Marinated Many Bean Salad Food

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 THREE BEAN SALAD

Steps:

• In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.

MARINATED GREEN BEAN SALAD

Steps:

• Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
• Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
• Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.

MARINATED 3 BEAN SALAD

Steps:

• In a large serving bowl, add in all your beans and olives.
• Chop the celery, onion and bell pepper, then add them to the same bowl.
• In a small bowl add all marinade/dressing ingredients. Whisk well to emulsify, then drizzle it all over the bean salad.
• Toss well to combine.
• Cover your bowl with plastic cling wrap and refrigerate for 1 hour prior to serving, or overnight.
• Enjoy!

MARINATED MANY-BEAN SALAD

Steps:

• Drain all canned items. Rinse white beans, kidney beans, and garbanzo beans.
• Combine all bean mixture ingredients in a large bowl.
• Combine all marinade ingredients in a saucepan. Bring to a boil, stirring frequently.
• Immediately pour hot marinade over bean mixture. Stir to coat all beans.
• Refrigerate for several hours or overnight before serving.

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 VEGETABLE BEAN SALAD

Steps:

• In a large salad bowl, combine the first 10 ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate overnight. Stir before serving.

MARINATED 4 BEAN SALAD

Steps:

• Drain canned vegetables.
• Combine these with the green pepper and onion. Set aside.
• Combine remaining ingredients and pour over vegetables, mixing well.
• Cover and marinate in the refrigerator for 24 hours, stirring occasionally.
• Just before serving, drain off the marinade, Lovely served in a lettuce-lined clear glass salad bowl.

MARINATED THREE-BEAN SALAD

Steps:

• Drain the canned beans.
• Combine the drained beans, onion and green pepper in a large bowl.
• In a screw top jar combine vinegar, salad oil, sugar and celery seed.
• Cover and shake well.
• Pour vinegar mixture over vegetables and stir lightly.
• Cover and chill for at least 6 hours or overnight, stirring occasionally.
• Drain before serving.
• Quick Three-Bean Salad.
• Prepare bean salad as above, except substitute one 8 oz bottle of italian salad dressing for the vinegar, salad oil, sugar, and celery seed.
• Continue as directed.
• Marinade in refrigerator for 1 to 1 1/2 hours.
• Drain before serving.

MARINATED BEAN SALAD

Steps:

• Combine drained beans in a large colander, rinse with water. Drain and pour into a large mixing bowl.
• Add celery, parsley, green and black olives, and chopped green onions.
• Combine salad oil, vinegar, salt, pepper, brown sugar and minced garlic.
• Pour over bean mixture. Mix lightly, cover, and refrigerate overnight.
• Toss mixture well and serve in lettuce cups.

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.

MARINATED SALAD

Steps:

• Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
• In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

MARINATED THREE BEAN SALAD

Steps:

• Combine ingredients in a bowl.
• Chill overnight.
• Toss before serving.