FIVE BEAN SALAD WITH CHAMPAGNE VINAIGRETTE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 28m
Yield 6 to 8 servings
Number Of Ingredients 22
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.
HOT FIVE-BEAN SALAD
This crowd-pleaser is like a German potato salad made with colorful beans. My mom's been preparing this salad for years-it's so simple to create and great to take to church suppers. #151;Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Add sugar, cornstarch, salt and pepper to drippings. Stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir for 2 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.
Nutrition Facts : Calories 233 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 820mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 5g fiber), Protein 7g protein.
FIVE-BEAN SALAD
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
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
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
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
HOT FIVE BEAN SALAD
Make and share this Hot Five Bean Salad recipe from Food.com.
Provided by Jane from Ohio
Categories Beans
Time 50m
Yield 16 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 164.8, Fat 2.5, SaturatedFat 0.7, Cholesterol 2.7, Sodium 267.1, Carbohydrate 30.3, Fiber 6.1, Sugar 9.6, Protein 6.5
FIVE BEAN CASSEROLE
This is a sweet and sour casserole with bacon and beans.
Provided by Joan
Categories Side Dish Casseroles
Time 2h40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Saute onion in bacon fat; add the brown sugar, mustard, garlic powder, salt and vinegar. Cook covered on low heat 20 minutes.
- In a four quart baking dish, combine the bacon, onion mixture, butter beans, lima beans, kidney beans, garbanzo beans and baked beans. Mix well, and bake covered for 1 1/2 hours. Uncover and bake 30 to 45 minutes longer.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 45.9 g, Cholesterol 6.9 mg, Fat 3.4 g, Fiber 9.1 g, Protein 12.2 g, SaturatedFat 1 g, Sodium 953 mg, Sugar 15.6 g
MEDITERRANEAN-INSPIRED 5-BEAN SALAD
Steps:
- Drain all beans and transfer to a large bowl. Add celery, onion, bell peppers, olives, parsley, and rosemary.
- Mix Greek salad dressing and 1 tablespoon honey together. Taste and continue to add more honey as desired. Pour on salad and mix until evenly distributed. Season with salt and pepper.
- Cover and refrigerate for 2 to 3 hours before serving.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 22 g, Fat 6.3 g, Fiber 7 g, Protein 6 g, SaturatedFat 0.8 g, Sodium 635 mg, Sugar 3.2 g
HOT FIVE-BEAN SALAD
This is from Taste of Home magazine and described as a crowd pleaser that is similar to a German potato salad made with colorful beans.
Provided by Petdrwife
Categories < 30 Mins
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 287.5, Fat 9.2, SaturatedFat 2.9, Cholesterol 12.3, Sodium 874.1, Carbohydrate 42.7, Fiber 8.2, Sugar 14.8, Protein 9.8
FIVE-BEAN SALAD
In the classic version of this Italian salad, beans are slow-cooked until uniformly softened. In this interpretation, the beans are blanched quickly, to emphasize their fresh taste, color, and texture.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes about 6 cups
Number Of Ingredients 20
Steps:
- Make the beans: Stir together water, 2 teaspoons salt, bay leaf, cinnamon stick, peppercorns, and oregano in a saucepan. Bring to a boil. Add cranberry beans. Return to a boil. Reduce heat, and simmer until tender, 15 to 20 minutes. Drain.
- Prepare an ice-water bath. Bring a large pot of water to a boil. Add remaining tablespoon salt. Working with one variety at a time, blanch remaining beans in boiling water until crisp-tender (about 1 1/2 minutes for haricots verts; 2 1/2 minutes for larger beans). Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.
- Make the dressing: Whisk together mustard, sugar, salt, and pepper in a large bowl. Add vinegar, and whisk until sugar has dissolved. Add oil in a slow, steady stream, whisking until emulsified. Whisk in red-pepper flakes and herbs.
- Add beans to dressing, and toss. Let stand at room temperature for 1 1/2 hours, tossing occasionally, or marinate in the refrigerator overnight before serving.
HOT FIVE BEAN SALAD
Make and share this Hot Five Bean Salad recipe from Food.com.
Provided by LikeItLoveIt
Categories Black Beans
Time 40m
Yield 11 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 382.8, Fat 19.5, SaturatedFat 6.3, Cholesterol 28.1, Sodium 896.5, Carbohydrate 40.2, Fiber 8.4, Sugar 13.4, Protein 12.6
THE BEST FIVE BEAN SALAD
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
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
CLASSIC FIVE-BEAN SALAD
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
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.
HOT 5 BEAN SALAD
Make and share this Hot 5 Bean Salad recipe from Food.com.
Provided by Mysterygirl
Categories Vegetable
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Fry bacon and crumble.
- Drain all beans and mix with crumbled bacon.
- Mix bacon grease, cornstarch, sugar, salt and pepper.
- Then combine vinegar and water and add this to the other dressing mixture.
- Mix with beans and heat through on stove.
- Serve warm.
Nutrition Facts : Calories 286.2, Fat 14, SaturatedFat 4.8, Cholesterol 17.2, Sodium 1448.6, Carbohydrate 33.6, Fiber 5, Sugar 14, Protein 6.8
FIVE BEAN SALAD
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
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.
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