Marinated Five 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.

BEST BEAN SALAD

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.

5-BEAN SALAD

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.

MARINATED BEAN SALAD

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.

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 FIVE BEAN SALAD

Steps:

• In a large bowl, layer the beans, onion and green pepper. Set aside.
• In a small saucepan, mix the vinegar, SPLENDA® Granulated Sweetener, oil, mustard, tarragon and cilantro. Cook and stir over medium heat until sweetener has dissolved. Remove from heat and pour over bean mixture. Stir until all ingredients are coated. This is best if it is left to marinate for a few hours in the refrigerator, and stirred occasionally.

MARINATED GREEN BEAN AND BUTTER BEAN SALAD

Steps:

• Prepare an ice-water bath. Cook green beans in boiling salted water, just until bright green and tender, about 5 minutes. Reserving the cooking liquid, remove beans with a large slotted spoon; transfer to ice-water bath to stop the cooking. Transfer beans to a colander. Cook butter beans in the boiling cooking liquid, just until tender, 5 minutes if frozen. Strain; place under cold, running water to stop cooking. Set aside.
• Make vinaigrette: In a medium bowl, combine vinegar, mustard, salt and pepper to taste, and minced shallot. Whisk in olive oil until vinaigrette is creamy. Whisk in tarragon and parsley.
• In a large bowl, toss green beans until well coated with about three-quarters of the vinaigrette. In a large bowl or on a platter, arrange the green beans in an even layer. Sprinkle the reserved butter beans over the top. Drizzle the remaining vinaigrette over the beans. Garnish with tarragon and parsley. Serve at room temperature.

MARINATED BEAN SALAD

Steps:

• Combine beans and peas in a large bowl. In a small bowl, combine the next nine ingredients; mix well. Pour over bean mixture and stir well. Cover and chill for at least 2 hours. Add onion rings just before serving. Serve with a slotted spoon.