Safety tips and recipes for backyard cookouts

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EAU CLAIRE, Wis. (WEAU) -- There's still time for backyard cookouts or picnics. One concern many people have for these types of gatherings, is how to make tasty eats and treats that won't quickly spoil, or have the potential to make people ill. Katie Johnson joined Hello Wisconsin with some safety tips, along with recipes for mixed bean salad and apple salad.

1. Good rule of thumb: Refrigerate perishable food items within two hours of serving.
2. At 90+ degrees, that window drops to only ONE hour. Serve, eat and get food back in the cooler.
3. Pack smart. Keep separate coolers for food and beverages. Chances are people will be in and out of the beverage cooler, which lets cold air escape. To keep food as cold as possible, keep that cooler closed until you're ready to serve.

Beans are a great source of protein and are full of essential vitamins and minerals. When paring mixed beans with an oil or vinegar base, you are likely to be safer than using an egg base, like miracle whip or mayo, which can cause food sanitation concerns. When in doubt always keep food cold before serving. *Demonstrate mixed bean salad recipe

A cold crisp apple, filled with fiber and vitamin C can help to reduce the risk for cardiovascular disease. And, when especially prepared with creamy Greek yogurt and oats, this recipe is sure to taste more like a treat than a nutritious fiber and protein packed side dish. Again, remember to keep cold before serving.*Demonstrate apple salad recipe
Recipe: Apple Salad
By Mayo Clinic Staff
Ingredients
4 apples-different kinds of apples (granny smith, pink lady or red delicious)
1 tsp lemon juice
1 tbsp. old fashioned oats
1 tbsp. chopped pecans
1 tsp butter
1 tsp brown sugar
½ tsp cinnamon
1 cup Vanilla Greek yogurt
¼ tsp cinnamon
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Directions:
1. Dice all apples into small bite sized pieces. Roll apples in lemon juice. Set aside.
2. Whip butter, brown sugar, cinnamon, and yogurt together.
3. Combine yogurt combination, apples, and then mix in oats and pecans. Sprinkle with cinnamon. Serve cold.

Recipe: Mixed bean salad
By Mayo Clinic Staff
Dietitian's tip:
Beans are a good way to add fiber to your diet, especially soluble fiber. Generally, 1 cup of cooked beans provides 9 to 13 grams of fiber. The soluble fiber can help lower blood cholesterol. Beans are also high in protein, complex carbohydrates and iron.
Serves 8
Ingredients
1 can (15 ounces) unsalted green beans, rinsed and drained
1 can (15 ounces) unsalted wax beans, rinsed and drained
1 can (15 ounces) unsalted kidney beans, rinsed and drained
1 can (15 ounces) unsalted garbanzo beans, rinsed and drained
1/4 cup chopped white onion
1/4 cup orange juice
1/2 cup cider vinegar
Sugar substitute, if desired
Directions
In a large bowl, combine the beans and onion. Stir gently to mix evenly.
In a separate bowl, whisk together the orange juice and vinegar. Add sugar substitute for desired sweetness.
Pour the orange juice mixture over the bean mixture. Stir to coat evenly. Let stand 30 minutes before serving.
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Nutritional analysis per serving
Serving size :3/4 cup (generous)
Total fat2 g
Calories126
Protein7 g
Cholesterol0 mg
Total carbohydrate21 g
Dietary fiber6 g
Monounsaturated fat Trace
Saturated fat Trace
Added sugars0 g
Sodium165 mg
Trans fat0 g



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