Picnic Three Bean Salad Food

THREE BEAN SALAD

Steps:

• Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

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.

THREE BEAN SALAD

Steps:

• Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
• Chill and serve: Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.

FIVE BEAN PICNIC SALAD

Steps:

• Bring a large pot of water to a boil. Add a generous sprinkling of salt and the fresh beans, and cook until the beans are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
• Place the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne Vinaigrette in a large bowl, and toss to combine. Season the salad to taste with salt, pepper, and hot sauce.

THREE BEAN SALAD WITH MOZZARELLA

Steps:

• Boil or steam the green beans and carrots for 8-10 mins until just tender. Put the sliced onions in a bowl and pour over boiling water until just covered.
• Meanwhile, make the dressing. Mix all the ingredients together in a large bowl.
• Tip the cooked beans and carrots into the dressing along with the drained onions, canned beans and tomatoes, toss well, then add the basil and toss again. Serve scattered with the mozzarella and a grinding of black pepper, if you like. Will keep chilled for up to three days.