Garden Fresh Three Bean Salad Food

GARDEN BEAN SALAD

Steps:

• Soak the diced onion in cold water, 10 minutes.
• Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. Drain the onion and pat dry, then add to the dressing. Stir in the white beans.
• Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour.
• Before serving, stir the parsley and chives into the salad and season with salt and pepper.

FRESH GREEN BEAN SALAD

Steps:

• Bring a pot of lightly salted water to a boil; cook beans in boiling water until bright green and slightly tender, 3 to 5 minutes. Drain green beans and plunge into ice water until cold; drain.
• Toss green beans, radishes, and cucumbers together in a large bowl.
• Whisk olive oil and vinegar together in a small bowl until the oil emulsifies into the vinegar; season with salt and pepper. Drizzle dressing over salad and toss to coat.

FRESH GREEN BEAN SALAD

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

"COULDN'T BE EASIER" THREE-BEAN SALAD

Steps:

• Combine green beans, lima beans, red beans, red bell pepper, and onion in a large bowl with a tight-fitting lid.
• Mix together canola oil, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a small bowl. Pour mixture over bean mixture. Seal lid and shake bowl until evenly coated. Refrigerate for 24 hours or until all ingredients are completely thawed. Shake well before serving.

THREE BEAN SALAD

Steps:

• Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the fresh beans to the boiling water, and cook until crisp-tender, about 4 to 5 minutes. Drain and plunge the beans into the ice water to stop the cooking and set their color. Drain.
• In a medium bowl, combine the beans and the onion. In a small saucepan, bring the sugar, vinegar, oil, and salt to a simmer. Pour the liquid over the beans. Marinate the beans at room temperature for 1 hour, tossing several times. Just before serving, season with salt and pepper to taste, add the parsley. Serve.

GREEN BEAN AND BASIL SALAD

Steps:

• Cut or snap off blossom end of beans (green & yellow).
• Wash beans.
• Cut beans into 1 inch pieces.
• Blanch beans in boiling water for 3 minutes or until done to desired tenderness.
• Cool beans in ice water to prevent continued cooking.
• Drain well.
• Toss beans with kidney beans, onions and basil.
• In a separate small jar, mix oil, lemon juice, mustard, cayenne pepper, salt and black pepper. Shake vigourously.
• Pour on top of bean mix.
• Serve immediately or store in fridge for up to 24 hours to let flavours blend.

FRESH THREE-BEAN SALAD

Steps:

• If you like less sharp onions, soak onion in cold water for 10 minutes, then drain and pat dry.
• Add onions and canned beans to serving bowl.
• Cook green and wax beans in a pan of generously salted water until tender-crisp, about 4-5 minutes. Drain beans and plunge into an ice bath. Drain beans and pat dry. Add cooked beans to serving bowl with onion and canned beans.
• Heat vinegar, sugar, oil and salt to a boil in a small saucepan until sugar is dissolved. Pour over beans and onions. Let marinate for 1 hour at room temperature, tossing occasionally.
• Add parsley and season to taste just before serving.

GARDEN BEAN SALAD

Steps:

• Drain all beans; place in a large bowl. Add the green pepper, celery, pimientos and green onions; set aside. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately pour over vegetables. , Refrigerate several hours or overnight. Serve with a slotted spoon.

GARDEN FRESH THREE BEAN SALAD

Steps:

• Boil green and yellow beans together in salted water for about 10-12 miutes.
• Add the lima beans and cook another 2 minutes.
• Drain and set in a serving bowl.
• Whisk together salt, pepper, a pinch of sugar, olive oil, onions,garlic, lemon juice, and parsley.
• Combine dressing and beans and let sit for 10 minutes.
• Season again with salt& pepper if needed and serve.

CLASSIC THREE BEAN SALAD

Steps:

• For the salad: Heat a large pot of water over high heat and bring to a boil. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, but still have a slight crunch. Drain in a colander and rinse well under cold water until cool. Chop into 1-inch pieces.
• For the dressing: In a large bowl, whisk to combine the olive oil, red wine vinegar, lemon juice, salt, and black pepper.
• Add the cooled green beans, cannellini beans, kidney beans, celery, red onion, and parsley to the bowl with the dressing. Toss well to combine and serve.

THREE BEAN SALAD WITH HONEY

Steps:

• Wash the fresh green beans and place them in a medium pot with 3/4 cups of water. Place a lid on the beans and steam them for about 4-6 minutes, until they are a bit softer but still have a bit of crunch to them. Once cooled, cut into bite sized pieces.
• In a large mixing bowl (use the largest you have) combine the green beans with the chickpeas and kidney beans, drained and rinsed. Chop the yellow bell pepper into small bite sized pieces, and add. Finely chop the parsley and green onion and add to the bowl as well.
• In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients. Shake until the dressing is a smooth consistency and pour over the bean salad.
• Cover the salad and place in the fridge overnight so the dressing soaks into the beans.