Bean Salad Food

4 BEAN SALAD

4 Bean Salad image

grandma's recipe it is always gets eaten all up at most potlucks not too sweet nor too vinegary best if made 2-3 days ahead The longer it sits the better it tastes

Provided by muffinlady

Categories Easy

Time P1D

Yield 1 large bowl, 12 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup oil
1/2 cup apple cider vinegar
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
16 ounces green beans
16 ounces wax beans
16 ounces kidney beans or 16 ounces red beans
16 ounces garbanzo beans
1 red onion, diced
3/4 cup green pepper
3/4 cup celery

Steps:

Mix dressing add all beans drained and rinced.
refrigerate toss every once in a while, refrigerate at least overnight.

Nutrition Facts : Calories 236.8, Fat 9.9, SaturatedFat 1.3, Sodium 429.4, Carbohydrate 33.6, Fiber 6.2, Sugar 14.5, Protein 5.4

MARINATED BEAN SALAD

Marinated Bean Salad image

Provided by Molly Yeh

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 teaspoon kosher salt, plus more for seasoning
6 ounces green beans, trimmed and cut into thirds
One 15.5-ounce (439 grams) can cannellini beans, rinsed and drained
One 15.5-ounce (439 grams) can chickpeas, rinsed and drained
2 vine-ripe tomatoes (226 grams), chopped
2 stalks celery (56 grams), thinly sliced, plus 1/4 cup inner leaves, coarsely chopped
1/2 small red onion (56 grams), thinly sliced
4 peperoncini (31 grams), stemmed and chopped, plus 1 tablespoon brine from the jar
1/2 cup (84 grams) mixed pitted kalamata and manzanilla olives, slivered
1/4 cup (10 grams) chopped fresh Italian parsley
3 tablespoons (30 grams) freshly squeezed lemon juice
1 teaspoon sugar
Freshly ground black pepper
1/3 cup (71 grams) extra-virgin olive oil

Steps:

Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.

BEST BEAN SALAD

Best Bean Salad image

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Provided by chemjo

Categories Salad Beans Three Bean Salad Recipes

Time 8h20m

Yield 18

Number Of Ingredients 13

Ingredients

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

Steps:

Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g

FINALLY FOUND FOUR BEAN SALAD

Finally Found Four Bean Salad image

I lost this recipe and I found it just this morning, while going through a bunch of old papers. I'm so HAPPY! I'm posting it immediately so it won't get lost again! I got this from a former co-worker, who had it at a potluck and liked it so much she got the recipe, and brought me a copy since she knew how much I loved to cook. I changed it up a bit, making big changes to the dressing and adding a bit to the actual salad components. This is a little on the sweet side, admittedly, but the sugar can be cut back to suit tastes. This is my favourite and I'm so glad I found it!

Provided by Lennie

Categories Peppers

Time 25m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1 (19 ounce) can chickpeas
1 (14 ounce) can green beans
1 (14 ounce) can wax beans
1 (19 ounce) can red kidney beans
1 red bell pepper (any colour can be used)
1 small red onion, peeled and thinly sliced
1/2 cup chopped fresh flat leaf parsley
2/3 cup red wine vinegar
2 tablespoons balsamic vinegar
1/2 cup canola oil
1/2 cup granulated sugar (use less if desired)
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

Drain a 19-oz tin of chick peas (garbanzo beans), rinse well, then drain again; place in a large mixing bowl.
Drain a 14-oz tin of green beans and a 14-oz tin of wax beans well and then add to bowl.
Drain a 19-oz tin of red kidney beans, rinse well then drain again; add to bowl.
Dice up a coloured bell pepper (red, orange or yellow, I don't use green as I don't like them much) and add to beans.
Peel a small red onion and slice into very thin strips and add to bowl.
Lastly, add about 1/2 cup of chopped fresh flatleaf parsley.
Now make dressing: in a separate bowl, whisk together the vinegars, oil, sugar (I use a scant 1/2 cup), minced fresh garlic, worcestershire, and salt and pepper.
Pour dressing over salad ingredients and toss.
Cover and refrigerate overnight, stirring occasionally (before serving, taste, as it may need more salt).
When ready, spoon bean salad into a serving bowl using a slotted spoon, to drain off most of the dressing before serving.

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