Meet the Cook: I have a taste for beans and find them a great companion to potatoes. A versatile side dish - add ham to make the salad a meal in itself - this one's among the recipes that I've invented myself.
I have three children, all grown.
-Bea Vrsalijko, Belle Chasse, Louisiana
This recipe appeared in our local newspaper years ago. I adapted the recipe to suit our tastes. My husband, Ron, is a great cook, and we've been sharing the kitchen since his retirement. - Sherry Edwards, Camden, Arkansas
"My family loves this cool crisp medley," reports Martha Spears of Lenoir, North Carolina. "It's a unique treatment for extra corn bread. You can fix this refreshing salad ahead of time and vary the vegetables to suit your tastes," she adds.
"Whenever I get asked to potluck parties, this salad usually gets an invitation, too," chuckles Joy Polito Young of New Bern, North Carolina. "Since it takes a little time for the flavors to meld, I sometimes toss it together a day ahead, then add the fresh peppers just before serving."
This rice salad came from my mother's personal cookbook. I'm not sure where she found it, but it sounds like a New Orleans-type of dish to me. I like to make it for special occasions. It tastes especially good with barbecued meats. It also goes well with turkey dishes...and it's nutritious!
Each time I take this dish to a church supper, I get many, many requests to share the recipe. My family has enjoyed this tasty salad for years, and it works very well alongside ham, brisket or chicken. It is inexpensive to make, and the red onion rings add a nice touch of color to a meal. The real beauty of this salad is that it can be made well ahead of time.
My father-in-law's recipe, this salad is both pretty and packed with protein. It's also convenient since it uses a variety of canned beans. It's more flavorful when prepared the night before.—Christi Gillentine, Tulsa, Oklahoma