This is a variation on one of my favourite salads as introduced to me by ex-Caracas Rinconette, now Brussels based Sharon Campbell. Usually served up with husband Chris's fabulous BBQ mixed grills at the Boca de Uchire Beach House.

Oh, Happy Days. 

A yummy three bean salad recipe is made with lima beans, Spanish onions, chickpeas (or green beans' sorry Sharon, not following your original recipe!) kidney beans, vinegar, and sugar and oil. A marinated three bean salad, perfect for BBQs or any occasion.

Marinated Three-Bean Salad. - Serves 8.

Ingredients for three bean salad recipe

1 (8-ounce) can lima beans

1 (8-ounce) can chick peas

(or use 1 can cut green beans)

1 (8-ounce) can red kidney beans

1 medium Spanish onion, sliced and chopped.

1/2 cup chopped green pepper

1/2 cup chopped celery

(Keep some celery leaves for a garnish)

2/3 cup vinegar

1/2 cup salad oil

1/4 cup sugar

3 cups halved cherry tomatoes

1 teaspoon celery seed

Click here for the full Marinated Three Bean Salad recipe

Baked Shrimp and Crab Salad

1 green bell pepper, chopped
1 onion, chopped
1 cup finely chopped celery
6-ounces crabmeat, picked free of any broken shells
4-ounces  medium shrimp 3/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 cup buttered cracker crumbs or bread crumbs

Preheat oven to 350 degrees F. Grease a medium casserole dish or medium glass baking dish with butter.

In a large bowl, combine the bell pepper, onion, and celery. Add the crabmeat and shrimp, and then the mayonnaise, salt, pepper, and Worcestershire sauce, tossing gently with a plastic spatula to combine. Spoon the mixture into the prepared dish. Sprinkle crumbs over top. Bake until a golden brown crust develops, about 30 minutes.

1/2 bell pepper, chopped
1 green onion, chopped
1/2 large carrot, chopped
1/8 cup chopped fresh parsley leaves
1/2 cabbage head
1/2 cup sour cream
1/2 teaspoon seasoning salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar

Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn't become mushy. Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.

Serve this with Chicken Brunswick Stew

  A delicious Potato Watercress Salad with a yoghurt dressing with either horseradish or wasabi to spice it up. 

Full recipe here Potato Watercress Salad

Blue cheese and walnut salad

Blue Cheese and Walnut Salad with Maple Dressing

Greek Dip and Salad

Greek food is a wonderful mix of oriental and European dishes, here's a couple of party dishes, or just use them as snacks or apertisers. One is an aubergine dip, the other isa classic Greek salad.