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Appetizer Bean Salad

Ingredients

  • 1 can yellow beans
  • 1 can green beans
  • 1 can kidney beans
  • 1 can lima beans
  • 1 can chick peas
  • 1 cup green/red pepper
  • 1 cup celery

Dressing

  • 2/3 cup white vinegar (preferably wine vinegar not balsamic)
  • 1/3 cup white sugar
  • 1/2 cup oil
  • 1/2 teaspoon salt
  • Preparation
  • Add dressing to beans and mix well together. Then add 1 thinly sliced onion (red or white, but I prefer the red as it is sweeter).
  • Refrigerate 24 hours and mix again once ready to serve. Will keep for up to 1 week.

Dessert: Pineapple Banana Loaf

Ingredients

  • 3 cups all purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup undrained, crushed pineapple
  • 3 eggs
  • 1 ½ cups canola oil
  • 2 cups mashed ripe bananas (about 5 bananas)
  • 2 tsp vanilla

Preparation

  • Combine first 5 dry ingredients. Beat remaining ingredients together in a large bowl until blended.
  • Add remaining dry ingredients, stirring until thoroughly combined. Spread in two greased pans, dividing evenly.
  • Bake at 350°F for 60 – 70 minutes.
  • Cool 15 minutes in pan, then remove rack and cool completely.

    Tip: Stir 1 cup of chopped nuts into batter if desired.

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