B A R B E C U E B A SH R E C IP E S
SW EET AND TANGY
FOUR-BEAN SALAD
The longer the beans are in the dressing the
more flavorful they’ll be. The green beans will
lose some of their color as they chill; for bright
green color, toss them in just before serving.
PREP: 30 MIN. CHILL: 4 TO 48 HRS.
8
oz. fresh green beans, trimmed
3/4
cup cider vinegar
/3
cup tomato juice
’/ t
cup vegetable oil
3
Tbsp. dry red wine orapplejuice
’/2
cup sugar
2
tsp. Worcestershire sauce
2
tsp. Dijon-style mustard
1
clove garlic, minced (’/2 tsp.)
1
12-oz. pkg. frozen shelled sweet
soybeans (edamame), thawed
1
14.5-oz. can cut wax beans, rinsed
and drained
1
15-oz. can red kidney beans, rinsed
and drained
1
bunch green onions, finely chopped
4
large carrots, coarsely shredded
1.
In large saucepan cook green beans in
boiling lightly salted water for 10 minutes
or just until tender; drain and rinse with
cold water. Set aside.
2.
In extra-large bowl combine vinegar,
tomato juice, oil, wine, sugar, Worcester-
shire, mustard and garlic. Stir in beans,
green onion, and carrot. Refrigerate,
covered, 4 to 48 hours. Serve with a slotted
spoon. makes
12
(about i -cup) servings.
each serving
174 cal,
6
g fat (1 gsat. fat), 0 mg
chol, 231 mg sodium, 24 g carbo,
6
g fiber, 7 g
pro. Daily Values: 75% vit. A, 24% vit. C,
8
%
calcium,
11
%
iron.
POTATO SALAD WITH COUNTRY
RANCH DRESSING
See tip on
page 180
for a no-fail method for
hard-cooking eggs. The avocado in this salad
adds a fresh, buttery flavor. Stir it in just
before serving.
PREP: 25 MIN. ROAST: 35 MIN. OVEN: 425°F
3
lbs. round red potatoes, cut in
1-inch pieces
1
small red onion, cut in wedges
(1
2
/2 cup)
6
cloves garlic, minced
2
Tbsp. olive oil
1
cup frozen whole kernel corn
3/4
cup mayonnaise
2
Tbsp. cider vinegar
1
1-oz. envelope dry ranch salad
dressing mix
1
/4
tsp. cayenne pepper (optional)
1
stalk celery, bias-sliced
3
hard-cooked eggs, peeled and chopped
1
avocado, halved, seeded, peeled, and
chopped (optional)
Salt and ground black pepper
Fresh Italian (flat-leaf) parsley,
coarsely snipped (optional)
1.
Preheat oven to 425°F. Place potatoes,
onion, and garlic in 15x10x1-inch baking
pan. Drizzle olive oil; toss to coat. Roast,
uncovered, 20 minutes. Stir vegetables; add
corn. Roast 15 to 20 minutes more or until
vegetables are tender and browned.
2.
For dressing, in large bowl whisk
together mayonnaise, vinegar, salad
dressing mix, and cayenne pepper. Add
roasted vegetables; toss to coat. Stir in
celery, eggs, and avocado. Season to taste
with salt and pepper. Transfer to serving
dish. Sprinkle with parsley. Serve warm or
chilled. makes
12
servings.
each serving
267cal, 15g fat
(2
gsat. fat),
58 mg chol, 362 mg sodium, 19 g carbo, 2 g fiber,
4 g pro. Daily Values: 5% vit. A, 28% vit. C,
7% calcium, 5% iron.
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BETTER HOMES AND GARDENS
JUNE 2009 207
