 pkg frozen Lima beans, thawed
1 bell pepper, quartered and thinly sliced
1 onion, quartered and thinly sliced
3/4 cup sugar
3/4 cup vinegar
1/4 cup oil
1 tsp celery salt
1/2 tsp salt
1 Tbs soy sauce
Drain and rinse all beans. Combine all beans and vegetables and mix well.
In a separate bowl whisk together dressing ingredients. Pour dressing over bean mix and stir well. Place in glass jar and refrigerate at least one hour before serving. Flavor improves over time (but it’s tasty from the start!!)
Years ago I was in 4H. My best friend’s Mom was the leader and they lived just up the road from me. This group was for sewing and cooking. Can I just say I was VERY MUCH of a tom-boy then and the patience Mrs. Knight showered on me went well beyond what I deserved. I once had to make garlic bread for a 4H fair entry and I panicked!! Yes, really. Another time I was in a competition for handmade clothes (made a “lovely” reversible wrap around skirt with a matching vest and a bandana for my hair….wore big clunky clogs that I’m SURE were the height of fashion at the time). I did NOT want to be in the competition, but they convinced me. There was a fashion show and a BOY had to escort me, dressed in my outfit, across the stage, where I pirouetted and then SLOWLY walked off stage. Mrs. Knight “promised” me that I just had to go up there once and be done with it. But wouldn’t you know it, I won alternate (I’d go to a bigger competition if one of the other 2 girls couldn’t go). I’ll end this by saying that I prayed earnestly for good health for both those girls!!! LOL! Okay, so now, I’m eternally indebted to Mrs. Knight for her help and friendship. Who knew that I’d end up actually LIKING this stuff and maybe even getting pretty good at it!! LOL!!
And now, with all that blather out of the way, here’s the recipe:
Ellen Knight’s Zucchini Relish
10 C shredded zucchini
4 C chopped onions (actually, I put all veggies through the shredder)
1 or 2 green peppers
1 or 2 red peppers
5 Tbs salt (NOT iodized!)
2 1/2 C vinegar
6 C sugar (you can half this!)
1 tsp nutmeg
1 tsp turmeric
1/2 tsp dry mustard
1/2 tsp celery salt
1/4 tsp pepper
Mix vegetables with salt and chill overnight or several hours. Rinse and drain well
In a 6 qt pan bring remaining ingredients to a boil. Stir in vegetables and let simmer 15 minutes. Seal in hot jars. Process in a hot water bath 5 minutes. This can also be frozen (but like my Dad said, there’s just something about going down to the canning cupboard and grabbing a jar of homemade relish. Freezing requires thawing, which delays your enjoyment of this yummy stuff!)
I cannot believe I haven’t already posted this recipe. Everyone calls it “Amy’s Potato Salad” but really I just tweaked what was already a GREAT recipe. So, I’m copying and pasting the Hellman’s Mayonnaise recipe (found here) and then I’ll add my “tweaks” so you, too, can enjoy “Amy’s Potato Salad” 😛
Hellmann’s the Original Potato Salad
- 2 lbs potatoes, peeled and cut into 3/4-inch chunks ( 5 to 6 medium)
- 1 cup Hellmann’s mayonnaise
- 2 tablespoons vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1 cup thinly sliced celery
- 1/2 cup chopped onion
- 2 hard-cooked eggs, chopped
- In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
- In large bowl, combine Hellmann’s Mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently.
- Serve chilled or at room temperature.
And now for the “Amy Tweaks”
To the above, also mix in:
1/2 to 1 cup chopped green olives
1 1/2 Tbs dill weed
a couple dashes of Tabasco (we prefer smokey habenero)
My very creative Mother-in-Law also likes to toss in torn up nasturtium flowers (yes, they’ve edible, kind of a peppery taste) when they’re in season. You could garnish the top with whole nasturtium flowers as well!