xiaoxl/recipe_data huggingface dataset:
Cucumber and Cantaloupe Salad
Category: salad
By Seyet

Sweet, crunchy, delicious! This salad is easy to make and easy to eat. It's great as a snack or side-dish.

Ingredients:
1  cucumber
¼  cantaloupe
½ teaspoon chili oil
1 teaspoon rice vinegar
salt to taste
1 tablespoon white sugar, or to taste
1 tablespoon toasted sesame seeds

Directions:
Cut the cucumber in to quarters lengthwise then slice thinly and place into a bowl. Cut the cantaloupe into thin pieces the same size as the cucumber and place into the bowl. Season with the chili oil, rice vinegar, salt, and sugar. Mix well then sprinkle with sesame seeds to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 48.3
Fat: 1.7 g
Saturated fat: 0.3 g
Carbohydrates: 8.3 g
Sugars: 6.5 g
Dietary fiber: 0.8 g
Protein: 1 g
Sodium: 6.8 mg
Andrea's Broccoli Slaw
Category: salad
By Andi

This is a nice twist on the traditional slaw and is a great accompaniment to any summer meal! This can easily be doubled to take to a potluck.

Ingredients:
⅓ cup light mayonnaise
¼ cup crumbled blue cheese, or more to taste
2 tablespoons white sugar, or more to taste
1 tablespoon olive oil
1 tablespoon stone-ground mustard
2 ½ teaspoons red wine vinegar
½ teaspoon red pepper flakes
½ teaspoon onion powder
½ teaspoon celery salt
½ head cabbage, shredded
2  carrots, grated
1 cup chopped broccoli florets
½ cup raisins

Directions:
Mix mayonnaise, blue cheese, sugar, olive oil, mustard, vinegar, red pepper flakes, onion powder, and celery salt together in a large bowl. Add cabbage, carrots, broccoli, and raisins; stir to coat. Chill in refrigerator at least 2 hours before serving.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 182.6
Fat: 8.8 g
Saturated fat: 2.1 g
Carbohydrates: 25.5 g
Sugars: 17.4 g
Dietary fiber: 4 g
Protein: 3.8 g
Cholesterol: 8.9 mg
Sodium: 362.5 mg
Quick Fudge Icing
Category: desserts
By Janice Reesman

This recipe requires just a few ingredients to make an easy, quick, and good chocolate icing for cakes, brownies, or cookies.

Ingredients:
1 cup white sugar
3 tablespoons unsweetened cocoa powder
⅓ cup milk
5 tablespoons shortening
1 pinch salt
1 teaspoon vanilla extract

Directions:
In a saucepan combine sugar, cocoa, milk, shortening, and salt. Bring mixture to a rolling boil, stirring constantly for 2 minutes. Remove from heat and add vanilla and continue beating until frosting starts to thicken slightly. The frosting will be real creamy.

Yields: 1 cup

Calories: 178.8
Fat: 8.5 g
Saturated fat: 2.3 g
Carbohydrates: 26.6 g
Sugars: 25.6 g
Dietary fiber: 0.7 g
Protein: 0.7 g
Cholesterol: 0.8 mg
Sodium: 24 mg
Oatmeal Chocolate Chip Cookies


Ingredients:
butter, margarine, eggs, brown sugar, vanilla extract, rolled oats, whole wheat flour, all-purpose flour, baking soda, salt

Directions:
Beat together the butter or margarine, eggs, brown sugar and vanilla.
Add oats, flours, baking soda, salt and chocolate chips.
Bake at 325°F (170°C] for 10-12 minutes.
Best Ever Pasta Salad
Category: salad
By ILOVETOCOOK

Yummy penne pasta recipe with cucumbers, tomatoes and seasonings. So easy it's worth a try.

Ingredients:
1 (16 ounce) package dry penne pasta
2 large  cucumbers, peeled and cubed
2  roma (plum) tomatoes, chopped
2 cups mayonnaise
1 (8 ounce) container sour cream
3 tablespoons dried dill weed
2 tablespoons lemon pepper

Directions:
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain. Combine pasta, cucumbers, tomatoes, mayonnaise, sour cream, dill weed and lemon pepper.  Serve as is or chill for 45 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 10 servings

Calories: 537.8
Fat: 40.9 g
Saturated fat: 8.4 g
Carbohydrates: 37.6 g
Sugars: 2.4 g
Dietary fiber: 2.2 g
Protein: 7.7 g
Cholesterol: 26.7 mg
Sodium: 545 mg
Tropical Fruit


Ingredients:
kiwi, orange, mango, sparkling water

Directions:
Process the fruit in a juicer., Pour juice in a large glass and fill to top with Sparkling mineral water., Best served with ice.
Herb Roasted Pork
Category: meat-and-poultry
By WENDEE_H

Herb-rubbed roasted pork loin with a sweet, tangy glaze.

Ingredients:
1 teaspoon rubbed sage
½ teaspoon salt
¼ teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
½ cup sugar
1 tablespoon cornstarch
¼ cup vinegar
¼ cup water
2 tablespoons soy sauce

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 3 hrs 20 mins
Yields: 8 servings

Calories: 472.1
Fat: 24.6 g
Saturated fat: 9 g
Carbohydrates: 13.9 g
Sugars: 12.6 g
Dietary fiber: 0.1 g
Protein: 45.8 g
Cholesterol: 137.8 mg
Sodium: 470.4 mg
Banana Bran Muffins


Ingredients:
bananas, 2% low-fat milk, light brown sugar, canola oil, egg, pecans, raisins, unbleached flour, baking powder, salt, cinnamon, nutmeg

Directions:
Put bananas in large bowl and blend with an electric mixer until well mashed.  Add bran cereal and milk, and let stand for 5 minutes.
Add brown sugar, oil, and egg to mixer bowl and blend well.  Add pecans and raisins, and blend inches.
In another bowl, combine flour, baking powder, salt and spices.  Stir into the bran mixture until just combined.
Spoon batter into greased muffin tins until 2/3 full.  Bake at 375 for 20-25 minutes.
Seared Royal Fillet With English 'better Than Champagne' Sauce


Ingredients:
salmon fillets, unsalted butter, shallots, fresh chervil

Directions:
Finely chop the shallots
In an small saucepan, melt 25g of butter over a low heat and add the shallots.
Turn up the heat and add the Champagne, bubble until it has reduced by half.
Add the cream and reduce by half once more.
Lower the heat and whisk in the butter, a little at a time.
Season with salt and petter, and keep warm.
Heat a ridged griddle pan, brush the salmon very lightly with ground nut or sunflower oil.
Sear the salmon for no more than a minute on each side, just until it colours lightly.
Slice the salmon into slices, roughly the width of your little finger.
Fan out on a plate, and allow three slices per person.
Drizzle the warm sauce add garnish with a teaspoon of caviar an a sprig of chervil.
Serve with the rest of the fizz.
Pat's Tomato Bread Soup


Ingredients:
olive oil, garlic cloves, beef broth, tomatoes, fresh basil leaves, fresh spinach leaves

Directions:
Put olive oil in a soup pot and add crushed garlic and bread., Saute bread until golden., Add beef broth and tomatoes., Cover and simmer for 30 minutes., Remove cover and simmer an additional 40 minutes., Just before serving, add fresh basil leaves or spinach leaves., Cooking time is approximate.
Puppy Love Treats


Ingredients:
rolled oats, margarine, boiling water, cornmeal, white sugar, peanut butter, milk, egg, whole wheat flour

Directions:
Preheat oven to 325°F.
In a large bowl combine oats, margarine, and boiling water.  Let stand 10 minutes.
Grease cookie sheet.
To oat mixture, stir in corn meal, sugar, peanut butter, milk, and egg.
Mix in wheat flour one cup at a time until stiff dough has formed.
Turn out dough onto a lightly floured surface, mixing in additional flour as needed to form a smooth dough that is no longer sticky.
Roll or pat out dough to a 1/2" thickness.
With knife or cookie cutters, cut into desired shapes and place 1" apart on cookie sheet.
Bake 35-45 minutes until golden brown.
Cool before serving.
Place in a loosely covered container.
Prepare to receive doggie love!
Jalapeno Cream Cheese Rollups


Ingredients:
cream cheese, black olives, burrito-size flour tortillas

Directions:
The cream cheese should be softened.  If it is not put it in a microwaveable bowl and microwave for 1 minute.  Stir after a minute and microwave for 30 seconds more.
Add the ranch dressing mix and stir.
Drain the olives and jalapenos.
Chop the carrots, jalapeno and olives using a food processor or knife until they are finely diced.
Add to the cream cheese mixture and mix thoroughly.
Trim the rounded edges off the tortillas making them square.
Lay some plastic wrap on the counter and place the tortilla on it.
Spread the cream cheese mixture on the tortilla to an even thickness.  It should be about 1/8 of an inch or so.  Roll the tortilla up and wrap it in the plastic wrap.
Gently squeeze the tortilla to even out the distribution of the cream cheese.
Continue until all the mixture is used.
Put the rolled up tortillas in the refrigerator for a couple of hours.
When ready to serve remove the plastic and slice the rollups into 1/2 inch rolls.  Serve with Salsa.
Easier Chicken Marsala
Category: main-dish
By D. Alexander

Here's a lighter version of one of my favorite chicken dishes. For my family, this one's a keeper!

Ingredients:
¼ cup all-purpose flour
½ teaspoon garlic salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4  boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced fresh mushrooms
½ cup Marsala wine

Directions:
In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly. Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 286
Fat: 10.1 g
Saturated fat: 3.3 g
Carbohydrates: 11.4 g
Sugars: 2.7 g
Dietary fiber: 0.5 g
Protein: 27.9 g
Cholesterol: 79.6 mg
Sodium: 313.4 mg
Baklava


Ingredients:
walnuts, butter, ghee, sugar, pistachios, phyllo dough, sugar, water, lemon juice

Directions:
To make the sugar syrup:
In a pan put the water and sugar and heat until boiling.
Once it start boiling add the lemon and leave in for another 15 minutes until the syrup start thickening.
Set a side to cool.
To make the baklava.
-	Preheat oven.
-	Brush the surface of  the baking tray ( square or rectangular shape 24 x40 cm] with oil.
-	Melt the butter or the ghee.
-	Put on layer of dough in the baking tray and brush it with the ghee, repeat 6 times.
-	On the side mix the walnuts with the sugar and the pistachios.
-	spread the walnut mix equally on top of  the dough.
-	spread ¼ cup of the ghee on top of  the walnuts.
-	put another dough on top of the walnut and brush it with ghee.
-	repeat the last step 12 times.
-	wet your fingers with water and gently wipe the last dough.
-	brush the last dough with ghee generously.
-	cut the baklava into small squares.
-	Put the baklava in the oven.
-	Bake on 325 for about half an hour then on 450 for the last 5-10 minutes until it turns golden and crunchy.
-	Take the baklava out of the oven and immediately pour the cooled  sugar syrup on it.
-	Serve at room temperature.
Baked French Toast


Ingredients:
butter, eggs, half-and-half, milk, sugar, vanilla extract, ground cinnamon, ground nutmeg, salt, butter, light brown sugar, pecans, light corn syrup, ground cinnamon, ground nutmeg, water

Directions:
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs]. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
Praline Topping:
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
Raspberry Syrup:
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.
Mama's Italian Wedding Soup
Category: soups-stews-and-chili
By Lalena

This hearty soup was inspired by a soup I tasted at an Italian wedding. It is sure to please just about everyone! Serve hot with Parmesan cheese sprinkled on top.

Ingredients:
1 pound extra-lean ground beef
2  eggs, beaten
¼ cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 ½ quarts chicken broth
2 cups spinach - packed, rinsed and thinly sliced
1 cup seashell pasta
¾ cup diced carrots

Directions:
In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 10 servings

Calories: 168.9
Fat: 6.9 g
Saturated fat: 2.4 g
Carbohydrates: 12.7 g
Sugars: 2.2 g
Dietary fiber: 1 g
Protein: 13.1 g
Cholesterol: 70.5 mg
Sodium: 1045.1 mg
Healthy Fudgy Brownies


Ingredients:
carob chips, butter, quick oats, toasted wheat germ, non-fat powdered milk, baking powder, eggs, raw sugar, granulated sugar, vanilla

Directions:
Melt chocolate chips and butter in the microwave about 45 seconds; stirring occasionally until completely melted; set aside.
Combine the dry ingredients, except for sugar, in a bowl.
In another large bowl, beat egg whites with sugar and vanilla until slightly thick.
Stir in chocolate mixture and then the dry ingredients.
Spread into an 8-inch square baking dish sprayed with cooking spray.
Bake at 350° for 25-30 minutes; until edges are firm and top is crisp.
Cool completely before cutting into bars.
Boneless Pork Chops With Sage Cream


Ingredients:
boneless pork chop, milk, salt, green onions, sage leaves, olive oil, white wine, Dijon mustard, panko breadcrumbs

Directions:
Place trimmed pork chops in a large, shallow casserole.
Combine the milk and salt and pour over the chops.
Refrigerate for at least 1 hour (maximum 4.] Turn once during the brining.
Combine the green onions, sage, olive oil, white wine, mustard and a pinch of salt and pepper in a food processor.
Process until it's as creamy as your machine will manage. Set aside.
Combine the bread crumbs with a scant teaspoon of salt and plate.
Drain chops one at a time, letting the milk drip off, then press each side in the bread crumbs.
In a large skillet, heat the vegetable oil over medium-high heat.
Fry the chops MAXIMUM 3 minutes per side.  Don't crowd the pan; you may have to do a second batch.
Serve the pork on top of a generous handful of undressed baby spinach (looks great on wooden boards.].
Either drizzle the sage cream over the meat and spinach with a spoon or serve each person a small ramekin portion on the plate.
Strawberry Poke Cake
Category: desserts
By Bibi

Fresh or frozen strawberries and sweetened whipped cream take your box cake mix to another level. Once chilled, cut into servings and top each piece with sweetened whipped cream. Garnish with strawberry slices, if desired. Store leftovers in the refrigerator.

Ingredients:
1 (15.25 ounce) package white cake mix (such as Pillsbury®)
3 ounces white cake mix extender
1 ¼ cups water
4  egg whites
⅓ cup vegetable oil
1 (10 ounce) jar strawberry preserves
1 ½ cups sliced fresh strawberries, pureed
1 tablespoon confectioners' sugar
1 teaspoon lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan. Blend cake mix plus extender, water, egg whites, and oil together in a bowl using an electric mixer until just moistened. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes. Meanwhile, combine strawberry preserves and pureed strawberries in a medium bowl. Stir in confectioners' sugar and lemon juice. Refrigerate until ready to use. Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes. Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly spread the strawberry sauce over the cake, letting it fill the holes. Refrigerate until completely chilled.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 1 9x13-inch cake

Calories: 310.7
Fat: 10.8 g
Saturated fat: 1.7 g
Carbohydrates: 51.3 g
Sugars: 39.4 g
Dietary fiber: 0.8 g
Protein: 3.3 g
Sodium: 305.5 mg
Ground Beef Mexican Style


Ingredients:
ground beef, salsa, water, green pepper, green onion, sour cream, cheddar cheese, tomatoes

Directions:
In a large non stick skillet cook and stir ground beef until browned.
Drain off excess fat.
Stir in salsa and water.
Simmer for 10 minutes.
Meanwhile cook pasta until al dente, drain.
Stir in green pepper and onions and continue simmering until veggies are crisp tender.
Stir in noodles and sour cream.
Sprnkle grated cheese on top and cover pan until cheese melts.
Sprinkle tomatoes on top and serve.
Easy Smothered Beef/Moose/Venison


Ingredients:
onions, water, salt, pepper, margarine, flour

Directions:
Dredge roast in flour, salt and pepper.
Heat dutch oven or other large covered baking dish.
On the stovetop, brown roast in margarine.
Add water enough to cover roast.
Sprinkle with onion soup mix and onion slices.
Place in 350 F oven for 3 1/2 hour covered or follow crock pot instructions for roast of this size.
Serve w/ baked potatoes and green peas.
Peanut Butter Buckeyes


Ingredients:
peanut butter, confectioners' sugar, butter, vanilla extract, graham crackers

Directions:
Line a cookie sheet with waxed paper; set it aside. Using a wooden spoon, mix together the peanut butter, sugar, butter, vanilla extract, and graham crackers, if desired, in a large bowl. (The dough will look dry.]
Roll the dough into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into each ball. Chill them in the freezer until hard, about 30 minutes.
Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using the toothpick as a handle, dip the balls into the melted chocolate, leaving a small circle at the top uncovered. Place the dipped candies back on the cookie sheet and refrigerate until the chocolate is set, about 2 hours. Store in an airtight container in the refrigerator.
BBQ SWEET POTATO & BLACK BEAN BURGER


Ingredients:
sweet potato, black beans, black beans, brown rice, onion, garlic cloves, vegan worcestershire sauce, low sodium soy sauce, barbecue sauce, salt, black pepper

Directions:
Scoop the sweet potato flesh out of the skin into a large bowl.  Discard the skin.  Add black beans to bowl and use a potato masher to mash everything together.  Some whole beans are ok.
Add remaining ingredients and stir until everything is well combined.  Chill mixture  in the refrigerator for 2 hours.  Don’t skip this!  It will help the patties stay together better.
Preheat oven to 400 degrees.
Form mixture into 6 patties and place on a large parchment lined baking sheet.  Brush tops with olive oil.  Bake for 25 minutes.
Remove from oven.  Brush tops with BBQ sauce.  Flip over and brush other side with BBQ sauce.  Return to oven and bake for 15 minutes.  Remove from oven and let stand 5-10 minutes without touching them.  This will help them to set.
Enjoy on a bun with toppings.
Sausage, Kale and Sweet Potato Soup


Ingredients:
onion, garlic powder, pepper, water, chicken bouillon granules, sweet potatoes, kale, old fashioned oats

Directions:
In large pot, heat oil over medium heat.  Add Italian sausage links and cook, turning until browned and cooked through, about 8-10 minutes.
Take sausage out of pot and slice 1/4" thick.
Add onion to the drippings in pot and cook, stirring, until lightly browned, 2-3 minutes.
Return sausage to pot with garlic powder and pepper.  Cook, stirring, for one minute.
Stir in water and chicken bouillon granules.  Add sweet potatoes.  Cover; bring to simmer over medium-low heat.  Cook, stirring occasionally, until potatoes are tender, 10-12 minutes.
Stir in kale.  Cover; cook over low until kale is wilted, 5-6 minutes.
Sprinkle old-fashioned rolled oats over soup.  Cover; cook, stirring occasionally, until oatmeal is softened and cooked through, 5 minutes.
Serve with crusty bread.
Lighter Chicken Parmesan With Simple Tomato Sauce


Ingredients:
panko breadcrumbs, olive oil, parmesan cheese, all-purpose flour, garlic powder, water, boneless skinless chicken breasts, tomato sauce, mozzarella cheese, fresh basil, diced tomatoes, garlic cloves, tomato paste, olive oil, red pepper flakes, fresh basil leaf

Directions:
Adjust an oven rack to the middle position and heat the oven to 475°F.
Combine the bread crumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 20 minutes.  Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the parmesan.
In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt and 1/2 teaspoons pepper together.  In a third shallow dish, whisk the egg whites and water together.
Line a rimmed baking sheet with foil, place a wire rack on top and spray the rack with vegetable oil spray.  Pat the chicken dry with paper towels, then season with salt and pepper.  Lightly dredge the cutlets in the flour, shaking off the excess, then dip in the egg whites, and finally coat with the bread crumbs.  Press on the bread crumbs to make sure they adhere.  Lay the chicken on the wire rack.
Spray the tops of the chicken with the vegetable oil spray.  Bake until the meat is no longer pink in the center and feel firm when pressed with a finger, about 15 minutes.
Remove the chicken from the oven.  Spoon 2 tablespoons of the sauce onto the center of each cutlet; top the sauce with 2 tablespoons of the mozzarella.  Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes.  Sprinkle with the basil and serve, passing the remaining sauce and parmesan separately.
FOR SIMPLE TOMATO SAUCE:  Pulse the tomatoes in a food processor until mostly smooth, about ten one second pulses; set aside.
Cook the garlic, tomato paste, oil and pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes.
Stir in the puréed tomatoes and cook until the sauce is thickened and measures 2 cups, about 20 minutes.
Off the heat, stir in the basil and season with salt and pepper to taste.  Cover and set aside until needed.
Bean Medley Salad


Ingredients:
red onion, green onions, fresh parsley, olive oil, red wine vinegar, white vinegar, sugar, fresh ground black pepper

Directions:
Open can of beans and pour into a strainer.  Rinse off the beans.  Pour into a large mixing bowl.
Repeat first step with the corn, and add to the beans.
Add remaining ingredients and mix together.
This recipe works best if allowed to sit for 24 hours for the flavours to blend.