Eureka Marinated Bean Salad Food
MARINATED THREE BEAN SALAD
Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. -Carol Tucker, Wooster, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.
Nutrition Facts : Calories 184 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 8g fiber), Protein 8g protein.
EUREKA! MARINATED BEAN SALAD
No, not named after the town but an exclamation that means "I have found it"! I've been searching for this particular marinated bean salad recipe at Mom's house ever since she moved. Made this many times when first starting to cook and many times since then. Quick, inexpensive and easy to prepare and always a crowd pleaser. From the original 1971 publication of the Farmer's Daughter Cookbook with very few changes.
Provided by COOKGIRl
Categories Beans
Time 3h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and drain beans well.
- In small glass bowl combine the dressing ingredients. Whisk well.
- Place all the beans, the bell pepper and the diced onion in a *NON-REACTIVE* large salad bowl. Pour the salad dressing over the mixture. Stir to coat.
- Marinate at least 3 hours (better if salad marinates 6-8 hours) but consume within 24 hours.
Nutrition Facts : Calories 242.6, Fat 11.7, SaturatedFat 1.6, Sodium 375.3, Carbohydrate 30.8, Fiber 7, Sugar 9.2, Protein 6.1
MARINATED BEAN SALAD
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.
MARINATED 4 BEAN SALAD
Yep, another bean salad recipe. This one is a bit different with its marinade ingredients. It's my mom's favorite for every get-together. It's also great for potlucks and picnics. I always come home with an empty bowl. Prepare ahead of time to let the flavors meld for 24 hours, then drain off the marinade juices. (Marinating time is not included in prep time listed.) It's soooo good!
Provided by DuChick
Categories Beans
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Drain canned vegetables.
- Combine these with the green pepper and onion. Set aside.
- Combine remaining ingredients and pour over vegetables, mixing well.
- Cover and marinate in the refrigerator for 24 hours, stirring occasionally.
- Just before serving, drain off the marinade, Lovely served in a lettuce-lined clear glass salad bowl.
Nutrition Facts : Calories 433, Fat 21.6, SaturatedFat 2.8, Sodium 927.5, Carbohydrate 54.5, Fiber 8.3, Sugar 27.3, Protein 7.6
MARINATED BEAN SALAD
This recipe comes from our local newspaper, it's a wonderful recipe for bean salad. You can also add in a can or two of drained whole mushrooms, and use a red bell pepper in place of green. Plan ahead this needs to chill for 24 hours.
Provided by Kittencalrecipezazz
Categories Low Cholesterol
Time P1D
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine all salad ingredients in a large bowl.
- In another small bowl whisk together the dressing ingredients.
- Pour the dressing over the beans and toss well to coat.
- Season with salt and pepper to taste.
- Cover and chill for 24 hours.
- Drain before serving.
Nutrition Facts : Calories 696.9, Fat 30, SaturatedFat 4.1, Sodium 1395.8, Carbohydrate 95.5, Fiber 19.6, Sugar 32.8, Protein 18.2
MARINATED BEAN SALAD
Make and share this Marinated Bean Salad recipe from Food.com.
Provided by CURLEYBERLEY
Categories Beginner Cook
Time 5h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients in a large bowl; toss.
- Combine sugar and remaining 4 ingredients in a small saucepan; bring to a boil over low heat, stirring until sugar dissolves. Pour hot vinegar mixture over bean mixture; stir gently.
- Cover and chill at least 4 hours. Serve with slotted spoon.
Nutrition Facts : Calories 246.1, Fat 11.4, SaturatedFat 1.5, Sodium 527.7, Carbohydrate 32.2, Fiber 5.2, Sugar 17.1, Protein 5.2
MARINATED BEAN SALAD
I found this recipe in a Quick Cooking cook book and revised it just a little to suit my family's taste. Hope you enjoy. Cook time is mostly chill time. It needs to be in the fridge long enough to chill completely. I do like to make mine the day before I intend to serve.
Provided by Jellyqueen
Categories Corn
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first seven ingredients.
- In a small saucepan, combine the sugar and vinegar and bring to a boil.
- Boil for 3 minutes.
- Pour over veggies and toss well.
- Cover and refrigerate until well chilled. I do mine the night before I intend to serve.
- Serve with a slotted spoon.
Nutrition Facts : Calories 263.6, Fat 0.9, SaturatedFat 0.2, Sodium 216.1, Carbohydrate 58.9, Fiber 9.1, Sugar 30.6, Protein 8.3
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