PICKLED THREE-BEAN SALAD
If you like bean salad, this is a great canning recipe that allows you to keep it on your shelf all year long!
Provided by BHG Test Kitchen
Time 1h30m
Number Of Ingredients 13
Steps:
- In a large pot bring 4 cups water and black-eyed peas to boiling. Reduce heat and simmer, covered, 45 to 60 minutes or until tender. Drain; rinse with cold water and drain again.
- In the large pot bring 4 cups fresh water to boiling. Add green beans. Boil gently, uncovered, for 3 minutes. Drain; rinse with cold water and drain again.
- In the large pot stir together vinegar, sugar, 1 1/2 cups water, lemon juice, oil, and salt. Bring to boiling, stirring to dissolve sugar. Stir in black-eyed peas, green beans, edamame, sweet pepper, onion, and garlic. Return to boiling; remove from heat.
- Ladle solids into ten hot sterilized half-pint or five pint canning jars (see tips, page xx), leaving 1/2-inch headspace. Add hot liquid to jars, maintaining 1/2-inch headspace. Remove air bubbles. Wipe jar rims and adjust lids and screw bands.
- Process in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove to wire racks to cool completely.
Nutrition Facts : Calories 35 kcal, Carbohydrate 5 g, Protein 1 g, Sodium 34 mg, Sugar 3 g, Fat 1 g, UnsaturatedFat 0 g
DUA GIA (PICKLED BEAN SPROUT SALAD)
Delicately crunchy and bright tasting, this easy southern Vietnamese favorite is technically a pickle because the vegetables steep in brine. But it is eaten in large amounts like a salad, usually with intensely flavored fish or pork kho (dishes simmered in savory caramel sauce). The vegetables provide a refreshing contrast to the inky, deep flavors of kho but they're also terrific paired with dumplings or sandwiches. The bean sprouts and carrot are typically combined with flat Chinese chives. Since those kinds of chives can be hard to find, you can also use thin green scallion tops.
Provided by Andrea Nguyen
Categories salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- To make the brine, combine the sugar, salt, vinegar and 1 cup water in a large saucepan and warm over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from the heat and completely cool.
- At least 40 minutes and up to 2 hours before serving, add the bean sprouts, carrot and scallions to the brine. Use your fingers to toss the vegetables. Set aside at room temperature for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, the vegetables won't be covered by the brine, but then they will shrink. They're ready when they're almost covered with brine and taste pleasantly tangy and are a mix of crunchy and soft. If needed, let them sit for 10 minutes longer.
- Drain the vegetables and pile them high on a plate. Serve at room temperature within 2 hours to enjoy them at their peak.
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
MIXED BEAN SALAD
Making this colorful salad a day ahead gives it time to marinate. We love its flavorful tangy-sweet dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the sugar, vinegar, oil, salt and pepper. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; cool slightly. , In a large salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 207 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 546mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 5g fiber), Protein 5g protein.
PICKLED BEET SALAD
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8
Number Of Ingredients 6
Steps:
- Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
- When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
- In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.
PICKLED BEET SALAD
Provided by Food Network
Categories side-dish
Time 12h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the beets in a saucepan and cover with cold water. Bring to a boil, reduce the heat and simmer the beets, loosely covered, for 25 to 30 minutes, or until easily pierced with a fork. Drain the beets, reserving 2 cups of the cooking liquid. When cool enough to handle, rub the skins off.
- Slice the beets into strips and place in a 1-quart jar, along with the onion and garlic. In a saucepan, combine the vinegar, sugar, cardamom seeds, cloves, salt, and the reserved cooking liquid. Heat just enough to dissolve the sugar, while stirring. Pour warm vinegar liquid over the beets, onion and garlic in the jar. Let cool to room temperature, then cover, and refrigerate overnight. (Pickled beets will keep for 1 week in the refrigerator.)
- In a large bowl, combine the pickled beets, gherkins, and apple. In a small bowl, blend together the horseradish, sour cream, salt, and sugar, and add to the pickled beet mixture. Stir gently, cover and refrigerate. Serve salad chilled.
PICKLED SALAD
This is traditionally a relish, but everyone who has tried it for me has eaten the entire jar! It is the perfect side dish for everything savory. It also goes well as a relish on hot dogs.
Provided by Deborah Joann Allen VanHam
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 9h20m
Yield 12
Number Of Ingredients 17
Steps:
- Toss zucchini, cucumbers, onion, red bell pepper, green bell pepper, and jalapeno together in a very large bowl. Add salt and water to cover vegetable mixture; refrigerate for 8 hours to overnight. Strain vegetable mixture and rinse well.
- Bring sugar, rice vinegar, white vinegar, turmeric, mustard seed, onion powder, garlic powder, and rosemary to a boil in a large stock pot. Add vegetable mixture; simmer for 20 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack vegetable mixture with vinegar mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process, 10 minutes for half-pints or 15 minutes for pints.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 43.6 g, Fat 0.6 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 7070.9 mg, Sugar 38.3 g
PICKLED BEAN SALAD
another recipe from grandmas old recipe file. I substituted canola oil for salad oil because it's a little better for you
Provided by sherrill tello
Categories Vegetable
Time P1D
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Slice onion thin,mix all ingredients,and marinate for 24 hours.
Nutrition Facts : Calories 380.1, Fat 18.6, SaturatedFat 1.4, Sodium 6.5, Carbohydrate 47.8, Fiber 8, Sugar 26.7, Protein 7.7
PICKLED BEET AND HERRING SALAD
Categories Salad Fish Vegetable No-Cook Quick & Easy Beet Summer Watercress Gourmet
Yield Makes 4 first-course or light main-course servings
Number Of Ingredients 8
Steps:
- Whisk together vinegar, sugar, and salt until sugar is dissolved, then add oil in a slow stream, whisking.
- Arrange herring and beets on a platter and drizzle with half of vinaigrette.
- Toss watercress and endives with remaining vinaigrette, then mound over herring and beets.
PICKLED BEAN SALAD
Very sweet and tangy. A good salad recipe to have around for an easy side or to take to potluck dinner.
Provided by SmHerndon
Categories Vegetable
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain the three cans of beans very well. Add to bowl with sliced onion. Mix together oil, vinegar and sugar. Add to beans and onions; stir.
Nutrition Facts : Calories 283, Fat 12.5, SaturatedFat 1.6, Sodium 146.5, Carbohydrate 40.5, Fiber 5.5, Sugar 27.3, Protein 4.4
QUICK-PICKLED VEGETABLE SALAD
The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
- Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
- When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
- To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.
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