Bean Salad

The following recipe is from a good friend of mine. She also happens to be an excellent photographer. If you have a chance stop by her site and look at her wonderful photos.

We had this bean salad as a side dish, but I took home leftovers and ate it wrapped in a tortilla. It was awesome!

15 oz cans of the following

  • Black Eye Peas
  • Kidney Beans
  • Black Beans
  • White Beans

Drain all the beans and put them in a bowl
For every can of beans add:

  • 1/2 tsp of seasoning salt (or just regular salt)
  • 1/4 tsp lemon pepper (or just regular pepper)
  • 1 tsp minced garlic
  • 1 tbsp sesame seed
  • 1 tbsp sunflower seed
  • 1 tbsp flax seed

Add according to your taste:

  • chopped green onions
  • red vinegar
  • olive oil
  • peanuts (optional)

Mix together and serve. This tastes better the longer it sits in the fridge, so I would recommend making it the day before you want to serve it.  This is a healthy and inexpensive salad that even my kids ate and enjoyed!
Don’t forget to stop by Jessie Leigh’s blog from more super salads served up in the Bloggy Progressive Dinner. There are great giveaways and a recipe link up each day.

This post may contain a link to an affiliate. See my disclosure policy for more information.



I can’t believe it is already time for another Kitchen Tip Tuesday. My weeks are flying by. This week I have some banana tips. Bananas are cheap, healthy, and most kids like them. They are also versatile. You can eat them plain, put them on cereal, use them in desserts, smoothies, and of course, make banana bread with them.

When your bananas are getting spotted and no one wants to eat them here are some ways to use them:

3 Ways to Freeze the Bananas

Freeze them with the skin on because when the bananas thaw they are very runny and mushy, I use these in banana bread or banana muffins.  (Pssst…if you love banana muffins, then be sure to try these delicious Mocha Banana Muffins!)

Peel the bananas and freeze them in ziploc bags, I use these in smoothies. Be sure to read my Smoothie Tips!

Slice the bananas and freeze on a cookie sheet. Once they are frozen, transfer them to a ziploc bag in the freezer, my kids like these for snack. They also can be used in pancakes like this recipe for Banana Nut Pancakes or desserts that call for sliced bananas.

Our favorite smoothie recipe:

  • 2 frozen bananas
  • 2 cups frozen strawberries
  • 1 cup vanilla yogurt
  • 1 orange (peeled to the white part)
  • 1 apple (peeled and cored)
  • 1 pear (peeled and cored)
  • splash of milk depending on how thick you like your smoothie

Blend all ingredients together and serve.

My Tip: Bananas are great in smoothies because they mask the flavor of other foods that you might not think of putting in a smoothie. I can add spinach or carrots to a fruit smoothie and no one notices if I also add bananas. Using frozen bananas also give smoothies a creamier texture.

Bake the Bananas

Banana muffins are a staple around our house, I make them at least once a week for lunch and try to freeze the extras for snacks.

Here is the recipe I use for banana muffins, however I usually triple it as I have seven kids….

  • 1 1/2 cups flour (I use fresh ground wheat)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 shake of cinnamon
  • 1 egg
  • 2 mashed bananas
  • 3/4 cup sugar
  • 1/4 cup applesauce

Mix together and bake @ 350 degrees for about 15 minutes. Cook longer for bread, shorter for mini muffins.


Next time you are at the store and over ripe bananas are on sale, stock up and freeze them for later.

A few more of my favorite Banana Recipes:

What’s your favorite banana recipe?

This post may contain a link to an affiliate. See my disclosure policy for more information.