BASIL BEAN SALAD
I had a recipe for three-bean salad and added garbanzo beans for taste and color. It soon became my father and father-in-law's favorite - that made me happy since "the moms" are excellent cooks. Now for picnics, I'm asked to "bring the beans". -Ruth Ann Ramuscak, Merrillville, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.
Nutrition Facts : Calories 192 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 447mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein.
BABI'S BEAN SALAD
This recipe was actually a bit of a fluke, the result of what my sister had in her refrigerator when I went to visit. The bottom line is that the ingredients of this salad blended together into a heavenly combination that was devoured immediately! Hope you enjoy it!
Provided by Allrecipes Member
Categories Bean Salads
Time 15h10m
Yield 6
Number Of Ingredients 14
Steps:
- Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
- When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
- For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 38.2 g, Fat 9.8 g, Fiber 7.6 g, Protein 11.2 g, SaturatedFat 1.4 g, Sodium 230.5 mg, Sugar 10.9 g
BABI'S BEAN SALAD
This recipe was actually a bit of a fluke, the result of what my sister had in her refrigerator when I went to visit. The bottom line is that the ingredients of this salad blended together into a heavenly combination that was devoured immediately! Hope you enjoy it!
Provided by Allrecipes Member
Categories Bean Salads
Time 15h10m
Yield 6
Number Of Ingredients 14
Steps:
- Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
- When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
- For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 38.2 g, Fat 9.8 g, Fiber 7.6 g, Protein 11.2 g, SaturatedFat 1.4 g, Sodium 230.5 mg, Sugar 10.9 g
BABA'S THREE-BEAN SALAD
Growing up, "Baba" referred to my grandmother--mom's mom. Boy could she cook. She'd be 112 today. Baba used to make this salad every summer and store it in a big glass jar. When we were kids, that bean jar was like a never-ending story--always full and ready to go. It keeps quite well. Store tightly covered in fridge for up to a week. Just stir or turn container occasionally.
Provided by Suzie
Categories Beans
Time 20m
Yield 1/2 cup, 15-18 serving(s)
Number Of Ingredients 8
Steps:
- Drain kidney beans; rinse with cold water and drain again.
- Combine all beans in a bowl with onion and olives.
- Add sugar, vinegar and oil; mix lightly.
- Chill at least 24 hours.
- Use slotted spoon to serve.
Nutrition Facts : Calories 112, Fat 3.8, SaturatedFat 0.5, Sodium 107.1, Carbohydrate 15.8, Fiber 3.9, Sugar 5.3, Protein 3.9
BABI'S BEAN SALAD
This recipe was actually a bit of a fluke, the result of what my sister had in her refrigerator when I went to visit. The bottom line is that the ingredients of this salad blended together into a heavenly combination that was devoured immediately! Hope you enjoy it!
Provided by Allrecipes Member
Categories Bean Salads
Time 15h10m
Yield 6
Number Of Ingredients 14
Steps:
- Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
- When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
- For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 38.2 g, Fat 9.8 g, Fiber 7.6 g, Protein 11.2 g, SaturatedFat 1.4 g, Sodium 230.5 mg, Sugar 10.9 g
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