Hot 5 Bean Salad Food

FIVE-BEAN SALAD

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.

FIVE BEAN SALAD

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.

FIVE BEAN SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Bring a large pot of water to a boil over medium heat. Sprinkle with a generous pinch of salt and add in the fresh green beans. Cook until the beans are just tender, about 8 minutes. Drain and shock the beans in ice water to halt the cooking process. Strain the beans once more and set them aside.
• Put the fresh and canned beans, scallions, bell pepper, Italian parsley, marjoram, if using, and Champagne Vinaigrette into a large serving bowl, and toss everything together to combine. Season the salad, to taste, with salt and black pepper. Serve and enjoy.
• Mix together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and black pepper in a large bowl. Whisk in the olive oil in a slow continuous stream until the dressing has emulsified. Alternatively, you can add the ingredients to food processor or blender and puree until smooth.

WARM THREE-BEAN SALAD

Steps:

• Cook a 12-ounce bag cut green beans as the label directs. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon grainy mustard, 1 minced garlic clove and 1/2 teaspoon each salt and pepper in a bowl. Cook 1 chopped red onion in olive oil in a skillet over medium-high heat, 2 minutes. Add one 15-ounce can drained cannellini beans, one 10-ounce bag thawed frozen edamame and the green beans; heat through. Toss with the dressing, sprinkle with parsley.

HOT FIVE BEAN SALAD

Steps:

• Cut bacon into small pieces using kitchen shears, and place in a large skillet.
• Cook, turning frequently, over medium high heat until evenly browned.
• Drain, reserving 1/4 cup drippings.
• Set bacon aside.
• Return reserved drippings to skillet.
• Mix together sugar, cornstarch, and salt and pepper; blend into drippings.
• Stir in vinegar and water; cook and stir until boiling.
• Stir in drained beans.
• Cover, reduce heat, and simmer for 15 to 20 minutes.
• Stir occasionally.
• Turn bean mixture into serving dish.
• Crumble bacon over beans.

THE BEST FIVE BEAN SALAD

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.

HOT FIVE-BEAN SALAD

Steps:

• In a skillet, cook bacon until crisp; reserve 1/4 c drippings.
• Set the bacon aside.
• Add sugar, cornstarch, salt and pepper to drippings.
• Stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir for two minutes.
• Add the beans; reduce heat. Cover and simmer for 15 minutes or until beans are heated through.
• Place in a serving bowl; top with bacon.

HOT FIVE BEAN SALAD

Steps:

• Fry bacon until crisp.
• Drain and reserve 1/4 cup of drippings in pan.
• Mix salt, pepper, sugar and corn starch together.
• Add to drippings.
• Mix vinegar and water together.
• Add this slowly to mixture and cook on the low heat stirring constantly until thickened.
• Stir in drained beans very carefully.
• Add fresh onions and cook 15 minutes over medium heat.
• Turn into casserole dish and crumble bacon on top.
• Bake 25 minute at 350°F or refrigerate until the next day and bake.
• This recipe is best when reheated the next day in the oven.