6 Bean Salad

6 BEAN SALAD

Rating: 4.5 out of 5.
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6 BEAN SALAD

I love a good bean salad. I just find it so much more exciting than a regular old garden salad and it’s so much more filling! Filled with 6 different varieties of beans and finely chopped vegetables, this 6 Bean Salad really hits the spot!

Beans, beans and more beans, plus some veggies!

Please don’t feel restricted when it comes to this 6 Bean Salad recipe. You can swap or add/replace the vegetables depending on what you have on hand. However, the cucumbers in brine with garlic are pretty crucial in bringing in that extra punch of flavour and acidity. If you don’t have any cucumbers in brine with garlic on hand, then it’s crucial that you add some lemon juice, apple cider vinegar or other type vinegar. Perhaps before you try changing this recipe too much though you can give mine a shot 😉

Want to try some other salads?

Beet Salad

Bocconcini Salad

Creamy Broccoli Salad

Greek Quinoa Salad

Potato Salad

6 BEAN SALAD

6 Bean Salad

6 varieties of beans, with finely chopped vegetables to make a deliciously hearty salad
Prep Time 10 mins
Course Salad, Side Dish
Servings 8 servings

Equipment

  • Small bowl

Ingredients
  

  • 540 mL canned 6 bean mix drained and rinsed
  • 1 stalk celery finely chopped
  • ¼ small red onion finely chopped
  • ½ small red bell pepper finely chopped
  • 1 large cucumber in brine with garlic
  • 1 tsp brine brine from the cucumber in brine with garlic jar
  • ½ tsp olive oil extra virgin
  • ½ – 1 tsp salt to taste
  • ½ – 1 tsp pepper to taste

Instructions
 

  • Drain and rinse the beans from the can. Chop all the vegetables and combine all the ingredients in a small bowl. Salad tastes best when it has some time to sit in the fridge, at least 1 hour. Serve and enjoy!

Notes

Store in the fridge for up to 3 days. 
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword 6 bean salad, bean salad, salad

Beet Salad

BEET SALAD

Rating: 5 out of 5.
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BEET SALAD

Here’s my absolute favourite beet salad…

…and it’s my momma’s recipe. I love my mom’s cooking and there are so many recipes of hers that are my absolute favourites. This is definitely one of them. Whenever I’m away for a long time I always request the same meal: lasagna, beet salad and potatoes. I would die very happy if that was my last meal.

Beet Salad

This beet salad might take a while, but it really is super easy to make. Most of the cooking time is spent boiling the beets so it doesn’t actually require that much work. The rest of the time is spent letting it sit and marinate. It’s a great party salad because it makes a decent serving, but if you’re not serving a ton of people, don’t fret! This salad stays good for a week in the fridge and it suits a variety of dishes, particularly a meat and potato combo.

Want to try some other salads?

Bocconcini Salad

Creamy Broccoli Salad

Greek Quinoa Salad

Potato Salad

Imitation Crab Pasta Salad

Beet Salad

Beet Salad

A delicious cold beet salad
Prep Time 1 d 10 mins
Course Salad
Cuisine Polish

Equipment

  • Large pot
  • Medium-large serving bowl

Ingredients
  

  • 2 lb beets peeled and cooked til soft
  • 398 mL peas & carrots canned; drained
  • 341 mL corn canned; drained
  • 4 cucumbers in brine and garlic chopped
  • 1 stalk leek chopped
  • 1 cup mayonnaise
  • tsp salt

Instructions
 

  • Peel and boil your beets for 40-60 minutes or until soft.
  • Grate the beets into a bowl and add the remaining ingredients. Mix until well combined and refrigerate for 24 hours for best results. The salad must sit for a few hours at least to let the flavours marinate.

Notes

If you want to avoid having your hands turn pink, I highly suggest wearing gloves while handling the beets!
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword Beet Salad, beets, Bocconcini Salad, cold beet salad, cold salad

CREAMY BROCCOLI SALAD

CREAMY BROCCOLI SALAD

Rating: 5 out of 5.
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CREAMY BROCCOLI SALAD

A simple cold creamy broccoli salad…

Perfect for your BBQ this labour day long weekend! I’m a really big fan of cold and raw vegetable salads and this creamy broccoli salad really hits the spot. It’s a little sweet and tangy and is such a great side to almost any meal. I decided to keep it quite simple and limit the number of ingredients, but you can definitely add some cheddar cheese or bacon to this as well. You can also substitute the sunflower seeds for another type of seed or nut, like pumpkin seeds or cashews. Don’t like craisins? Substitute those for some raisins or other dried fruit. All in all you can definitely play around with this recipe, but to keep it simply, follow the directions below!

Creamy Broccoli Salad

Want to try some other salads?

Greek Quinoa Salad

Potato Salad

Imitation Crab Pasta Salad

Creamy Broccoli Salad

Creamy Broccoli Salad

A deliciously simple, cold creamy broccoli salad
Prep Time 10 mins
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 8

Equipment

  • Bowl

Ingredients
  

  • 2 heads broccoli cut into small florets
  • ¼ cup sunflower seeds
  • ¼ cup craisins aka dried cranberries
  • ¼ cup red onion finely diced

Dressing

  • 1 cup mayonnaise
  • tbsp sugar
  • tbsp apple cider vinegar

Instructions
 

  • Combine all the dressing ingredients and whisk together until well combined. Set aside.
  • Combine all the salad ingredients in a bowl and coat with the dressing. Stir until coated evenly. Refrigerate for at least 1 hour before serving.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword broccoli, cold creamy broccoli salad, creamy broccoli salad

Greek Quinoa Salad

GREEK QUINOA SALAD

Rating: 4.5 out of 5.
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GREEK QUINOA SALAD

A Greek quinoa salad that’s full of vegetables

If you know me, you know I’m not the biggest salad person, especially boring green salads. This Greek quinoa salad on the other hand, is not boring in any way shape or form. Full of veggies and flavour, this super simple and healthy quinoa salad is the perfect side dish for your summertime meals.

How to make it

When it comes to salads, it’s important to have different textures to make the salad more exciting. The other important piece is to chop everything in a uniform way. You don’t want some vegetables 3 times the size of others, so it’s important to cut everything in a consistent way.

A lot of the flavour comes from cooking the quinoa in vegetable broth, so be sure not to miss this step! Alternatively, you could cook your quinoa in water, but in that case you’ll have to add some seasoning at the end.

Greek Quinoa Salad

Want to try some other salads?

Bocconcini Salad

Creamy Broccoli Salad

Potato Salad

Imitation Crab Pasta Salad

Greek Quinoa Salad

Greek Quinoa Salad

A deliciously fresh and flavourful cold Greek quinoa salad
Prep Time 10 mins
Cook Time 15 mins
Course Salad, Side Dish
Cuisine Greek

Equipment

  • Medium pot
  • Medium bowl

Ingredients
  

  • 1 cup quinoa cooked as per packet instructions
  • 1 tsp vegetable bouillon
  • ½ lemon juiced
  • ¼ English cucumber quartered
  • ¼ small orange pepper diced
  • Handful cherry tomatoes quartered
  • 2 tbsp red onion finely diced
  • 6 olives I used green olives stuffed with garlic
  • ½ cup fresh parsley chopped
  • 3 tbsp feta cheese crumbled

Instructions
 

  • Cook 1 cup of quinoa as per the packet instructions, adding the vegetable bouillon to the water for added flavour. Once cooked, set aside and let it cool.
  • In a medium bowl, add the quinoa, lemon juice, cucumber, pepper, cherry tomatoes, red onion, olives, parsley and feta. Mix until well combined and it’s ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cold quinoa salad, greek, greek quinoa salad, quinoa salad

BOCCONCINI SALAD

BOCCONCINI SALAD

Rating: 5 out of 5.
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A super simple and fresh salad…

After my latest Flora Friday post featuring basil, I just had to use the fragrant culinary herb in my next meal. This bocconcini salad highlights basil perfectly because its flavour enhances and brings the entire dish to life. This salad is super fresh and so quick and easy that it’ll only take you a few minutes to throw together. Paired perfectly with Italian cuisine, last night’s Italian themed dinner featured this delightful salad making it the perfect accompaniment to our chicken parm and inspired taste’s focaccia bread.

Bocconcini Salad

It’s all about quality…

Any recipe with few ingredients requires the best quality ingredients. There’s no where to hide with this bocconcini salad so I definitely recommend using top quality ingredients. Fresh basil from the garden brings a fragrant freshness to the salad. While perfectly ripe cherry tomatoes ensures you have a nice crisp bite each mouthful. Lastly, dressing your bocconcini salad with a high quality olive oil and salt will provide a noticeably tastier difference.

Tips and tricks

  • Cut your cherry tomatoes in half lengthwise as well as the bocconcini cheese. I find the smaller bites allow for better flavour distribution and the tomato juice adds to the dressing.
  • When chopping your basil, stack your washed basil leaves on top of one another. Then roll the stacked leaves and proceed to chop, which will result in uniformly thin stripes of basil.
Bocconcini Salad

Bocconcini Salad

A simple, fresh and fragrant salad.
Prep Time 5 mins
Course Salad, Side Dish
Cuisine Italian
Servings 4

Equipment

  • Small bowl

Ingredients
  

  • 1 pint cherry tomatoes rinsed and halved lengthwise
  • 100 g bocconcini halved
  • ¼ cup fresh basil chopped
  • ½ tsp salt to taste
  • ½ tsp pepper to taste
  • 1 ½ tbsp olive oil extra virgin

Instructions
 

  • Rinse the cherry tomatoes and cut into halves.
  • Cut the bocconcini cheese into halves.
  • Chop the fresh basil into uniform thin stripes.
  • Combine the tomatoes, bocconcini, fresh basil, salt, pepper and olive oil into a service bowl and mix until the salad is fully dressed.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword basil, bocconcini, Bocconcini Salad, cold pasta salad, italian, tomato

POTATO SALAD

POTATO SALAD

Rating: 5 out of 5.
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POTATO SALAD

With us BBQ-ing so much lately, I simply couldn’t resist sharing another side dish recipe, my potato salad. As a Polish person, you know I love my potatoes, but in this summertime heat serving up a cold version of my favourite side dish is preferred. This easy cold and creamy potato salad is super simple to throw together and can accompany whatever main dish you’re grilling up.

potato salad

How to make it:

Start off by filling a medium pot 2/3 of the way with water and begin to bring to a boil. Next, cut the potatoes in half or quarter them depending on your preference, personally, I like my potatoes to be a bit smaller so I quarter the small potatoes. Add the potatoes to the water (even if it’s not yet boiling, that’s okay) and add 2 tbsp of salt (cooking starch in salted water is key!). Cook the potatoes until tender; they’re ready when your fork pierces through with ease. Drain the potatoes and let them cool.

While the potatoes are cooling, dice the red onion, red bell pepper, celery, radishes, chives, and bacon finely. If you like bigger chunks, feel free to dice the ingredients in larger chunks, just make sure that the ingredients are roughly the same size for a uniform and consistent salad.

Once the potatoes have cooled, combine all the ingredients and mix until well combined. Refrigerate until ready to serve. For presentation purposes, add some fresh dill on top when serving.

potato salad

Variations:

Vegetarian option: just don’t add the bacon! You can also try throwing in different veggies based on your personal preference.

Vegan option: omit the bacon and substitute regular mayo for vegan mayo.

Want to try some other salads?

Bocconcini Salad

Creamy Broccoli Salad

Greek Quinoa Salad

Potato Salad

A classic creamy potato salad.
Prep Time 15 mins
Cook Time 10 mins
Course Salad, Side Dish
Cuisine American
Servings 10

Equipment

  • Medium pot
  • Serving bowl

Ingredients
  

  • 1.5 lbs yellow petites potatos quartered
  • 3 stalks celery finely diced
  • 1 small red bell pepper finely diced
  • 1/2 small red onion finely diced
  • 6 stalks chives finely diced
  • 3 strips cooked bacon chopped
  • 2 radishes finely diced
  • 1 tbsp apple cider vinegar
  • 1/2 cup mayonnaise
  • salt & pepper to taste

Instructions
 

  • Boil the quartered potatoes in salted water under tender. Once cooked, drain and cool the potatoes.
  • Combine all the ingredients together in a large bowl and mix until well combined.
  • Garnish with fresh dill and refrigerate until ready to serve.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cold potato salad, creamy, potato, potato salad

IMITATION CRAB PASTA SALAD

IMITATION CRAB PASTA SALAD

Rating: 5 out of 5.
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IMITATION CRAB PASTA SALAD

Summertime dinners and BBQ’s require plenty of fresh and delicious side dishes, so this cold imitation crab pasta salad is perfect for any summertime meal. Don’t be thrown by the use of imitation crab because for the price you absolutely can’t go wrong. However, if you’re feeling bougie, feel free to substitute it for some real crab!

Imitation crab pasta salad

This simple and tasty side dish is super easy to make. Dice up your ingredients, add them to your cold cooked pasta and coat with the dressing and you’re ready to go!

A favourite around the table

I know that a lot of people may not be super into the whole imitation crab aspect of this cold pasta salad, but I wouldn’t recommend leaving it out. The imitation crab is the main component of this dish but you could substitute real crab instead. I tested this dish out on a couple of friends who don’t touch seafood and even they liked it, so it’s sure to be a BBQ favourite.

Imitation crab pasta salad

Tips:

  1. Ensure that you dice the red bell pepper, green onions, radishes and celery quite finely. In my opinion it tastes better when the veggies are cut in a uniform and consistent way.
  2. Feel free to add more chopped fresh dill based on your preference.
  3. Although you can use any type of caesar dressing, Renée’s has been and always will be my absolute favourite. It’s much creamier than most other dressings so the consistency will be more suitable compared to other brands.

Want to try another imitation crab dish? Click here for my crab cake recipe!

Imitation Crab Pasta Salad

A fresh, cold pasta salad dish that’s perfect for your next BBQ.
Prep Time 25 mins
Cook Time 10 mins
Course Salad, Side Dish

Equipment

  • Medium pot
  • Medium bowl

Ingredients
  

  • 450 g macaroni pasta
  • 227 g imitation crab meat chopped
  • 1/2 cup corn kernels
  • 1/2 cup red bell pepper finely diced
  • 2 stalks celery finely diced
  • 2 tbsp green onion finely diced
  • 3 radishes finely diced
  • 1/2 cup mayonnaise
  • 1/2 cup Renée’s Caesar Dressing (or an alternative brand)
  • 2 tbsp fresh dill chopped

Instructions
 

  • In a medium to large pot, bring 5 cups of salted water to a boil. Add macaroni and cook as per packet instructions. Once cooked, drain and rinse with cold water to stop the macaroni from continuing to cook.
  • In a medium to large bowl, add macaroni and remaining ingredients until well combined.
  • Garnish with fresh dill and keep refrigerated until ready to serve.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cold pasta salad, crab, imitation crab, pasta, salad, side dish