One thing is guaranteed. Put a bean salad in front of me, and it’s going to disappear. For me, it doesn’t get any better or easier. The perfect contrast in textures and flavors. A little sweet. A little tang. There are hundreds of variations on bean salad, and I am pretty sure I’ve made and enjoyed them all. This tangy bean salad is no exception. Made in no time, but better after it gets happy in the fridge for a few hours first.
Like with any good ole bean salad you can change this tangy bean salad up to suit your tastes. I little slices fresh jalapeno is great if you like a little kick. Roasted red bell pepper instead of green bell pepper is also a nice change.
Tangy Bean Salad
Servings 8 servings
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- 2 15 1/2 ounce cans green and wax bean blend
- 1 15 ounce can kidney beans
- kosher salt and freshly ground black pepper
In a large bowl, whisk together the vinegar, sugar, and oil.
Add the onion and bell pepper and mix.
Rinse and drain the beans. Add to the bowl and toss to coat.
Season with salt and pepper, cover and refrigerate for at least 4 hours.
I love putting coleslaw on my pulled pork sandwiches, so why not take that same idea and completely amp-up a hot dog? A grilled all-beef dog. Tender moist smoked pulled pork. Tangy Carolina coleslaw. These Carolina dogs were a big hit in our house.
The idea for these Carolina dogs came from watching the show Eat Street, where the host does what I want to do every day: eat from food trucks. In this case, it was the Evil Weiner truck in Austin, Texas, that caught my eye. What a fantastic hot dog menu!
Don’t use a creamy slaw on these dogs. You want that vinegar hit from a good ole Carolina slaw. It’s easy to make or just pick up some pre-made slaw at the grocery store. Same goes for the pulled pork. I found some pulled pork in the freezer leftover from a recent smoke session, but if you don’t have any on hand, grab some from your local BBQ joint. They’d love to sell you a pound or two.
- All-beef hot dogs
- Hot dog buns
- Pulled pork BBQ
- Your favorite Carolina-style BBQ sauce I prefer Lillie's Q
- Carolina slaw
Cook the dogs as desired.
Toast the buns, if desired.
Warm the pulled pork in a saucepan. Add just enough of the BBQ sauce to get the meat moist, but don't over-sauce it.
Serve hot dogs on buns topped with warmed BBQ pork and plenty of cold slaw.
Onions and bell peppers in a slaw, with a little vinegar kick and a little sweetness. That’s why this Carolina slaw is so good. And celery seed. I love celery seed (celery seed is one of my favorite ingredients in my Fire Eater rub). I make slaws often, just about any time of the year. They usually keep longer than a green salad. To keep your slaw lasting longer only dress the amount of slaw you are serving for a meal. Keep your leftover dressing separate so your slaw ingredients don’t get soggy overnight.
I ended up using some of this Carolina slaw to top some grilled Carolina hot dogs. Slaw on hot dogs (and pulled pork BBQ sandwiches) is almost a requirement. Love that crunch! And this slaw matches up perfectly with my Carolina chicken wings.
Servings 5 cups
- 1 small bag slaw mix 4-5 cups
- 1 small bell pepper chopped
- 1/2 medium sweet onion chopped
- 1/2 cup sugar
- 1/2 teaspoon Kosher salt
- 1/3 cup vegetable oil
- 1/2 teaspoon dry mustard
- 1/2 teaspoon celery seed
- Pinch freshly ground black pepper
- 1/2 cup apple cider vinegar
Combine the slaw mix, green pepper and onion in a large bowl.
Whisk together the remaining ingredients and pour over the vegetables.
Toss to coat.
Refrigerate for 1 hour.
Toss lightly before serving.
Fresh corn season has now just come to an end here in Indiana. Sadly. I love fresh sweet corn. Sweet corn is what makes this tangy coleslaw something special. It definitely tastes as great as it looks. There’s all sort of great crunchy veggies, from onion to bell peppers, to cabbage to carrots. And then there’s the dressing, which is a combination of sweet and tangy.
I can’t say how much we enjoyed this slaw. It screams ‘fresh’! Oh, and if you don’t want to take the time to grill or roast the corn (or you can’t get fresh corn-on-the-cob), substitute canned (drained) corn kernels instead.
Also try my Mardis Gras slaw.
Servings 10 -12 servings
- 3 ears fresh corn shucked
- 1 14 ounce package shredded slaw mix
- 1/4 cup fresh cilantro chopped
- 1 jalapeno seeded, minced
- 1 red bell pepper thinly sliced
- 1/2 red onion thinly sliced
- 1/4 cup vegetable oil
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 3 limes juiced
- Kosher salt and freshly cracked black pepper
Fire up your grill or oven broiler.
Place the corn on the grill or under the broiler, turning occasionally, until nicely charred on all sides.
Remove corn and let cool, then remove the kernels using a sharp knife.
Place corn, slaw mix, cilantro, jalapeno, bell pepper and onion into a large bowl.
In a small bowl, whisk together the oil, vinegar, honey, and lime juice. Pour over slaw mixture and toss to combine.
Season with salt and pepper to taste.
There’s no reason to have a lame side with dinner. I admit it, I spend most of my time concentrating on the main dish, with the side dish being just that… a side thought. I’m working to change that, and this tangy broccoli salad is a great example.
You can also make this tangy broccoli salad using cauliflower. Or get the best of both worlds and make my broccoli cauliflower salad!
Tangy Broccoli Salad
Servings 6 -12
- 6 slices thick-cut bacon
- 3/4 light mayonnaise
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- Florets from 2 medium heads broccoli cut into bite-sized pieces
- 1 small red onion chopped
- Pinch salt
Cook bacon until crisp. Drain and crumble.
Combine the mayo, sugar and vinegar in a large bowl.
Stir in the bacon and remaining ingredients. Cover and refrigerate for 1 hour before serving.