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Three Bean Salad

Yields 8-10 servings

Three Bean Salad

15 minPrep Time

24 hrCook Time

24 hr, 15 Total Time

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Ingredients

  • 1 can (16 ounces) Cut Green Beans
  • 1 can (16 ounces) Cut Yellow (Wax) Beans
  • 1 can (16 ounces) Red Kidney Beans
  • Optional additions: onion slices, chopped green pepper
  • Dressing
  • 1 teaspoon Salt
  • 1 teaspoon Ground Pepper
  • 2/3 cup Vinegar (apple cider is best)
  • 1/3 cup Oil (mild olive, canola, vegetable)
  • 3/4 cup Sugar

Instructions

  1. Drain and rinse beans. Pour into glass or plastic serving bowl.
  2. In a small saucepan, combine dressing ingredients. Simmer 3 minutes.
  3. Pour over beans.
  4. Cover, chill for 24 hours.

Notes

Makes a great potluck item.

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Taco Rice

Nutrition

Calories

339 cal

Fat

13 g

Carbs

41 g

Protein

21 g
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Serving Size 4 servings

339

Taco Rice

15 minPrep Time

15 minTotal Time

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Ingredients

  • 1/2 pound ground beef
  • 1 medium Onion, chopped
  • 1/2 cup Salsa
  • 8 ounce can Tomato Sauce
  • 1-1/2 cups quick Rice, uncooked
  • 4 cups Lettuce, chopped
  • 2 Tomatoes, chopped
  • 2 ounces Cheddar Cheese, shredded

Instructions

  1. In a large skillet, brown ground beef and onion.
  2. Drain meat and return to skillet.
  3. Add salsa and tomato sauce to the skillet and bring to a boil.
  4. Stir in rice, cover and let stand 5 minutes.
  5. Fluff rice with a fork and transfer to a serving dish.
  6. Serve with lettuce, tomatoes and cheese.

Notes

Serve as a salad or with warmed tortillas.

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Tri-Color Pasta Salad

Nutrition

Calories

1174 cal

Fat

37 g

Carbs

189 g

Protein

37 g
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Yields 8 servings

Tri-Color Pasta Salad

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

  • 1 (16 ounce) package Tri-colored Pasta
  • 2 cups diced Tomatoes
  • 1 cup Red Onion, finely chopped
  • 3/4 cup Cucumber, peeled, diced
  • 1 (16 ounce) bottle Italian Salad Dressing

Instructions

  1. Cook pasta according to package directions, about 10 minutes.
  2. Drain pasta, run under cold water to stop cooking.
  3. In a large bowl, combine cooled pasta with remaining ingredients.
  4. Season with salt and pepper to taste.
  5. Refrigerate before serving, at least 1 hour.

Notes

Serve with your favorite meat or sandwich.

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Veggie Macaroni Salad

Nutrition

Calories

1600 cal

Fat

11 g

Carbs

312 g

Protein

54 g
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Yields 8-10 servings

Veggie Macaroni Salad

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 1 (12 ounce) package Macaroni
  • 1 dozen Eggs, hard boiled, chopped
  • 1 (15 ounce) can Mixed Vegetables, drained
  • 1 cup mayonnaise-style Salad Dressing (i.e. Miracle Whip)
  • 2 Tablespoons Onion, minced

Instructions

  1. Cook macaroni according to package directions. Drain when done.
  2. In a large bowl, mix cooked macaroni with remaining ingredients.
  3. Season with salt and pepper to taste.
  4. Chill before serving (at least 1 hour)

Notes

Good with anything!

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https://ugfoodbank.org/veggie-macaroni-salad/

Tuna Pasta Salad

Nutrition

Calories

256 cal

Fat

1 g

Carbs

42 g

Protein

18 g
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Yields 4 servings

Tuna Pasta Salad

A Summertime favorite

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Ingredients

  • 2 cups elbow or shell macaroni
  • 1 can tuna (5.5 oz.) drained
  • 2 sticks celery, chopped
  • 3 eggs - hard boiled, chopped
  • 1/4 cup green pepper, chopped (optional)
  • Dressing
  • 1 cup mayonnaise or salad dressing (i.e. Miracle Whip)
  • 1 Tablespoon prepared mustard
  • 1 teaspoon vinegar
  • 2 teaspoons sugar
  • Salt and pepper to taste

Instructions

  1. Cook macaroni per package directions
  2. Drain, Rinse with cold water
  3. Combine cooked macaroni, tuna, celery, eggs and green pepper
  4. In a separate bowl, mix together all dressing indredients
  5. Add dressing to macaroni mixture, mix well
  6. Chill several hours

Notes

Serve on lettuce leaves. Add fresh fruit for dessert.

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