Roscoe's Recipes

Southern Recipes and Soul Food

Category: Side Dishes

  • Mixed Bean Salad

    Mixed Bean Salad

    This Mixed Bean Salad recipe uses a variety of beans and seasonings for a delicious side dish! Learn how to make this easy recipe.

    Southern Mixed Bean Salad: A Colorful Dish for Every Occasion

    Are you searching for a vibrant and flavorful dish to bring to your next potluck or family gathering?

    Try this Southern Mixed Bean Salad! Bursting with a variety of beans and crisp vegetables, this salad is a refreshing addition to any meal.

    Whether you’re hosting a summer barbecue or simply craving a healthy side dish, this recipe is sure to satisfy.

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    What makes this Mixed Bean Salad stand out? It’s all in the combination of ingredients and the zesty dressing that ties it all together.

    With a blend of chickpeas, red kidney beans, green beans, wax beans, and mixed beans, every bite is packed with protein, fiber, and a satisfying crunch.

    Plus, the addition of colorful vegetables like green pepper, celery, and yellow onion adds a pop of freshness and flavor.

    One of the best parts of this recipe is its versatility. Serve it as a side dish alongside grilled meats or fish for a complete meal, or enjoy it on its own as a light and satisfying lunch.

    It’s also a great option for meal prep, as it can be made ahead of time and stored in the refrigerator for several days.

    The longer it sits, the more the flavors meld together, resulting in an even more delicious dish.

    Preparing our Mixed Bean Salad is a breeze. Simply drain and rinse the canned beans, chop your vegetables, and whisk together the simple yet flavorful dressing.

    Combine everything in a large bowl, toss to coat, and refrigerate overnight to allow the flavors to develop.

    When you’re ready to serve, spoon the salad into a serving bowl, using a slotted spoon to drain off any excess dressing.

    The result? A beautiful and delicious dish that will impress your guests and leave them coming back for seconds.

    Whether you’re a seasoned chef or a novice in the kitchen, this Southern Mixed Bean Salad is a recipe that anyone can master.

    With its bold flavors, colorful presentation, and easy preparation, it’s sure to become a staple in your recipe repertoire.

    So why wait? Gather your ingredients and whip up a batch of this irresistible salad today. Your taste buds will thank you!

    Mixed Bean Salad

    Ingredients:

    • ½ cup sugar
    • ½ cup olive oil
    • ⅔ cup white vinegar
    • 1 tsp. salt
    • 1 tsp. black pepper
    • 1 medium yellow onion (approx. ¾ cup chopped)
    • 2-3 celery stalks (approx. ¾ cup chopped)
    • ½  large green pepper (approx. 1 cup chopped)
    • 1 (15oz.) can chickpeas
    • 1 (15oz.) can red kidney beans
    • 1 (15oz.) can cut green beans
    • 1 (15oz.) can cut wax (yellow) beans
    • 1 (15oz.) can mixed beans

    Directions:

    Drain and rinse your chick peas, red kidney beans, green, wax and mixed beans. Then, place in a large bowl.

    In a separate bowl, make your dressing by combining; oil, vinegar, sugar, salt and pepper.

    Thinly slice and dice your 1/2 green pepper, celery and yellow onion, then add to the large bowl of mixed beans.

    Pour the dressing over your salad ingredients and toss.

    Cover and refrigerate overnight, stirring occasionally.

    When ready, spoon bean salad into a serving bowl using a slotted spoon to drain off excess dressing before serving.

    Frequently Asked Questions

    Can I use fresh beans instead of canned beans in this recipe?

    While canned beans are convenient and work well in this recipe, you can absolutely use fresh beans if you prefer. Simply cook them according to package instructions until they are tender, then proceed with the recipe as directed.

    How long does the Mixed Bean Salad last in the refrigerator?

    This salad can be stored in an airtight container in the refrigerator for up to 3-4 days. It actually tastes better as it sits and allows the flavors to meld together, making it a great option for meal prep or make-ahead dishes.

    Can I adjust the dressing to suit my taste preferences?

    The beauty of this recipe lies in its versatility. Feel free to adjust the amount of sugar, vinegar, salt, or pepper in the dressing to suit your taste. You can also add additional herbs or spices for extra flavor.

    Can I make this salad ahead of time for a party or gathering?

    This salad is perfect for making ahead of time. In fact, it’s even better if allowed to chill in the refrigerator overnight, as it gives the flavors time to meld together. Simply prepare the salad as directed, cover, and refrigerate until ready to serve.

    Are there any substitutions I can make for the vegetables in this recipe?

    Feel free to customize this salad with your favorite vegetables. Bell peppers, cucumber, cherry tomatoes, or even shredded carrots would all make delicious additions or substitutions. Get creative and make it your own!

    Can I double or halve this recipe?

    You can easily adjust the quantities of ingredients to suit your needs. Simply double the recipe for a larger crowd or halve it for a smaller gathering. Just be sure to adjust the seasoning and dressing accordingly to maintain the perfect balance of flavors.

    Is this salad suitable for vegetarians and vegans?

    This Mixed Bean Salad is both vegetarian and vegan-friendly. It’s a great option for those following a plant-based diet or for anyone looking to incorporate more legumes and vegetables into their meals. Enjoy it guilt-free!

    Mixed Bean Salad

    Mixed Bean Salad

    Ingredients

    • ½ cup sugar
    • ½ cup oil of choice
    • ⅔ cup white vinegar
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 medium yellow onion (approx. ¾ cup chopped)
    • 2-3 celery stalks (approx. ¾ cup chopped)
    • ½ large green pepper (approx. 1 cup chopped)
    • 1 can chickpeas
    • 1 can red kidney beans
    • 1 can cut green beans
    • 1 can cut wax(yellow) beans
    • 1 can mixed beans

    Instructions

    Drain and rinse your chick peas, red kidney beans, green, wax and mixed beans. Then, place in a large bowl.

    In a separate bowl, make your dressing by combining; oil, vinegar, sugar, salt and pepper.

    Thinly slice and dice your 1/2 green pepper, celery and yellow onion, then add to the large bowl of mixed beans.

    Pour the dressing over your salad ingredients and toss.

    Cover and refrigerate overnight, stirring occasionally.

    When ready, spoon bean salad into a serving bowl using a slotted spoon to drain off excess dressing before serving.

    © Roscoe

  • Brisket Sides

    Smoking a brisket this weekend? Not sure what sides to serve? Check out these Brisket Sides that you can enjoy!

    brisket sides

    There are a variety of different side dishes for smoked brisket that are easy and delicious to make. Some of the most popular side dishes to serve include baked beans, potatoes, coleslaw, and brussels sprouts.

    Smoked brisket is a delicious comfort food that can be served at gatherings with friends and family or for a delicious dinner during the weekend. Smoked brisket typically uses BBQ sauce and onions and is slow cooked until it is nice and tender.

    If you are looking for some delicious side dishes for smoked brisket, this collection of recipes includes both traditional sides to some that are a little more unusual.

    Brisket Sides

    Traditional Potato Salad

    Perfect for summer parties or served as a side dish with your smoked brisket, this creamy potato salad is delicious and easy to make.

    Loaded Baked Potato Salad

    Add bacon to this loaded baked potato salad for added flavor.

    Ranch House Pinto Beans

    Beans are always an excellent side to serve with brisket. These beans include bits of cooked pork spare ribs!

    Creamy Mac and Cheese

    Enjoy this simple and creamy mac and cheese recipe made from scratch.

    Southern Baked Mac and Cheese

    Prefer a baked mac and cheese? Don’t miss out on the flavor that’s in this baked mac and cheese recipe!

    Slow Cooker Cheesy Bacon Ranch Tater Tots

    Season up tater tots with cheese and bacon! Use your slow cooker for this yummy recipe.

    Tomato, Cucumber, and Onion Salad

    Try this fresh summer salad with your brisket this summer season!

    Sheet Pan Garlic Potatoes and Green Beans

    Green beans always pair well with brisket. This recipe includes garlic seasoned potatoes with the green beans on a sheet pan.

    Roasted Carrots and Mushrooms

    Serve fresh flavored roasted veggies made on a sheet pan.

    Vegetable Pasta Salad

    Pasta salad is a great choice to serve with brisket. This colorful salad is tasty and easy to make.

    Bacon Ranch Pasta Salad

    If you love pasta salad, this pasta salad flavored with bacon and ranch seasoning is another great option to pair alongside your brisket.

    Mixed Bean Salad

    Make a mixed salad with a variety of beans!

    Mediterranean Chickpea Salad

    This bright and flavorful salad includes a variety of fresh ingredients.

    Rosemary and Olive Oil Bread with Herb Butter

    This flavorful bread recipe pairs well with brisket! It’s served with a delicious and creamy herb butter.

  • Vegetable Pasta Salad

    Vegetable Pasta Salad

    Easy Vegetable Pasta Salad for Potlucks, Picnics, and Busy Weeknights

    If you’re looking for a quick and crowd-pleasing side dish, this easy vegetable pasta salad recipe is worth keeping on standby.

    It’s cold, crisp, and full of simple ingredients that come together fast—and it’s the kind of dish you can count on when you need to feed a group or prep ahead for the week.

    Whether you’re hosting a family cookout or need a lunchbox option that holds up well, this tri-color pasta salad gets the job done without a lot of fuss.

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    Who Loves This Vegetable Pasta Salad?

    This cold pasta salad is a go-to favorite for busy families, folks bringing a dish to a potluck, or anyone needing something fresh and filling that doesn’t require turning on the oven.

    It’s popular with kids thanks to the bite-sized chunks of cheddar cheese and pasta, and adults appreciate how versatile and make-ahead friendly it is.

    It’s a smart choice for anyone who wants a no-mayo pasta salad recipe that holds up well at room temperature or straight from the fridge.

    What Makes This the Best Pasta Salad for Summer Gatherings?

    When folks search for easy summer pasta salad with vegetables or cold pasta salad for cookouts, they’re usually after something that’s not overly complicated but still packs a punch in flavor.

    This recipe checks all the boxes.

    The combo of rotini pasta, cherry tomatoes, sharp cheddar cheese, and black olives is simple, but it works.

    Add in the bold Italian dressing and dried seasoning, and you’ve got a dish that’s both tangy and satisfying.

    When to Serve Cold Pasta Salad with Veggies

    This recipe shines during warm weather, but don’t box it into summer only. It’s great year-round—from Memorial Day through tailgate season to quick lunch preps in the fall.

    Serve it as a side at your next barbecue, alongside burgers or grilled chicken. Pack it in containers for a work lunch or bring it to a church potluck.

    It travels well and tastes even better after sitting in the fridge a bit.

    Where to Use This Tri-Color Rotini Pasta Salad

    This dish is perfect for outdoor gatherings, but it also fits right in on the dinner table during a busy week.

    It’s a simple side to pair with baked chicken, sandwiches, or even a bowl of soup.

    It can even work as a light vegetarian main dish—just double the portion and maybe toss in a few extra veggies like cucumbers or bell peppers to bulk it up.

    Why This Cold Pasta Salad with Italian Dressing Works

    Searches like Italian dressing pasta salad recipe or vegetable pasta salad for meal prep bring up tons of options, but this one keeps it classic and easy.

    You’re not dealing with hard-to-find ingredients or tricky steps.

    Everything is easy to find at any grocery store, and it comes together in under 30 minutes, not counting chill time.

    It also keeps well in the fridge, making it perfect for prepping ahead of time.

    How to Use Leftovers or Make It Your Own

    One of the best parts of this recipe is how flexible it is. If you’ve got leftovers, they’ll hold up for 3–4 days in the fridge.

    You can easily switch out ingredients to match what you have on hand—swap the cheddar for mozzarella cubes, add some chopped cucumbers or red onion, or toss in pepperoni to turn it into a heartier dish.

    Want it dairy-free? Just skip the cheese altogether.

    This recipe’s simplicity makes it easy to stretch or customize—great for those easy weeknight pasta salad recipes or last-minute picnic side dish ideas people are often searching for.

    Whether you’re making this pasta salad for a backyard BBQ, school function, or meal prepping lunches for the week, it’s a recipe that just works.

    No extras needed—just a few familiar ingredients, one big bowl, and some time in the fridge to let those flavors come together.

    Vegetable Pasta Salad

    Ingredients:

    • 16 oz Garden Rotini or Tri Color Rotini Pasta
    • 8 oz block cheddar cheese
    • 6 oz can black olives, drained
    • 10 oz cherub or cherry tomatoes, rinsed

    For dressing:

    • 8 oz Italian dressing and marinade
    • 1 tbsp Italian seasoning

    Directions:

    Fill a large pot with water and bring to a boil.

    Add pasta and cook until al dente, about 8-10 minutes.

    Drain water from pasta and rinse pasta under cold water.

    Add pasta to a large bowl. Add dressing and seasoning. Stir well.

    Cut the cheese into ¼ inch chunks.

    Add cheese, olives, and tomatoes to the bowl of pasta. Toss.

    Refrigerate for at least an hour before serving.

    Frequently Asked Questions for Vegetable Pasta Salad

    What vegetables go best in a cold vegetable pasta salad?
    Popular choices include cherry tomatoes, cucumbers, bell peppers, red onion, and black olives. You can stick with the basics or add other crisp, colorful vegetables that hold up well when chilled.

    Can I make this tri-color rotini pasta salad the night before?
    Yes, this tri-color pasta salad with Italian dressing actually tastes better when made ahead of time. Letting it chill overnight helps the flavors soak into the pasta for a more seasoned, refreshing bite.

    What kind of dressing works best for cold pasta salad with vegetables?
    Zesty Italian dressing is one of the most searched-for dressings for vegetable pasta salad. It’s tangy, flavorful, and pairs well with a variety of vegetables and cheeses without being too heavy.

    How long does vegetable pasta salad last in the fridge?
    This cold pasta salad with Italian dressing will stay fresh in an airtight container in the refrigerator for up to 4 days. It’s a great make-ahead side dish for meal prepping or potlucks.

    Can I use a different type of pasta in this cold pasta salad recipe?
    Yes, while rotini is great for holding onto the dressing and ingredients, you can also use penne, bowtie, or even macaroni in your easy vegetable pasta salad.

    Is this vegetable pasta salad recipe vegetarian?
    Yes, this is a vegetarian pasta salad recipe as written. It contains no meat, making it a solid option for vegetarian diets and Meatless Monday meals.

    Can I add protein to this Italian pasta salad with vegetables?
    Absolutely. Add grilled chicken, pepperoni slices, chickpeas, or diced salami for a more filling version of this cold pasta salad with veggies.

    What’s the best way to serve pasta salad at a cookout or picnic?
    Keep this easy pasta salad for BBQs chilled in a cooler or over ice if serving outdoors. It’s best served cold and can sit out for about an hour before needing to be refrigerated again.

    Can I freeze leftover vegetable pasta salad?
    It’s not recommended to freeze pasta salad with Italian dressing. The texture of the pasta and vegetables can become mushy once thawed. It’s best enjoyed fresh from the fridge within a few days.

    What cheese is best for a pasta salad with vegetables?
    Sharp cheddar cheese is a classic option that holds its shape and adds a bold flavor. For variety, try mozzarella cubes or feta for a tangy twist.

    Vegetable Pasta Salad

    Vegetable Pasta Salad

    Ingredients

    • 16 oz Garden Rotini or Tri Color Rotini Pasta
    • 8 oz block cheddar cheese
    • 6 oz can black olives, drained
    • 10 oz cherub or cherry tomatoes, rinsed
    • For dressing:
    • 8 oz Italian dressing and marinade
    • 1 tbsp Italian seasoning

    Instructions

    Fill a large pot with water and bring to a boil.
    Add pasta and cook until al dente, about 8-10 minutes.
    Drain water from pasta, and rinse pasta under cold water.
    Add pasta to a large bowl, and add dressing and seasoning. Stir well.
    Cut the cheese into ¼ inch chunks
    Add cheese, olives, and tomatoes to the bowl of pasta. Toss.
    Refrigerate for at least an hour before serving.

    © Roscoe

  • Slow Cooker Cheesy Bacon Ranch Tater Tots

    Slow Cooker Cheesy Bacon Ranch Tater Tots

    Try these tasty Slow Cooker Cheesy Bacon Ranch Tater Tots! Cheese, bacon, and tots are a delicious combination you should try.

    If you are a fan of tater tots, cheese, and bacon, I highly recommend this recipe! Instead of having regular traditional tater tots, dress them up with all of these delicious ingredients below!

    Tater Tot Breakfast Casserole

    These tots can be enjoyed as an appetizer or a side dish with your favorite meal.

    Slow Cooker Cheesy Bacon Ranch Tater Tots

    Ingredients:

    • 32oz pkg. tater tots
    • 1oz pkg. dry ranch mix
    • 8oz shredded cheddar cheese
    • 1lb. bacon, chopped and cooked

    Directions:

    Chop bacon into 1 inch chunks and cook in a skillet over medium heat until done, stirring often.

    Line a plate with paper towels, and put cooked bacon on, then pat to help drain grease.

    In the slow cooker, layer half of each in this order: tater tots, ranch mix, cheddar cheese, cooked bacon pieces. Repeat the layer once more.

    Cook on low for 2 hours or high for 4 hours. 

    Serve hot.

    Slow Cooker Cheesy Bacon Ranch Tater Tots

    Slow Cooker Cheesy Bacon Ranch Tater Tots

    Ingredients

    • 32oz pkg tater tots
    • 1oz pkg dry ranch mix
    • 8oz shredded cheddar cheese
    • 1lb bacon, chopped and cooked

    Instructions

    Chop bacon into 1 inch chunks and cook in a skillet over medium heat until done, stirring often.

    Line a plate with paper towels, and put cooked bacon on, then pat to help drain grease.

    In the slow cooker, layer half of each in this order: tater tots, ranch mix, cheddar cheese, cooked bacon pieces. Repeat the layer once more.

    Cook on low for 2 hours or high for 4 hours.

    Serve hot.




    © Roscoe

  • How to Cook Rice in a Crock Pot

    Rice is one of those foods that seem deceptively easy to make. The concept appears simple; just put some water and rice together and let them simmer for a while.

    However, adding too much water or letting the rice simmer just a little too long results in a watery mess or blackened rice heat-fused to the inside of your pan. Learn how to cook rice in a crock pot!

    Some resort to getting a rice cooker to avoid such disasters, but they’re unnecessary. Instead, get out your crockpot. The long, slow cooking times and low heat cook rice perfectly every time.

    How to Cook Rice in a Crock Pot

    You Will Need:

        Butter or margarine
    Crockpot
    Rice
    Chicken or beef stock

    Scoop up some butter or margarine on your fingers and grease the inside of the crockpot thoroughly. Press your fingers into the edges and creases of the crockpot, covering the entire surface.

    The butter or margarine adds some flavor and keeps the rice from sticking to the sides of the pot as it cooks.

    Add about half as much raw rice as you want to end up with at the end of the cooking process. If you want to make 4 cups of cooked rice, you only need 2 cups of raw rice. The rice will fluff up and expand a lot while it cooks.

    Pour in 2 cups of chicken or beef stock for each cup of rice you’re cooking. For 2 cups of raw rice, you need 4 cups, or 2 pints, of stock.

    Vegetarians may use vegetable stock or water. If you choose to use water, add about a tablespoon of salt to the rice, as well.

    Stir the rice and liquid light. Place the lid on the crockpot and turn it on low.

    Check on the rice about every 30 minutes.

    White rice should take about 2 hours to cook, while brown rice may take 3 or 4 hours.

    Recipe Options

    If cooking plain old rice by itself doesn’t seem very exciting, add a few other things to it.

    Chili and Rice

    Pre-cooked sausages, shrimp, tomatoes, and chili peppers stewed with the rice make delicious paella. A can of black beans and some tomato sauce creates a simple and filling chili recipe.

    Rice Pudding

    Create rice pudding by substituting the stock or water for milk. Add 1/4 cup to a full cup of sugar or sweetener and a handful of each of raisins and chopped dates.

    When the pudding is finished, top it with some slivered almonds or toasted walnuts.