Costco 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

COSTCO QUINOA SALAD

Costco Quinoa Salad image

We love Costco's quinoa salad so I was thrilled when I stumbled across the recipe in finecooking.com It's best to make this salad the day before you plan to serve it to give the grains time to absorb the vinaigrette and to let the flavors blend. Take it out of the fridge 30 to 45 minutes before serving for the best flavor.

Provided by Dreamer in Ontario

Categories Grains

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

2 cups red and white quinoa (mixed)
3/4 teaspoon kosher salt
1 tablespoon extra-virgin olive
1/3 cup extra-virgin olive oil, more as needed
3 tablespoons white vinegar or 3 tablespoons rice vinegar, more as needed
3 tablespoons fresh lemon juice, more as needed
1 -2 tablespoon finely grated lemon zest
fresh ground black pepper
3/4 cup chopped roma tomato
3/4 cup diced English cucumber (1/2 inch dice)
1/2 cup thinly sliced scallion
3/4 cup diced red bell pepper (1/4 inch dice)
1 cup cooked red lentil
1 cup cooked mung beans
4 tablespoons chopped fresh flat-leaf parsley

Steps:

Rinse quinoa thoroughly under cold water and drain.
Bring 7 cups water to a boil in a 4 quart pot over high heat.
Add 3/4 teaspoons salt; add quinoa, reduce heat to a simmer and cook, uncovered, stirring occasionally and adding more boiling water as needed to keep the quinoa covered, until tender (about 15 to 20 minutes).
Drain and rinse the quinoa with cold water to stop the cooking.
Transfer quinoa to a foil-lined, rimmed baking sheet, drizzle with 1 tablespoon olive oil and toss lightly to coat.
Spread the quinoa on the baking sheet and cool completely at room temperature or in the fridge.
Put vinegar and lemon juice in a small bowl and gradually whisk in the 1/3 cup olive oil (vinaigrette).
Whisk in lemon zest; taste; season with salt, pepper and additional vinegar and lemon juice or olive oil as needed.
Place cooked and cooled quinoa in large serving bowl and toss to break up any clumps.
Add tomatoes, cucumbers, scallions, bell peppers, lentils, mung beans, parsley plus 1/2 cup vinaigrette and toss.
Taste and season as needed with more vinaigrette, salt and pepper.
Serve or refrigerate for up to 1 day.
If making ahead, allow salad to sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt and pepper before serving.

Nutrition Facts : Calories 422.4, Fat 12.8, SaturatedFat 1.7, Sodium 243.6, Carbohydrate 59.8, Fiber 11.2, Sugar 1.6, Protein 19.1

COSTCO CHICKEN SALAD COPYCAT

Costco Chicken Salad Copycat image

Number Of Ingredients 10

Ingredients

Rotisserie chicken (1/2 bird)
1 cup sour cream
1/2 cup mayo
4 stalks celery, chopped finely
1/3 cup sweet onion, chopped finely
Salt 1 teaspoon
Sugar 1 teaspoon
1 tablespoon Lemon juice
1 teaspoon Parsley
White vinegar - 1 tbsp

Steps:

1. Remove chicken from the bones - remove the skin as well (not great in this salad) 2. You will use about 1/2 of the chicken from a Costco rotisserie chicken. You want to chop it up finely - I used a food chopper, and it worked great. 3. Chop celery and sweet onion very finely - again, I used a food chopper. 4. In a separate bowl, mix together mayonnaise, sour cream, salt, sugar, lemon juice, parsley, and vinegar. 5. Combine chicken, celery, and onion in a large bowl. 6. Fold in the dressing and combine together. 7. Refrigerate a few hours for best results!

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