Taken from my “Favorites” folder!

This is always a huge hit at barbecues and it’s great to take to potlucks, plan ahead there is a 24 hour refrigeration time

Servings 10-12

INGREDIENTS:

1 (15 ounce) can garbonzo beans, rinsed and drained

1 (15 ounce) can red kidney beans, rinsed and drained

1 (15 ounce) can black  beans, rinsed and drained

1 green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and finely chopped

1 (14 ounce) can corn niblets, drained (can use 2 cans)

1 red onion, chopped or sliced

2 cups small grape tomatoes

Dressing:

1/2 cup vegetable or Canola oil

1/2 cup red wine vinegar

2 tablespoons fresh lime juice

1 garlic clove, minced (or 1/2 teaspoon garlic powder)

1 teaspoon cumin

2 teaspoons chili powder

1/4 cup finely chopped cilantro

1-1/2 teaspoon seasoned salt or white salt, or to taste

1/2 teaspoon fresh ground black pepper

Tabasco sauce, to taste

INSTRUCTIONS:——————————————————

For the dressing; in a bowl whisk together all dressing ingredients until combined adjusting the Tabasco sauce to taste.

In a large glass bowl combine the beans, bell pepper, jalapeno pepper, corn and onions.

Pour the dressing over then toss to combine.

Season with more salt and pepper if needed.

Cover and chill for 24 hours.

Just before serving mix in the grape tomatoes.

Posted on recipezazz.com

This dressing adds  zip to you salads, it’s a sweeter-style dressing with lots of flavor, this is a great dressing and one I have made many times in the past!

Notes from our test kitchen; you will need to adjust the mayonnaise to suit your taste, I suggest to start with 3/4 cup, the amounts listed on the recipe is enough for 4 cups of cooked pasta or 3 pounds of potatoes

Servings 10-12

Ingredients:

1/2 cup sugar (use 1/2 cup scant,  for a less sweeter dressing reduce by 2 tablespoons)

2 tablespoons all-purpose flour

1/2 teaspoon dry mustard powder (mustard lover’s increase to 1 teaspoon)

1 teaspoon garlic powder

1 teaspoon seasoned salt or white salt

2 large eggs, lightly beaten

1/2 cup vinegar (white or cider vinegar)

1/4 cup half and half cream or milk

1/4 cup water

3/4 to 1 cup mayonnaise (such as Hellman’s Mayonnaise, do not use salad dressing)

fresh ground black pepper

Instructions:

In a small saucepan combine the sugar with next 4 dry ingredients.

Add in eggs, vinegar,  cream and water; bring to a boil whisking constantly until bubbly and thickened; remove from heat and cool slightly.

Add in mayonnaise starting with 3/4 cup and adding in more until desired taste is achieved.

Season with pepper to taste.

You will also find this recipe on Recipezazz.com

This dressing is wonderful tossed with romaine lettuce, cherry tomatoes, chopped bacon, and salad croutons

Notes from our test kitchen for a creamy dressing add in 2 tablespoons mayonnaise or to taste

Servings 6

Ingredients:

3 tablespoons lemon juice

2/3 cup olive oil

2 garlic cloves, minced

1/2 teaspoon salt

3-4 tablespoons fresh grated Parmesan cheese

fresh ground black pepper

Instructions:

Blend all ingredients in a food processor until combined.

Chill for a few hours before using.

Drizzle over salad.

This is also great between a tortilla as a wrap,  bread slices or scooped on a bed of lettuce, which ever way you serve it this will be a huge hit!

Notes from our test kitchen; 2 cooked chopped chicken breasts may be used in place of the tuna,  cooked turkey also will work, you will need to adjust the curry powder to taste or you may omit,  if I am making this with chicken or turkey I also add in some finely chopped garlic dill pickles.

Servings 3

Ingredients:

1/2 cup mayonnaise (low-fat or regular)

1-2  teaspoons Dijon mustard

pinch curry powder (or adjust to taste)

1-2 tablespoon sweet relish

1 (6 ounce) can oil-packed flaked light or white tuna,  drained

1 green onion, chopped

1 celery rib, finely diced

1 Granny Smith apple, peeled, cored and chopped

seasoned salt and fresh ground black pepper

3 large croissants, sliced in half

soft butter (optional)

3 large lettuce leaves

3-6 slices Swiss cheese

Instructions:

Squeeze out excess moisture from the tuna using your hands, then transfer to a medium bowl.

Add in green onion, celery and apple; toss to combine.

In another bowl whisk the mayo with Dijon mustard,  curry powder and sweet relish (I suggest to start with 1/8 teaspoon curry powder and add in more to taste) add to the tuna mixture and mix to combine adjust the mayonnaise if needed.

Season with salt and pepper.

Cover and chill for at least 2 or more hours.

Lightly toast the croissant halves, spread with soft butter if desired then top with a lettuce leaf.

Top top each leaf with the tuna mixture , then a slice of cheese.

Cover with remaining croissant half.

Posted on www.recipezazz.com