Recipes to Share

Here are some more recipes we've been enjoying since we started our $5/day challenge. These are the versions I've been using. I'm not good at using a recipe without modifying, so what you are getting is how I am actually making and eating these things. They are delicious!

Edamame Salad

Ingredients:

5 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

3 tablespoons olive oil

1 lemon, juiced

1 teaspoon white sugar

3/4 teaspoon salt

2 cloves garlic, minced

1 (1 pound) package frozen shelled edamame (green soybeans)

3 cups frozen corn kernels

1 pint cherry tomatoes, quartered

1/2 lb dry black beans, cooked according to package directions

Directions:

1. In a large serving bowl, whisk together the red wine vinegar, balsamic vinegar, olive oil, lemon juice, sugar, salt and garlic. Set aside.

2. Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

 

  Green Bean and Feta salad

Ingredients

• 1 1/2 pounds fresh green beans
• 1 sweet onion, peeled
• 2 cloves garlic, chopped
• 1/3 cup red wine vinegar
• splash balsamic vinegar
• 1/3 olive oil
• 1 tablespoon white sugar
• 3/4 teaspoon salt
• ground black pepper to taste
• 1 dash hot sauce
• 1 dash Worcestershire sauce
• 4 ounces feta cheese, crumbled

Directions

1. Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
2. For the dressing: In a large bowl, whisk together the garlic, red wine vinegar, balsamic vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!