Beas Favorite Egg Salad Recipes

BEST BEAN SALAD

Steps:

• Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
• Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

BEA'S MASHED POTATO SALAD

Steps:

• Prepare Idahoan Baby Reds following package instructions.
• Stir in pickles, radishes, hard-boiled egg, celery and red onion.
• Combine mayo and mustards in a separate bowl and mix into mashed potato mixture.
• Season to taste with salt and pepper and celery seed if using.

BEA'S MASHED POTATO SALAD

Steps:

• Prepare Idahoan® Baby Reds® following package instructions.
• Stir in pickles, radishes, hard-boiled egg, celery and red onion.
• Combine mayo and mustards in a separate bowl and mix into mashed potato mixture.
• Season to taste with salt and pepper and celery seed if using.

BEA'S MASHED POTATO SALAD

Steps:

• Prepare Baby Reds® Flavored Mashed Potatoes following package instructions; transfer to large bowl. Fold in radishes, celery, egg, pickle and red onion.
• In separate bowl, combine mayonnaise, stone ground mustard and yellow mustard; mix into mashed potato mixture. Season with salt and pepper to taste. Stir in celery seed (if using).
• Tip: For gluten-free lifestyles, note that some prepared mayonnaise contains gluten, so read the label carefully.

BEA'S FAVORITE EGG SALAD

Steps:

• In medium bowl, stir Miracle Whip and vinegar, salt, onion, Worchestershire sauce, mustard and pepper until well mixed.
• Cut up the eggs and add them along with celery, add green pepper to the Miracle Whip mixture. Mix well. Cover and refrigerate till well chilled.
• Serve as you like.

BEAR'S BODACIOUS BEAN BONANZA

Steps:

• Place the dry 16 bean mix into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
• Bring the soaked beans to a boil in a large pot with enough water to cover. Add the diced jerky and simmer for about 2 hours.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the cooled bacon into 1/2-inch pieces.
• Melt the butter in a skillet over medium heat, cook and stir the thawed lima beans in the butter until the beans are evenly browned, about 10 minutes.
• Stir the bacon, lima beans, garbanzo beans, kidney beans, green beans, wax beans, cream-style corn, ham, onions, bell peppers, carrots, celery, honey, molasses, and brown sugar into the pot with the cooked beans and jerky. Cook another 30 minutes or until the beans are tender.