Teriyaki Bean Salad Kansas City MO

Say “tailgate party” to most hardcore sports fans, and two words will likely come to mind: burgers and beer.

But there’s no need to limit your organic menu. Teriyaki, for example, is a versatile sauce that’s ideal for creating a wide range of tailgate recipes—even salad dressings.

Our end-of-the-week recipe is a healthful salad for tailgate parties, other fall celebrations or a quiet family dinner. All of the ingredients should be available at your local natural and organic food store.

Teriyaki Bean Salad
Makes 6 servings 

• 1 package (16 ounces) frozen cut green beans
• 1/2 cup teriyaki marinade
• 4 teaspoons distilled white vinegar
• 1 tablespoon vegetable oil
• 1/8 teaspoon salt
• 1 can (15 ounces) kidney beans, rinsed and well drained
• 1/4 cup chopped onion

1. Cook green beans according to package directions; drain well.
2. Meanwhile, blend marinade, vinegar, oil and salt in a nonmetallic, medium-size bowl. Add green beans, kidney beans and onion. Stir to evenly coat all pieces.
3. Cover and refrigerate 2 hours, or until chilled, stirring once.

Recipe courtesy of Kikkoman International Inc. ...