Five Bean Salad Food

FIVE-BEAN SALAD

Five-Bean Salad image

In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 15 servings.

Number Of Ingredients 11

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, rinsed and drained
1 package (9 ounces) frozen cut green beans, thawed
2 small onions, chopped
1 cup white vinegar
3/4 cup sugar
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 161 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

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

BEAN SALAD

Bean Salad image

A spicy bean salad that can also be used as a topping for tostadas.

Provided by HEATHERANNE23

Categories Salad Beans Bean and Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 (14.5 ounce) can black beans
1 (14.5 ounce) can dark red kidney beans
1 (15 ounce) can garbanzo beans
1 (14.5 ounce) can pinto beans
1 (10 ounce) package frozen corn kernels, thawed
1 tablespoon vegetable oil
1 teaspoon cumin
2 tablespoons chili powder
1 teaspoon lime juice
1 (8 ounce) jar chunky salsa
1 pinch dried parsley

Steps:

Pour beans into a colander, and rinse under running water.
In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 42.7 g, Fat 3.6 g, Fiber 12.7 g, Protein 11.9 g, SaturatedFat 0.5 g, Sodium 754.7 mg, Sugar 2.3 g

CLASSIC FIVE-BEAN SALAD

Classic Five-Bean Salad image

Different kinds of beans cook at different rates, so it's best to prepare them in separate pans (working in batches if necessary). The salad can be made with just a few types instead of all five, as long as the total amount of dried beans still measures 2 1/2 cups.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 5h

Yield Makes 10 cups

Number Of Ingredients 13

Ingredients

1/2 cup each of five kinds of dried beans, such as cranberry, navy, giant white, cannellini, and kidney
5 small dried bay leaves
1 medium carrot, cut crosswise into 5 pieces
1 celery stalk, cut crosswise into 5 pieces
Coarse salt
12 ounces haricots verts, trimmed and cut into 1-inch pieces
1 cup fresh flat-leaf parsley
1 cup fresh cilantro
2 cups very small tomatoes or halved cherry tomatoes
1/4 cup sherry vinegar
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Make the salad: Coverbeans with water in separatesaucepans, and bring to aboil. Remove from heat, andlet stand for 1 hour.
Drain, and return beans totheir saucepans. Add a bay leaf,a piece of carrot, and a pieceof celery to each pan, and coverwith water by 2 inches.
Bring to a boil. Skim foam.Add 1/2 teaspoon salt to eachsaucepan. Reduce heat, and simmer vigorously until beans aretender, 30 minutes to 1 1/2 hours,depending on size and age ofbeans. Drain, and let cool.
Meanwhile, bring a large potof water to a boil. Add haricotsverts and 1 tablespoon salt.Cook until tender and brightgreen, about 3 minutes. Drain,and run under cold waterto stop the cooking process.
Make the dressing: Whisktogether vinegar and mustard.Gradually whisk in oil. Seasonwith salt and pepper.
Mix the salad: Combine beanswith haricots verts, herbs, andtomatoes. Drizzle with dressing,and toss to coat. Let stand for30 minutes.

5-BEAN SALAD

5-Bean Salad image

I LOVE three bean salad - so it only gets better with two more types of beans. This makes a big batch of salad! Great for eating all week long. Low in calories, fat and sugar.

Provided by KelBel

Categories Salad Dressings

Time 4h10m

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients

15 ounces butter beans
15 ounces kidney beans
15 ounces garbanzo beans
16 ounces green beans
16 ounces wax beans
1 small red onion, diced
1 green bell pepper, chopped
1/4 cup water
2 tablespoons sugar
1/2 cup balsamic vinegar
1/4 cup oil
1 teaspoon oregano
1/2 teaspoon garlic, minced

Steps:

Rinse and drain beans in a colander. Transfer to a large bowl with lid.
Stir onion and bell pepper into beans.
Dissolve sugar in water for 1 minute in microwave safe measuring cup.
Whisk in remaining ingredients until combined.
Pour over beans and toss to coat evenly.
Allow to marinate 4 or more hours.

FIVE BEAN SALAD

Five Bean Salad image

I am the third generation using this wonderful recipe. It is soooo simple and delicious. Its not overly oily like most are. Overnight chilling time not included in preparation time.

Provided by carlanna livingstone

Categories Beans

Time 20m

Yield 1 salad, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 (15 ounce) can green beans
1 (15 ounce) can wax beans
1 (15 ounce) can lima beans
1 (15 ounce) can kidney beans
1 (15 ounce) can garbanzo beans (chickpeas)
1 onion, chopped (I add the next day about an hour before serving, other wise it seems too strong)
1 green pepper, chopped (my grandmother's recipe calls for this but we never put it in as we don't care for it)
1/2 cup vegetable oil
1/2 cup vinegar
3/4 cup sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1 -2 teaspoon celery seed

Steps:

Drain all the beans and combine in a large bowl.
Heat (but do not boil) (I do it in the microwave for about 1 minute) vegetable oil, vinegar, sugar, salt, pepper, dry mustard, and celery seed.
Mix with bean mix and let stand overnight.
Add onion/pepper about an hour before serving.

THE BEST FIVE BEAN SALAD

The Best Five Bean Salad image

This is similar to some that I've tried but the taste is indescribable. Very tasty and easy to make! Make it the night before you plan to serve it so that all the flavors have time to meld. My can ounces are approximate, I buy the regular sized cans.

Provided by The Big Cheese

Categories Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can garbanzo beans
1 (15 ounce) can string beans
1 (15 ounce) can kidney beans
1 (15 ounce) can lima beans
1 (15 ounce) can wax beans
1 large red bermuda onion
1 cup apple cider vinegar
1/2 cup sugar
1 tablespoon salt
1/4 cup pure virgin olive oil
1 teaspoon pepper

Steps:

Dump all of the beans into a colander, starting with the kidney beans. Do not rinse.
Chop the Bermuda onion into cubes.
In a large bowl, pour all the beans and the chopped onion together and mix well.
In a sauce pan, mix the apple cider vinegar with the sugar and salt, stir over medium heat. Once the sugar and salt have dissolved, add the olive oil and the pepper.
Stir well and then pour over the beans. Cover and place in the refrigerator, overnight is best. Stir them occasionally to make sure that they are all getting a good dose of the liquid.

Nutrition Facts : Calories 200.3, Fat 5.3, SaturatedFat 0.7, Sodium 887.3, Carbohydrate 32.8, Fiber 7, Sugar 10.1, Protein 6.5

FIVE BEAN SALAD

Five bean salad image

A hearty side dish

Provided by becky123

Time 20m

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

To make the dressing, dissolve the sugar and salt in the vinegar. Add the coriander seeds and whisk in the oil
Mix the salad ingredients in a large bowl
Pour over the dressing, mix well and season to taste. Leave for 30-45 mins at room temperature to allow flavours to mingle before serving

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