Dense Bean Salad with Lemon Dijon Dressing That Still Tastes Fresh on Day Three

I know a lot of dense bean salads start out with big promises, then they spend the night in the refrigerator absorbing all the dressing until everything tastes dull and oddly wet at the same time. I wanted mine to stay fresh longer, so I drained the beans really well, kept all the veggies chopped small, and made a lemon-Dijon vinaigrette that coats everything and doesn’t pool at the bottom of the bowl. By the second day, it tastes even better because the beans pick up the dressing while the cucumbers, peppers, herbs, and feta keep everything from turning into refrigerator mush.

I just got home from a trip that as usual, the eating was deliciously excessive. It starts with the ordering of many, many desserts, because RESEARCH. Cocktails before and after dinner, more desserts, then discussions of getting additional desserts get thrown around. I still didn’t get the Japanese cheesecake I wanted to try or the best ice cream there, which supposedly comes from a dry cleaning establishment. Next time.

And honestly, somewhere around the airport ride home, all I could think about was this bean salad. Because after excess, something filling, that doesn’t involve brown butter or a cream sauce, sounded good.

I often throw this together after traveling because it feels good to eat without feeling like I’m auditioning to become a wellness influencer. Because never.

I like keeping a bowl of it in the refrigerator and scooping it next to something simple like pork tenderloin, grilled chicken, or whatever protein I happen to have around. I know lots of people eat dense bean salad as their entire meal, which honestly, I respect, but I prefer it as part of dinner. It satisfies me enough that I don’t miss the vacation food and doesn’t feel like a “getting back on track” meal.

It’s the kind of salad that gets better every time you open the refrigerator. Because everything is chopped small, every portion gets a little of everything instead of random bites of beans followed by random cucumber chunks. It’s enough for lunch without feeling like you immediately need something else an hour later.

It’s refrigerator food for those of us who care intensely about texture.

What Makes This Different

• I use three different beans instead of making the entire salad around chickpeas alone. The black beans make it feel heartier, the cannellini beans soften the texture so it doesn’t turn into a bowl of identical bites, and the chickpeas are the heart of it. The trio keeps the salad from tasting repetitive.
• I also like to chop everything small. I want every scoop to have cucumber, tomato, feta, herbs, beans, and dressing all together instead of one bite that’s all cucumber followed by another that’s just beans.
• Draining the beans really well makes a difference. If the beans are still sitting in extra water, the lemon Dijon dressing gets diluted almost immediately once everything chills. Letting them drain while you prep the vegetables keeps everything tasting the way it’s supposed to after chilling.
• And the lemon-Dijon dressing tastes fresher than a lot of bottled dressings poured over bean salads. The lemon juice, Dijon, garlic, and vinegar coat everything without making the salad feel weighed down.
• I put the feta in near the end. If you stir it in at the beginning, it disappears into the dressing instead of staying throughout the salad in salty, creamy bites, which is part of the payoff.
• This salad is great for cold leftovers. By the second day, the beans absorb the dressing while the vegetables still have some crunch left.

Ingredients

• Chickpeas – They hold together after chilling and absorb the lemon-Dijon dressing without turning mushy by the second day.
• Black beans – Make the salad feel more satisfying than dense bean salads made entirely around chickpeas.
• Cannellini beans – Softer and creamier than the other beans.
• Cucumber – Keeps the salad crisp after chilling.
• Cherry tomatoes – Break up all the beans with some acidity and juiciness throughout the salad.
• Shredded carrots – Keep the salad from becoming entirely bean-on-bean texture.
• Red onion – Finely chopping it helps the flavor spread evenly instead of randomly punching you in the face halfway through lunch.
• Red bell pepper – Survives refrigeration better than a lot of softer vegetables do.
• Fresh parsley – Bean salads can start tasting dull without fresh herbs mixed in.
• Feta cheese – Salty, creamy little bites throughout the salad that balance all the lemon and vinegar.
• Olive oil – Helps the dressing coat the beans.
• Fresh lemon juice – One of the reasons this salad still tastes good after a few days in the refrigerator.
• Red wine vinegar – Helps the dressing still taste good after a few days in the refrigerator.
• Dijon mustard – Helps emulsify the dressing so it clings to the beans and chopped vegetables instead of separating in the refrigerator.
• Honey – Enough to soften the edges of the lemon juice, vinegar, and Dijon without making the dressing taste sweet.
• Garlic – Keeps the dressing from tasting too lemony.
• Dried oregano – Helps everything taste like it belongs in the same bowl.
• Salt and black pepper – You need it.
• Red pepper flakes – Optional, but good if you want some heat.

How to Make Dense Bean Salad with Lemon Dijon Dressing

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (drain the beans and chop everything small)
  Drain and rinse all three beans really well, then let them sit in a colander while you prep everything else because extra bean water is how good dressing gets diluted once everything chills. Dice the cucumber, tomatoes, bell pepper, and red onion fairly small instead of leaving everything in giant chunky pieces. Every scoop should have beans, vegetables, herbs, feta, and dressing instead of somebody getting half a cucumber in one bite.
• Step Two (make the lemon Dijon dressing)
  Whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, garlic, oregano, salt, pepper, and red pepper flakes until the dressing looks creamy and fully combined. This dressing should taste a little punchier than you think it needs to because after a night in the refrigerator colds bean salads can fall into bland territory.
• Step Three (toss everything together)
  Add the beans, chopped vegetables, shredded carrots, and parsley to a large bowl. Pour the dressing over everything and toss really well so the beans can start soaking up all the lemony dressing while the vegetables still have some crunch left. Add the feta near the end and toss gently because stirring feta into a bean salad is how it vanishes into the dressing five minutes later.
• Step Four (chill before serving)
  Refrigerate the salad for at least 30 minutes before serving, although I honestly think it tastes better after a few hours once the beans absorb more of the dressing. Before serving, toss everything again and taste for salt or another squeeze of lemon juice because salads like this always mellow slightly overnight and sometimes need a little wake-up call before lunch.

Recipe Tips

• Let the beans drain longer than you think they need to. A few extra minutes in the colander while you chop everything else makes a noticeable difference once the salad chills overnight.
• Try to keep the vegetables roughly the same size when chopping. Dense bean salads are better when every scoop gets a little of everything instead of giant tomato chunks and tiny onion bits.
• Taste the dressing before it goes into the salad. Beans absorb seasoning as they sit, so the dressing should taste more lemony and salty than you think it needs to at first.
• If the salad tastes dull after refrigeration, another squeeze of lemon juice usually fixes it immediately. Cold temperatures tend to mute acidity.
• Add the feta near the end and fold it in gently. Otherwise it starts crumbling into the dressing and you lose the salty, creamy bites throughout the salad.
• This gets better after a few hours in the refrigerator once the beans absorb some of the dressing, but the vegetables still have some crunch left.
• If you want something more substantial for dinner, this is really good beside grilled chicken, salmon, pork tenderloin, or even tucked into a wrap with extra feta.
• Dense bean salad should look dressed, not soupy. If the bottom of the bowl starts looking soupy, the beans probably needed more draining time.
• A big bowl works better than trying to toss this in something too small. Bean salads need room or the entire toss becomes unnecessarily stressful.

Storage and Make-Ahead

• This is exactly the kind of salad that earns permanent refrigerator status for a few days. The beans absorb more of the lemon-Dijon dressing as it chills, so the flavor improves overnight.
• Store it covered in the refrigerator for up to 4 days. By day two, everything tastes more blended together while the cucumbers, peppers, herbs, and feta still keep some texture in the salad.
• Give the salad another toss before serving since the beans absorb part of the dressing while the rest collects toward the bottom. I also usually taste for lemon juice or salt again after refrigeration.
• If you’re making it especially far ahead, you can wait to add the feta until closer to serving so it stays in bigger pieces throughout the salad.
• We’re not freezing this.

FAQs

• Can I make dense bean salad ahead of time?
  Yes, and it tastes better after a few hours in the refrigerator.
• Why does bean salad sometimes get watery in the fridge?
  Usually the beans were still holding extra water when the salad got tossed together. Letting them drain and even going as far as blotting them with a paper towel before adding the dressing helps keep the vinaigrette from thinning out overnight.
• Is dense bean salad served cold?
  Yes. This is definitely a refrigerator salad. I like it best cold straight from the fridge once the dressing has had time to mingle with the beans.
• Can I use different beans?
  Yes. Kidney beans, great northern beans, or even lentils are good too. I prefer the combination of chickpeas, black beans, and cannellini beans because the different textures keep the salad from feeling like the same bite over and over.
• How long does dense bean salad last in the refrigerator?
  About 4 days is usually the sweet spot. The flavor improves after the first day, but the vegetables still taste good during that window.
• Can I use homemade beans instead of canned?
  Yes. Just make sure they’re fully cooled and drained well before adding them to the salad so the dressing still tastes the way it’s supposed to.
• Why does the salad need more lemon or salt after chilling?
  Cold temperatures dull flavor slightly, especially acidity. A quick squeeze of lemon juice or another pinch of salt helps avoid that before serving.
• Is this enough for lunch on its own?
  For most people, yes. Between the three kinds of beans, vegetables, feta, and dressing, it’s one of those lunches that sticks with you for a while. Personally I like to have it alongside another protein.
• Can I add extra vegetables?
  Definitely. Chopped celery, green onions, roasted corn, or even chopped pepperoncini all go really well here as long as everything stays fairly small and scoopable.
• What makes this different from regular bean salad?
  The smaller chopped texture, lemon-Dijon dressing, and three-bean combination make it taste better after a few days in the refrigerator instead of turning into one of those overly marinated bean salads that gets dull in the refrigerator.

From My Kitchen Notes

Observations.

• There’s a point after vacation where your body stops wanting restaurant butter and asks to see a bean again. I’m there.
• Even I think dense bean salad sounds like something a nutrition podcast host would meal prep in twelve matching containers, but this one does taste good.
• Some foods are exciting for one night. Other foods earn permanent refrigerator residency.
• I like meals that still taste like someone wanted to eat them.
• The best refrigerator lunches are the ones you keep “taking another scoop” of while standing there with the door open.
• Certain people permanently alter your relationship with restaurants, cocktails, lighting, butter sauces, and cities you can no longer experience normally.
• I feel like every adult develops one hyper-specific refrigerator food they become attached to for reasons that are difficult to explain publicly.
• Some forms of stability look like having lunch figured out for the next three days.
• Bean salads improve overnight the same way some thoughts do. They make sense once they’ve had a little time alone.
• Tiny chopped vegetables make me feel strangely organized.
• I think a lot of adulthood is just rotating between vacation meals and salad-based recovery systems.
• Some cravings are about hunger. Others are about wanting your life to feel manageable again.
• There’s something psychologically reassuring about opening the refrigerator and finding a bowl of something already made.
• Every good bean salad needs enough acidity to survive refrigeration without giving up.
• Some people bring home souvenirs from trips. I come home wanting lemon juice and legumes.
• The older I get, the more I respect foods that improve in the refrigerator without needing anything else from me.
• There are two kinds of people in this world: people who lightly dress bean salad and people who understand the importance of proper coating distribution.
• Some attachments become part of your internal geography whether you intended that or not.
• A lot of complicated people are weirdly fixated on texture.
• Certain cities follow you home through cravings.
• Some things get better after sitting overnight. Others become clear in your head.
• There’s a difference between being full and feeling satisfied. Bean salads know this.
• Every woman reaches a point where she realizes a good refrigerator lunch improves her quality of life disproportionately.
• Some people disappear into the background after enough time passes. Others flavor your thoughts for years like Dijon mustard.

More Refrigerator-Friendly Lunches

• Avocado and Three Bean Salad – creamy avocado with tangy bean salad flavors.
• Creamy Cauliflower Salad – cold, creamy, crunchy, and refrigerator friendly.
• Avocado Kale Salad with “Cheesy” Flavor – hearty kale salad with savory flavor.
• Chilled Pineapple Cucumber Salad – cold, juicy, sweet, and cucumber crisp.
• Sun-Dried Tomato Chicken Pasta Salad – creamy, savory, and straight-from-the-fridge good.

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Dense Bean Salad with Lemon with Lemon Dijon Dressing

Dense bean salad with lemon Dijon dressing is packed with three kinds of beans, chopped vegetables, feta, and a lemony vinaigrette that coats everything without turning watery in the fridge. This is the kind of lunch you scoop straight from the container for the next few days and never get tired of eating.

Course Main Course, Salad, Side Dish

Cuisine American

Keyword chopped bean salad, dense bean salad, dense bean salad recipe, high protein dense bean salad, high protein salad, lemon Dijon bean salad, make ahead salad, meal prep bean salad, Mediterranean bean salad

Prep Time 20 minutes minutes

Chilling 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 310kcal

Author Cathy Pollak

Equipment

• mixing bowls (large). Enough room to toss everything evenly.
• Colander Helps the beans drain well so the dressing stays flavorful.
• whisk For emulsifying dressing.

Ingredients

Salad:

• 1 can (15 oz / 425 g) chickpeas drained and rinsed
• 1 can (15 oz / 435 g) black beans drained and rinsed
• 1 can (15 oz / 425 g) cannellini beans drained and rinsed
• 1 cup (~150 g) diced cucumber
• 1 cup (~180 g) quartered cherry tomatoes
• ½ cup (~75 g) finely chopped red onion
• 1 (~150 g) red bell pepper diced
• 1 cup (~110 g) shredded carrots
• ½ cup (~15 g) chopped fresh parsley
• ¼ cup (40 g) crumbled feta cheese

Lemon Dijon Dressing:

• ¼ cup (60 ml) olive oil
• 3 tbsps (45 mL0 fresh lemon juice
• 1 tbsp (15 ml) red wine vinegar
• 1 tsp (5 ml) Dijon mustard
• 1 tsp (5 ml) honey
• 1 clove garlic finely grated
• ½ tsp (2 g) dried oregano leaves
• salt and pepper to taste
• pinch red pepper flakes (optional)

Instructions

• Drain and rinse the chickpeas, black beans, and cannellini beans very well. Let them sit in a colander while you prepare the rest of the salad ingredients so excess water drains off and the dressing does not get watered down later.
  1 can (15 oz / 425 g) chickpeas, 1 can (15 oz / 435 g) black beans, 1 can (15 oz / 425 g) cannellini beans
• Dice the cucumber, cherry tomatoes, red onion, and red bell pepper into small, even pieces. Add them to a large mixing bowl along with the shredded carrots, chopped parsley, and drained beans.
  1 cup (~150 g) diced cucumber, 1 cup (~180 g) quartered cherry tomatoes, ½ cup (~75 g) finely chopped red onion, 1 (~150 g) red bell pepper, 1 cup (~110 g) shredded carrots, ½ cup (~15 g) chopped fresh parsley
• Whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, grated garlic, oregano, salt, pepper, and red pepper flakes until the dressing looks creamy and combined.
  ¼ cup (60 ml) olive oil, 3 tbsps (45 mL0 fresh lemon juice, 1 tbsp (15 ml) red wine vinegar, 1 tsp (5 ml) Dijon mustard, 1 tsp (5 ml) honey, 1 clove garlic, ½ tsp (2 g) dried oregano leaves, salt and pepper, pinch red pepper flakes
• Pour the dressing over the salad and toss well so everything gets evenly coated.
• Add the feta cheese and toss gently so it stays throughout the salad instead of disappearing into the dressing.
  ¼ cup (40 g) crumbled feta cheese
• Cover and refrigerate for at least 30 minutes before serving. The flavor gets better as it chills and gives the beans time to absorb the dressing.
• Taste again before serving and add another squeeze of lemon juice or pinch of salt if needed after refrigeration.

Notes

• Letting the beans drain while prepping the vegetables helps keep the vinaigrette from thinning out later.
• Chopping the vegetables into small pieces gives the salad a more balanced texture and helps every scoop get a little of everything.
• The salad tastes even better after a few hours in the refrigerator.
• If making ahead for several days, fresh parsley can be stirred in again before serving for a fresher finish.
• Feel free to serve this over a bed of mixed greens if you like.

If you’re making this Dense Bean Salad, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 240g | Calories: 310kcal | Carbohydrates: 29g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 470mg | Potassium: 620mg | Fiber: 10g | Sugar: 5g | Vitamin A: 4100IU | Vitamin C: 42mg | Calcium: 95mg | Iron: 3mg

Have you made this Dense Bean Salad? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Dense Bean Salad with Lemon Dijon Dressing appeared first on Noble Pig.

Corn Pudding is a Creamy, Comforting Side Dish Favorite

Corn pudding has that nostalgic, comforting vibe that works with just about any kind of meal. It’s soft and slightly sweet, with a custardy texture that lands somewhere between a baked corn casserole and spoonbread. The mix of corn, creamed corn, and sour cream gives it a rich flavor that’s both familiar and satisfying.

A light sprinkle of cinnamon on top adds a warm note, but the base is easy to customize. It can lean sweet, savory, or somewhere in between depending on what you add—cheese, jalapeños, fresh herbs, even crumbled bacon all work really well.

This is the kind of side dish that fits in on a holiday table but doesn’t feel out of place next to weeknight roast chicken or barbecue. It’s sturdy enough to hold its own and flexible enough to pair with whatever else is on the plate.

Why I Love This Recipe

• The texture is right in that sweet spot between creamy and cornbread-like.
• The cinnamon on top adds a subtle, unexpected flavor that sets it apart.
• It uses ingredients I usually already have in the pantry and fridge.

Ingredients

Here’s what you’ll need to make this sweet and savory corn pudding:

• Whole kernel corn, drained – You’ll want the regular kind, not sweetened. Just drain off the liquid before adding.
• Creamed corn – This adds moisture and a little sweetness. No need to drain.
• Sour cream – Makes everything nice and creamy. I use full-fat, but use what you’ve got.
• Eggs – Helps hold everything together.
• Butter, melted – Melt it first so it mixes in easily.
• Corn muffin mix – I usually use Jiffy, but any brand should work.
• Salt – Just enough to balance the sweetness.
• Black pepper – Adds a tiny kick.
• Ground cinnamon, for topping – Optional, but I like a little sprinkle on top for something unexpected.

How to Make Corn Pudding

Find the complete recipe with measurements in the printable recipe card at the bottom of the post.

• Step One (get the oven going)
  Preheat your oven to 350°F so it’s ready when you are.
• Step Two (mix it all up)
  In a big bowl, stir together the corn, creamed corn, sour cream, eggs, melted butter, corn muffin mix, salt, and pepper. Just mix until everything looks combined—no need to overthink it.
• Step Three (into the dish it goes)
  Pour the mixture into a 9×13-inch baking dish. No need to grease it unless you usually do. Smooth out the top a little if you want.
• Step Four (bake it)
  Pop it in the oven and bake for about 45 minutes. You’re looking for the top to be set and maybe a little golden around the edges.
• Step Five (a little something extra)
  Take it out of the oven and give it a light sprinkle of ground cinnamon right on top.
• Step Six (serve it warm)
  Let it cool for a few minutes, then serve while it’s still warm and soft.

Recipe Tips

Here are a few tips to keep in mind when making this corn pudding recipe:

• I usually melt the butter first and let it cool a bit so it doesn’t scramble the eggs when everything gets mixed.
• If you want a slightly firmer texture, bake it a few minutes longer—just keep an eye on the edges.
• If you want, mix in a generous amount of shredded cheddar or pepper jack for gooey, melty goodness in every bite.
• Fresh herbs like chopped chives, parsley, or thyme work really well here. If you go that route, you might want to skip the cinnamon on top.
• For a little heat, add some diced jalapeños—fresh or pickled—or toss in a pinch of cayenne pepper.
• A tablespoon of honey stirred into the batter gives it a subtle sweet corn-honey flavor. You can also drizzle honey on top after baking.
• Crispy crumbled bacon folded into the mix adds a smoky, savory boost.
• If you’re into a little crunch, a cup of chopped pecans does the trick without overpowering the pudding.

Storage and Freezing

Here’s how to store and reheat any leftovers, plus what to do if you want to freeze it:

• Let the corn pudding cool to room temperature before storing.
• Cover tightly or transfer to an airtight container and keep in the fridge for up to 4 days.
• To reheat, warm individual portions in the microwave or cover the whole dish with foil and bake at 300°F until heated through.
• It can be frozen, but the texture may change slightly. Wrap well and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions 

• Can I make this ahead of time? Yes, you can mix everything together, cover it, and refrigerate the unbaked dish for up to a day. Just let it sit at room temp for about 20–30 minutes before baking.
• What ca I use instead of sour cream? Plain Greek yogurt works well as a swap. It keeps the texture creamy with a bit of tang.
• Can I Leave out the cinnamon? Definitely. It’s optional and easy to leave off or replace with something else, depending on your mix-ins or meal.
• Can I freeze spoonbread? It’s best enjoyed fresh, but you can freeze it. Make sure it’s completely cooled, wrap it tightly in plastic wrap or aluminum foil before placing it in an airtight container. Thaw in the refrigerator before reheating.
• Is corn pudding the same as cornbread? Not quite—corn pudding is much softer and more spoonable. Think of it as a cross between cornbread and a custard-style casserole.

Related Side Dishes

Here are a few more side dishes that pair well with corn pudding and work for holidays, potlucks, or everyday dinners.

• Creamy Roasted Leeks
• Mushroom and Leek Bread Pudding
• Fresh Creamed Corn
• Pimento Macaroni and Cheese
• Pineapple Casserole
• Slow Cooker Sweet Corn Pudding

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Corn Pudding

A creamy, slightly sweet corn pudding made with canned corn, sour cream, corn muffin mix, and a hint of cinnamon. This comforting side dish is perfect for holidays, potlucks, or everyday dinners, and it’s easy to customize with cheese, herbs, or a touch of heat.

Course Side Dish

Cuisine American

Keyword Corn Pudding

Prep Time 7 minutes minutes

Cook Time 45 minutes minutes

Total Time 52 minutes minutes

Servings 12

Calories 238kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurately measuring out the ingredients.
• mixing bowls Used to combine everything before baking.
• baking pan 9x13 Holds the pudding while it bakes and gives it the right thickness and texture.

Ingredients

• 1 can (15 oz.) corn drained
• 1 can (15 oz.) creamed corn
• 1 cup full-fat sour cream
• 2 large eggs lightly beaten
• 1/2 cup butter melted
• 1 box (8.5 oz.) corn muffin/corn bread mix
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• ground cinnamon

Instructions

• Preheat the oven to 350°F.
• In a large bowl, mix together the corn, creamed corn, sour cream, eggs, melted butter, corn muffin mix, salt, and pepper until well combined.
  1 can (15 oz.) corn , 1 can (15 oz.) creamed corn, 1 cup full-fat sour cream, 2 large eggs, 1/2 cup butter, 1 box (8.5 oz.) corn muffin/corn bread mix, 1/2 tsp. kosher salt, 1/4 tsp. ground black pepper
• Pour the mixture into a 9x13-inch oven-safe baking dish and bake for 45 minutes, or until the top is set and lightly golden.
• Remove from the oven and sprinkle with ground cinnamon.
  ground cinnamon
• Serve warm.

Video

Notes

For optimal outcomes when making this corn pudding, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 85g | Calories: 238kcal | Carbohydrates: 23.6g | Protein: 3.3g | Fat: 14.7g | Saturated Fat: 8.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.5g | Cholesterol: 61.9mg | Sodium: 482.4mg | Potassium: 142.2mg | Fiber: 1.4g | Sugar: 6.9g | Vitamin A: 23IU | Vitamin C: 4.9mg | Calcium: 10mg | Iron: 3.6mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Corn Pudding appeared first on Noble Pig.

Pretzel Bread Stuffing

My pretzel bread stuffing with bacon and apples offers a savory twist on the classic recipe. The combination of hearty pretzel bread, crispy bacon, and sweet apples creates a unique flavor profile that stands out on the holiday table. The robust taste of pretzel bread, especially when combined with the bold notes of beer and bacon, makes this dish perfect for your holiday feast or a weeknight roast chicken.

While I refer to this recipe as “stuffing,” I don’t actually stuff my turkey; many might call it “dressing.” Regardless of the name, it’s a delicious addition to any meal.

Why I Love This Recipe

• Stuffing is an easy way to mix up your side dish game.
• Beer, bacon, and pretzel bread are a flavor combo that just works.
• Apples and dried cherries bring just the right balance of sweet and savory.

Ingredients

Each ingredient plays a role, but feel free to make substitutions that fit your taste or dietary needs.

• Pretzel Bread: Gives the stuffing its signature flavor and chewy texture.
• Butter: Adds richness to the sauté and enhances the overall flavor. Swap with olive oil or plant-based butter for a lighter or vegan option.
• Celery: Brings a fresh crunch and flavor. Not a fan? Fennel offers a sweet, slightly licorice-like alternative.
• Yellow Onion: A classic with balanced sweet and savory notes. Try red onion or leeks for a milder twist.
• Flat-Leaf Parsley: Adds an herbal touch. Sub in cilantro or dill for a different herbal vibe.
• Salt & Pepper: Simple yet essential for boosting flavor.
• Beer: Adds depth to the dish. For non-alcoholic options, stick with chicken stock, vegetable stock, or even apple juice for a touch of sweetness.
• Chicken Stock: Keeps the stuffing moist and adds a savory base. Vegetable stock is a great vegetarian alternative.
• Eggs: Helps hold everything together while baking. Flax eggs or silken tofu work for an egg-free version.
• Bacon: Adds smoky, savory flavor and crispy bits throughout. Try mushrooms or smoked sausage for a different take—or skip it for vegetarian stuffing.
• Granny Smith Apples: Offers a refreshing sweetness that balances the savory elements. Swap for Honeycrisp, Fuji, or even pears for variety.
• Dried Cherries: Bring a chewy sweetness to the mix. Cranberries, golden raisins, or chopped dried apricots work just as well.

Step-by-Step Instructions for Pretzel Bread Stuffing

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Dry the Bread Cubes
  Spread the bread cubes out on two rimmed baking sheets and leave them uncovered overnight to dry out. If you’re short on time, pop them into a 350°F oven for 20–30 minutes, stirring occasionally, until dry.
• Preheat the Oven
  Set your oven to 350°F so it’s ready when you are.
• Sauté the Vegetables and Apples
  Melt the butter in a large nonstick skillet over medium heat. Add the onions, celery, apples, parsley, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until everything is softened and fragrant.
• Combine the Ingredients
  Place the dried bread cubes in a large mixing bowl. Pour in the chicken stock, beer, and eggs, mixing until the bread absorbs all the liquid. There shouldn’t be any liquid pooling at the bottom. Gently fold in the sautéed onion mixture, crispy bacon, and cherries.
• Assemble and Bake
  Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly. Bake for about 40 minutes, or until the top is golden brown and slightly crisp.
• Let It Rest
  Once baked, let the stuffing sit for 15 minutes to allow the flavors to settle before serving.

Recipe Tips

To achieve the best results with your pretzel bread stuffing, consider the following tips:

• Dry the Bread Cubes Thoroughly: Properly dried bread cubes are essential for the right texture. Spread them out on baking sheets and leave them uncovered overnight, or bake at 250°F (120°C) for 30 to 40 minutes, stirring occasionally, until dry and lightly crispy.
• Balance the Moisture: Adjust the amounts of chicken stock, beer, and eggs to achieve your preferred stuffing consistency. The mixture should be moist but not soggy, with no excess liquid pooling at the bottom.
• Crisp the Bacon: Cook the bacon until it’s crispy before adding it to the stuffing. This adds a satisfying crunch and enhances the overall flavor.
• Monitor Baking Time: Bake the stuffing until the top is lightly golden brown, typically around 40 minutes. Keep an eye on it to prevent overbaking, which can dry out the stuffing.
• Let It Rest: After baking, allow the stuffing to sit for 15 minutes. This resting period helps the flavors meld and the texture to set, resulting in a more cohesive dish.
• Incorporate Fresh Herbs: Adding fresh herbs like sage, thyme, or rosemary can elevate the flavor of your stuffing, providing a fragrant and savory depth.
• Use Homemade Stock: If possible, use homemade chicken or vegetable stock. It adds a richer flavor compared to store-bought versions and allows you to control the seasoning.

Leftovers, Reheating and Freezer Tips

Here are some tips for properly storing your pretzel bread stuffing so it stays fresh and flavorful for future meals.

• Refrigerate Promptly: After serving, allow the stuffing to cool to room temperature, then transfer it to an airtight container and refrigerate within two hours. It will keep well for up to three days.
• Freeze for Longer Storage: For extended preservation, place the cooled stuffing in a freezer-safe container or resealable plastic bag, removing as much air as possible to prevent freezer burn. Label with the date and freeze for up to three months.
• Reheat Safely: When ready to enjoy again, thaw frozen stuffing in the refrigerator overnight. Reheat in a 325°F (165°C) oven, covered with foil, for about 15–20 minutes, or until warmed through. For a crispier top, remove the foil during the last 5 minutes of heating.

Frequently Asked Questions

• Can I use a different type of bread for the stuffing?
  Absolutely! Pretzel bread gives this recipe its unique flavor, but you can swap it for rye, whole grain, or any hearty bread you love. Each will add its own twist to the stuffing.
• Can I make this stuffing ahead of time?
  Yes, you can. Assemble the stuffing up to the baking step, cover it, and store it in the fridge. When you’re ready to bake, add a few extra minutes if starting from cold.
• Any recommendations for a gluten-free version?
  Use gluten-free bread and make sure any other ingredients, like beer or stock, are gluten-free as well. It’s an easy swap that works perfectly.
• How do I prevent the stuffing from becoming too dry?
  Adjust the amount of liquid to suit your preference. Mix the ingredients well and add a little extra stock if the mixture looks too dry.
• What’s a fun way to serve leftover stuffing?
  Try making stuffing waffles! Press a scoop of stuffing into a hot waffle iron, cook until crisp, and use it as a base for leftover turkey, gravy, and mashed potatoes. It’s a great way to reinvent leftovers.

Thanksgiving Menu with Pretzel Bread Stuffing

This menu combines the comfort of traditional Thanksgiving dishes with some of my favorite innovative flavors, creating a balanced and satisfying holiday meal.

• Pumpkin Spice Moscow Mule or Pumpkin Pie Martini
• Fall Harvest Appetizer Board
• Dinner Rolls for a Crowd
• Streuseled  Sweet Potato Casserole or Sweet Potato Pasta Salad
• Instant Pot Mashed Potatoes
• Pretzel Bread Stuffing
• Make-Ahead Turkey Gravy
• Mayonnaise Turkey
• Sweet Potato Pie or Mini Pumpkin Pies

This post may contain affiliate links. Please read my disclosure policy.

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Pretzel Bread Stuffing

This Pretzel Bread Stuffing recipe offers a flavorful twist on a classic side dish, combining hearty pretzel bread cubes with savory bacon, sweet apples, and dried cherries. Perfect for Thanksgiving or any special occasion, this stuffing is baked to golden perfection, delivering a unique blend of textures and tastes that will impress your guests.

Course Side Dish

Cuisine American

Keyword Pretzel Bread Stuffing, Thanksgiving recipe

Prep Time 1 day day 30 minutes minutes

Cook Time 40 minutes minutes

Resting 15 minutes minutes

Total Time 1 day day 1 hour hour 25 minutes minutes

Servings 12

Calories 367kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• Sheet Pan
• nonstick skillet
• baking pan 9 x 13

Ingredients

• 10 cups cubed pretzel bread, 1" pieces*
• 1/4 cup (4 tbsps.) butter
• 1 large yellow onion, chopped
• 6 stalks celery, diced
• 2 Granny Smith apples, peeled, cored and diced
• 1/4 cup minced, fresh, flat-leaf parsley
• 1 tsp. kosher salt
• 1 tsp. coarse ground black pepper
• 1-1/2 cups chicken stock
• 1/2 cup beer or more chicken stock
• 2 large eggs, lightly beaten
• 16 slices thick-cut bacon, cooked until crispy and crumbled
• 1 cup chopped dried cherries

Instructions

• To dry the bread cubes, spread them in a single layer on two rimmed baking sheets and leave them uncovered overnight. Alternatively, preheat the oven to 250°F (120°C), place the bread cubes on the baking sheets, and bake for 30 to 40 minutes, stirring occasionally, until they are dry and lightly crispy.
  10 cups cubed pretzel bread, 1" pieces*
• Preheat the oven to 350°F (175°C)
• In a large nonstick skillet over medium heat, melt the butter. Add the onion, celery, apples, parsley, salt, and pepper; sauté for 5 to 7 minutes until the mixture is softened.
  1/4 cup (4 tbsps.) butter, 1 large yellow onion, chopped, 6 stalks celery, diced, 2 Granny Smith apples, peeled, cored and diced, 1/4 cup minced, fresh, flat-leaf parsley, 1 tsp. kosher salt, 1 tsp. coarse ground black pepper
• In a large bowl, combine the bread cubes with the chicken stock, beer, and beaten eggs, mixing until the liquid is fully absorbed and no excess remains at the bottom. Gently fold in the sautéed onion mixture, cooked bacon, and dried cherries until evenly distributed.
  1-1/2 cups chicken stock, 1/2 cup beer, 2 large eggs, lightly beaten, 16 slices thick-cut bacon, cooked until crispy and crumbled, 1 cup chopped dried cherries
• Bake in a 9x13-inch pan for 40 minutes, or until the bread on top is lightly golden brown.
• Let it rest for 15 minutes before serving.

Video

Notes

Pretzel Bread: Pretzel bread is widely available and typically found in the bakery section of most grocery stores. You’ll see it in various forms like rolls, baguettes, or buns, and the shape doesn’t matter for this pretzel bread stuffing recipe—use whatever you can get!

For optimal outcomes when preparing this pretzel bread stuffing, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

©noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 171g | Calories: 367kcal | Carbohydrates: 48g | Protein: 13g | Fat: 13.5g | Saturated Fat: 4.9g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 3.8g | Cholesterol: 57mg | Sodium: 782mg | Potassium: 290mg | Fiber: 4g | Sugar: 20g | Vitamin A: 166IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 2mg

More Creative Stuffing Recipes

All of My Stuffing Recipes!

Challah Bread and Kielbasa Stuffing – This Challah Bread and Kielbasa Stuffing brings together the sweetness of challah bread and the savory flavor of kielbasa for a delicious twist on a classic side dish.

Bread and Sausage Stuffing with Cranberries – This bread and sausage stuffing with cranberries combines savory sausage, tart cranberries, and fresh herbs for a flavorful addition to your holiday table.

Fig and Almond Stuffing with Fennel – Add a flavorful side to your holiday menu with this fig and almond stuffing featuring aromatic fennel. Ideal for Thanksgiving or any festive gathering.

Rustic Multigrain Stuffing with Dried Fruits and Nuts (vegetarian) – This rustic multigrain stuffing combines hearty bread with a medley of nuts and dried fruits, offering a flavorful addition to your holiday table.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pretzel Bread Stuffing appeared first on Noble Pig.

Mushroom and Leek Bread Pudding

If you’re trying something new this season, make it this mushroom and leek bread pudding. It’s a perfect addition to the holiday table or any dinner—rich, savory, and unforgettable.

This dish is so good, people often ask for leftovers to enjoy the next morning. It’s got that lingering flavor that keeps you coming back. Earthy and decadent, it always gets rave reviews.

Why I Love This Recipe

• I love how easy it is to make, yet it feels like a special treat.
• The combination of flavors is just right—earthy, savory, and satisfying.
• It’s one of those dishes that gets better with time, especially as leftovers the next day.

Ingredients

Here’s a quick rundown of each ingredient:

• Rustic bread – Stale bread holds up best and soaks in all that custard without falling apart.
• Oil and butter – Oil keeps the heat steady, butter brings the flavor.
• Bacon – Adds a smoky layer that plays off the mushrooms and leeks.
• Mushrooms and leeks – Earthy, sweet, and the reason this tastes like more than stuffing.
• Chicken stock – The backbone of that savory, soaked texture.
• Sage and parsley – Fresh herbs that keep it from feeling too heavy.
• Dry white wine – Adds a bright note and picks up all the browned bits in the pan.
• Salt and pepper – For balance, always.
• Eggs – Bind it together and give you that soft custard base.
• Heavy cream – Makes it rich and smooth without going overboard.
• Gruyère – Nutty, melty, and the secret to that golden top.

How To Make Mushroom and Leek Bread Pudding

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (toast the bread):
  Preheat the oven to 350°F (175°C). Spread the bread cubes on a sheet pan and bake for about 20 minutes, until they’re crisp and golden around the edges. You’re not looking for deep color here, just dry enough to soak up the custard later. Set them aside to cool.
• Step Two (build the base):
  While the bread toasts, heat the olive oil and butter in a large 12-inch (30-cm) skillet over medium heat. Add the chopped bacon and cook for about 5 minutes, until it starts to turn golden and fragrant. Stir in the leeks and let them soften for 10 minutes until tender and sweet. Add the mushrooms, chopped sage, white wine, and chicken stock, then season with salt and pepper. Let everything cook together for about 12 minutes, stirring now and then, until most of the liquid is gone and the mushrooms have that deep, roasted aroma. Off the heat, stir in the parsley.
• Step Three (bring it together):
  In a large mixing bowl, whisk the eggs, heavy cream, chicken stock, and half the Gruyère. Add the toasted bread cubes and your mushroom-leek mixture, stirring to coat every piece. Let it rest at room temperature for 30 minutes so the bread can fully absorb the custard. This step gives you that contrast between soft, savory centers and golden, cheesy edges.
• Step Four (bake until golden):
  Give it one last stir, then pour everything into a 3-quart (13 x 9-inch / 3-liter) gratin or casserole dish. Top with the remaining Gruyère and bake for 45 to 50 minutes, until the top is deeply browned and the custard is set in the center. Serve it hot, right from the oven, with that mix of creamy custard, caramelized leeks, and nutty Gruyère making this the kind of savory bread pudding every holiday table needs.

Recipe Tips

Here are a few tips to make this dish even better:

• Cremini mushrooms are a great alternative to white mushrooms. They’re firmer and hold up better in the dish, plus they add a richer flavor.
• Make sure to rinse your leeks really well to remove any possible sand hiding in the layers.
• Feel free to use bacon or pancetta.
• Fresh tarragon can also be used in place of sage.
• If you prefer a cheesier finish, feel free to add more Gruyère cheese—it only makes it better.
• White wine works perfectly, but sherry works too, giving a nice depth without overwhelming the dish.
• My make-ahead turkey gravy is a great accompaniment to this bread pudding.

Storage and Freezing

Here are some tips for storing and using leftovers:

• This bread pudding can be stored in the fridge for up to 3 days in an airtight container. Just reheat it in the oven to get the crispy top back.
• Leftovers also make a great breakfast! Just warm it up in the microwave or oven, and you’ve got a savory start to your day.
• If you want to freeze it, wrap individual portions in plastic wrap and aluminum foil, then store in the freezer for up to 3 months. To reheat, let it thaw overnight in the fridge and bake until heated through.

If you love the richness of this savory version, I also make two sweet takes on bread pudding that also use a custard base. My chocolate croissant bread pudding is buttery and layered, while my caramel apple bread pudding slays with brioche, brown sugar, and tart apples for a fall dessert that’s wildly comforting.

More Holiday Recipes 

Get ready to enjoy your Thanksgiving feast with more of my recipes that will make your holiday deliciously stress-free.

• Pumpkin Mac and Cheese
• Pumpkin Spice Moscow Mule
• Pecan Pie Cobbler
• Pretzel Bread Stuffing
• Mayonnaise Turkey
• Mini Pumpkin Pies
• Streuseled Sweet Potato Casserole

This post may contain affiliate links. Please read my disclosure policy.

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Mushroom and Leek Bread Pudding

Mushroom and leek bread pudding is a favorite holiday side dish. It’s savory, satisfying, and just perfect alongside a big feast.

Course Side Dish

Cuisine American

Keyword Mushroom and Leek Bread Pudding, savory bread pudding, Thanksgiving recipe, Thanksgiving side dish

Prep Time 1 hour hour

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 10

Calories 417kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• baking sheet
• skillet
• baking dish 9x13

Ingredients

• 8 cups bread cubes from a rustic country loaf, 1/2" dice
• 2 tbsps. olive oil
• 1 tbsp. butter
• 2 oz. (2 slices) thick-cut bacon, diced
• 4 cups sliced leeks white and green parts (about 4-6 leeks)
• 1.5 lbs. cremini mushrooms, sliced
• 1 tbsp. chopped fresh sage
• 1/4 cup dry white wine
• salt and pepper
• 1/3 cup minced fresh-flat leaf parsley
• 6 large eggs
• 1-1/2 cups heavy cream
• 1 cup chicken stock or low-sodium broth
• 8 oz. grated Gruyere cheese divided

Instructions

• Preheat the oven to 350°F. Spread the bread cubes on a sheet pan and bake for 20 minutes, until dried out and lightly browned. Set aside.
  8 cups bread cubes from a rustic country loaf, 1/2" dice
• Meanwhile, heat the oil and butter in a large 12-inch skillet over medium heat. Add the bacon and cook for 5 minutes, until it begins to brown.
  2 tbsps. olive oil, 1 tbsp. butter, 2 oz. (2 slices) thick-cut bacon, diced
• Stir in the leeks and cook over medium heat for 10 minutes, until tender. Add the mushrooms, sage, white wine, 1 tablespoon of kosher salt, and 1½ teaspoons of pepper. Cook for 12 minutes, stirring occasionally, until most of the liquid evaporates.
  4 cups sliced leeks white and green parts (about 4-6 leeks), 1.5 lbs. cremini mushrooms, sliced, 1 tbsp. chopped fresh sage, 1/4 cup dry white wine, salt and pepper
• Remove from the heat and stir in the parsley. Pour the mixture over the bread cubes on the baking tray and let cool slightly.
  1/3 cup minced fresh-flat leaf parsley
• In a large mixing bowl, whisk together the eggs, cream, chicken stock, and half of the Gruyere cheese. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid.
  6 large eggs, 1-1/2 cups heavy cream, 1 cup chicken stock, 8 oz. grated Gruyere cheese
• Stir well and pour the mixture into a 3-quart gratin dish (13 x 9 inches). Sprinkle with the remaining cheese and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Notes

For optimal outcomes when making this mushroom and leek bread pudding, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 234g | Calories: 417kcal | Carbohydrates: 29g | Protein: 18g | Fat: 25.7g | Saturated Fat: 13g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 8.5g | Trans Fat: 0.6g | Cholesterol: 156mg | Sodium: 575mg | Potassium: 471mg | Fiber: 2.2g | Sugar: 6g | Vitamin A: 308IU | Vitamin C: 11mg | Calcium: 284mg | Iron: 3mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Mushroom and Leek Bread Pudding appeared first on Noble Pig.

Grape, Corn and Black Bean Salsa

With grape season in full swing, I love making this grape, corn, and black bean salsa. The combination of sweet, juicy grapes with a little heat from the jalapeño is just so good. It’s delicious scooped up with tortilla chips, but it’s absolute perfection spooned over a fish taco—so fresh.

What I really enjoy about this salsa is how easy it is to make, and you can throw it together year-round. The grapes add such a unique twist, and it never disappoints. Whether for a quick snack or a taco topping, it’s one of my go-tos.

Why I Love This Recipe

• The fresh, unique flavors are a real treat.
• Grape-based salsa is unexpected, adding a fun twist to any meal.
• It definitely makes Taco Tuesday more exciting.

Ingredients

Each ingredient adds its own little twist, and together they make a salsa that’s fresh, flavorful, and anything but ordinary!

• Red seedless grapes: These give the salsa its signature sweetness, and quartering them helps the flavors blend together. It’s a little time-consuming, but you’ll thank yourself for these bite-sized pieces later.
• Jalapeño: A little kick to balance out the sweetness of the grapes. I make sure to remove the seeds and veins to keep the heat in check.
• Red onion: Raw onion can be strong, but soaking it in ice-cold water makes a huge difference. It mellows the bite and lets the other flavors shine.
• Cilantro
• Lime juice
• Black beans: These give the salsa a bit more substance. I rinse them well to get rid of any excess salt from the can.
• Canned corn
• White vinegar: Just a splash for an extra tangy bite. It helps balance out the sweet and spicy elements.
• Kosher salt

How I Make Grape, Corn and Black Bean Salsa

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Quarter the grapes and toss them into a large bowl. It’s a bit time-consuming, but totally worth it for the bite-sized, sweet bursts of flavor.
• Step Two: Seed, devein, and dice the jalapeño into small pieces. Once that’s done, add it to the bowl with the grapes.
• Step Three: Coarsely chop the red onion, then soak it in ice-cold water for at least 15 minutes—longer if you’ve got the time. This really helps mellow out the sharp bite. Once soaked, drain and pat it dry.
• Step Four: Toss the onion into a food processor along with a bunch of cilantro leaves (I skip the stems). Pulse it until you’ve got a nice red onion-cilantro paste. Scrape down the sides as needed, then add it to the grape-jalapeño mix.
• Step Five: Add the lime juice, beans, corn, vinegar, and salt to the bowl. Mix everything together until it’s well combined.
• Step Six: Now it’s ready to go. Serve it with your favorite tortilla chips, or spoon it over fish tacos for something a little different.

Recipe Tips

Here are some recipe tips for making the salsa:

• Quartering the grapes can be a bit time-consuming, but it’s worth it to make sure the grapes are the right size for the salsa. Make sure to start with grapes that aren’t mushy.
• Be careful not to overdo the amount of onion. Too much can easily overpower the other flavors in the salsa.
• Soaking the red onion in ice-cold water helps tone down its sharpness, making it blend better with the other ingredients.
• Once you have all the ingredients in the bowl, mix well but gently, so you don’t break up the grapes or beans too much. You want everything combined but still in nice chunks.
• I like to taste the salsa just before serving and make any last-minute adjustments to the lime juice, salt, or vinegar if needed.

Storage and Leftovers

A few things to consider when storing your salsa:

• Store in an airtight container and refrigerate as soon as possible to keep it fresh.
• I make sure to use this salsa within 2 to 3 days for the best flavor and texture.
• Stir before serving, as the ingredients settle or separate.
• Keep covered to prevent absorbing other fridge odors and to maintain freshness.

More Unique Salsa Recipes

Change up your salsa game with these unique recipes that offer a fresh twist on classic dips.

• 3-Ingredient Blender Salsa (No Tomatoes)
• Pickle de Gallo – Dill Pickle Salsa

This post may contain affiliate links. Please read my disclosure policy.

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Grape, Corn and Black Bean Salsa

Whenever you want a fresh, flavorful salsa that’s not the typical tomato-based version, this grape, corn, and black bean salsa hits the spot. It’s perfect for fish tacos or serving with tortilla chips.

Course Appetizer

Cuisine American

Keyword Grape, Corn and Black Bean Salsa

Prep Time 30 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 185kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• Knife
• Cutting board
• food processor

Ingredients

• 2 lbs. red seedless grapes, each grape quartered
• 1 medium jalapeno, seeded, deveined and diced
• 1/2 a small red onion, coarsely chopped
• one whole bunch of cilantro
• juice of one lime
• 1 (15 oz.) can black beans drained and rinsed
• 1 (15 oz.) can of corn drained
• 3 tbsps. white vinegar
• 1 tsp. kosher salt
• tortilla chips

Instructions

• Quarter the grapes and place them in a large bowl.
  2 lbs. red seedless grapes, each grape quartered
• Seed, devein, and dice the jalapeno into small pieces, then add it to the grape bowl.
  1 medium jalapeno, seeded, deveined and diced
• Coarsely chop the red onion and soak it in ice-cold water for at least 15 minutes—longer if you can, as this helps mellow out the sharp bite of the raw onion. Once done, drain and pat the onion dry. Toss it into a food processor along with a bunch of cilantro leaves (no stems). Pulse until you’ve got a red onion-cilantro paste, scraping down the sides as needed. Add the paste to the grape-jalapeño mixture.
  1/2 a small red onion, coarsely chopped , one whole bunch of cilantro
• Add the lime juice, beans, corn, vinegar, and salt to the grape mixture. Mix everything well. You can serve this immediately or chill it for an hour to let flavors meld.
  juice of one lime, 1 (15 oz.) can black beans, 1 (15 oz.) can of corn, 3 tbsps. white vinegar, 1 tsp. kosher salt
• Serve with your favorite tortilla chips.
  tortilla chips

Notes

For optimal outcomes when making this grape, corn and black bean salsa, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 227g | Calories: 185kcal | Carbohydrates: 42g | Protein: 6g | Fat: 1.1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.3g | Sodium: 436mg | Potassium: 503mg | Fiber: 7g | Sugar: 20g | Vitamin A: 13IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 2mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Grape, Corn and Black Bean Salsa appeared first on Noble Pig.

Slow Cooker Root Beer Beans

There is just something amazing that takes place when you add a can of root beer to something you are cooking. It adds a complexity you can’t quite pinpoint. I have added it to cake and beef short ribs with great success. And these beans are no exception, they are so delicious.

This recipe has a nice sweet-heat from the jalapenos and root beer. They go together magically. The vinegar and roasted red peppers add another layer of flavor you would not expect. With a savory main dish these beans create the perfect balance of flavors.

Make sure to use a 6-7 quart slow cooker to allow for all the beans and liquid combined.

The grilled jalapenos on top are completely optional, but it creates a nice presentation. It also let’s people know there is some heat in this recipe from the canned jalapenos.

MORE BEAN RECIPES

• Slow Cooker Mexican Beans
• Stewed White Beans with Tomatoes
• Ranch Hand Beans
• Simple Baked Beans

MORE SLOW COOKER RECIPES 

• Slow Cooker Chicken Burrito Bowls
• Slow Cooker Ham and Bean Soup
• Slow Cooker Thai Pulled Pork
• Slow Cooker Chile Colorado
• Slow Cooker Honey-Soy Pulled Pork
• Slow Cooker Pork with Cranberry-Pineapple Sauce

The post Slow Cooker Root Beer Beans appeared first on Noble Pig.

Slow Cooker Mexican Beans 

When my mom visits she brings a plethora of things…newspaper clippings of things going on back home, mementos of my father, memories of the past. However, what I look forward to the most are the recipes of my childhood we remake over and over again.

In our many conversations about food, my mom mentioned a bean recipe her neighbors recently shared with her ~ they are always trading food and recipes from their different cultural backgrounds. (One of the fringe benefits of good neighbors!) Anyway, these beans were not pinto beans, which has always been my go-to, but Peruano or Peruvian beans. And they are so good.

Peruano beans are similar in shape to pinto beans, but are golden or beige in color. They also have a thin skin and a creamy texture when cooked down. I think if cooked long enough they would simmer down into soup. They are now my absolute favorite bean. Where have they been my whole life?

I have yet to find these beans in the “bean aisle” section at the grocery store. At my regular market and the local Mexican grocery store, they are sold in bulk. I have come across varying information online that Peruano beans are the same as Mayocoba and Canary beans, but I am not really sure if they are or not. Maybe someone out there knows? Please tell us!

As with any recipe, my mom relayed her neighbor’s version and then we changed it to what we thought would be more flavorful. We even made it a couple of other different ways, but none were as good as our first run. Even my teenage son is requesting them for all of his end of the school year potluck gatherings.

In a few short weeks this recipe has become a staple at my home. I can almost guarantee the same will happen to you over at your place.

I snapped a picture of one of the very important ingredients found in the Hispanic section of the grocery store with all the salsa.

More Mexican-Inspired Recipes

• Mexican Street Corn Soup
• Mexican Salad
• Mexican Chicken Soup
• Mexican Bowtie Pasta Bake

More Bean Recipes

• Stewed White Beans with Tomato
• Slow Cooker Root Beer Beans
• Ranch Hand Beans
• Simple Baked Beans

This post may contain affiliate links. Please read my disclosure policy.

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Slow Cooker Mexican Beans

Get ready to fall in love with these slow cooker Mexican beans! Rich, buttery, and deliciously meaty Peruano beans make this recipe an easy meal.

Course Side Dish

Cuisine American, Latin American, Mexican

Keyword Slow Cooker Mexican Beans

Prep Time 12 hours hours

Cook Time 3 hours hours

Total Time 15 hours hours

Servings 12 cups

Calories 293kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• slow cooker

Ingredients

• 4 cups dry Peruano Mayocoba beans
• 4 tsps. chicken bouillon
• water
• 1/2 cup butter
• 2 (7 oz.) cans Herdez salsa verde
• cilantro for garnish, optional

Instructions

• Sort through the dry beans to remove any stones or debris. Place the beans in a large bowl and cover them with water, at least 2 inches above the beans. Soak for 12 hours. After soaking, dump the water and rinse the beans in a colander.
  4 cups dry Peruano Mayocoba beans
• Add the beans to a 6-7 quart slow cooker and sprinkle chicken bouillon on top. Cover the beans with water, at least 1 inch above the beans, and add butter. Cook on high for 3 hours. Then, add salsa verde and cook for one more hour. Garnish each bowl with cilantro if you like.
  4 tsps. chicken bouillon , water, 1/2 cup butter, 2 (7 oz.) cans Herdez salsa verde, cilantro for garnish, optional
• Serve with warm tortillas or enjoy them by themselves.

Notes

Overnight Soak: Start soaking your beans the night before so they are ready to put in the slow cooker the next day.

For optimal outcomes when preparing these slow cooker Mexican beans, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 104g | Calories: 293kcal | Carbohydrates: 39g | Protein: 13.5g | Fat: 9g | Saturated Fat: 4.9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 469mg | Potassium: 2mg | Fiber: 15g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 5mg

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Challah Bread and Kielbasa Stuffing

It’s Thanksgiving week…I’m already hungry for everything coming my way in terms of food. Just the thought of the turkey, potatoes, stuffing, potatoes, pie, potatoes…there’s a theme here. What are you looking forward to the most?

Every year I try to dream up a new stuffing combination. In fact, I love having a different “something” every year. Old recipes are things we all look forward too, but I always enjoy serving traditional items with a twist.

Have you ever had challah bread? It is absolutely one of my favorite breads to get from the bakery. I love it’s chewy and airy texture and slightly sweet taste. This bread is not only delicious, but comes with its own history. It is hands down a favorite of mine.

Did I mention challah is also beautiful. I almost feel badly for cutting it up into small pieces, but trust me it’s for a good cause.

After cutting up your challah bread, place it on two rimmed baking trays. I leave mine out for a full 24 hours to dry or you can speed up the process by toasting it in the oven for 15-20 minutes on 350 degrees F.

As a Polish girl, kielbasa is a taste I grew up and I thought it would be interesting to change of the flavor of my stuffing with kielbasa instead of using ground sausage. The salty-smoked flavor together with the slightly sweet challah bread is a perfect combination. Kids will also love the milder flavors of this stuffing…it’s just so good.

I ladle in my broth mixture a little at a time, stirring to incorporate instead of dumping it all in the bread mixture all at once. This will also save your eggs from being scrambled by the heat.

Here it is ready for the oven.

My husband thought this dish was absolutely fabulous. I have a feeling you will love it as well. I hope you give it a try.

Are you serving up a new recipe this Thanksgiving? Tell me about it.

The post Challah Bread and Kielbasa Stuffing appeared first on Noble Pig.

I know so many people say they are afraid of the pressure cooker..please don’t be. Just read the little booklet it comes with..you’ll be fine. Here is the the pressure cooker I recently bought, the Presto 8-quart Stainless Steel. I absolutely love it! It has changed my life and it will change yours too.

With a pressure cooker, you can start a pot roast at 5:00 PM and serve it 45 minutes later…yes…a pot roast in 45 minutes! I also went out and bought a very cheap and tough piece of meat..cube steak. 10 Minutes in the pressure cooker and it was extremely tender. Pork chops are ready in eight minutes and you barely have to use your teeth to chew them…they just melt in your mouth.

This is an amazing appliance for any family on a budget since you can turn tough and economical cuts of meat into very tender and amazing meals. I wasn’t a believer until I tried it myself.

And these beans…cooking time 6 minutes…SIX!! I always pre-soak my beans though…it helps get rid of the gas-producing starches of the toot-toot nature. So soak your beans!!

I always have a pot of beans around to make bean burritos and to toss in salads during the week. They are filling, healthy and extremely economical. And now, instead of cooking all night in my slow cooker…they are done in minutes in this amazing appliance.

I plan on exploring many new pressure cooker recipes, make sure to get yours so you can play along.

Tell me about your successes with a pressure cooker.

One Year Ago: Roasted Asparagus with Mustard-Dill Vinaigrette
Two Years Ago: Ultimate Pizza Sauce
Four Years Ago: Citrus Fish with Bell Pepper Couscous
Five Years Ago: The Best Belgium Waffles

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Just a quick post to tell you about this amazing recipe.

When I was in Los Angeles a few weeks ago, I had this amazing salad. Its colorful palate and great taste had me thinking about recreating it in my kitchen. When I got home I immediately had to try and recreate it.

The Southwestern Black Bean, Quinoa and Mango Medley salad is full of anthocyanins, vitamin C and fiber.

I’m glad I now have this salad to put into rotation at home. However, I really don’t want to share it with anyone. It’s a great side dish or a great main dish if served with some tortillas and soup. It’s as simple to make as my chicken orzo recipe.

You will want seconds and thirds.

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