EZ 3 Bean
Someone mentioned cooking. Here's a salad that is a hit with kids. I used to have our scouts make this while camping. Works well and kids actually love it. (Along with a veggie wheel, when they discover PEOPLE can cut carrots, celery, broccoli, and zuccini just like what you buy at the deli.)
Anyway E Z 3 Bean =
E Z 3-Bean Salad
15 oz. can Red (Kidney) Beans
15 oz. can Cut Green Beans
15 oz. can Garbanzo (Cece) Beans
Small 2 oz. can Sliced Olives
¼ Cup Granulated Sugar
1/3 Cup White Vinegar
1/3 Cup Salad Oil
Ground Black Pepper
Large 1 & half Quart Bowl with tight seal lid.
Open and drain beans and olives.
Pour sugar into bowl, add the vinegar and stir until dissolved. (This is a solution that will ‘crack’ the starches on the beans.)
Add the oil, don’t stir.
Shake in the ground pepper until surface lightly ‘dusted.’
Add the beans and olives. Stir until mixed well, or if using a see-thru bowl, seal and ‘roll’ the bowl in your hands until beans are well mixed. (Kids love doing that.) For best flavor, set aside for 2 hours to chill in refrigerator before serving.
Enjoy. Also watch for my stories in The Front Porch periodical. Jim Fox