Six Bean Salad Food

BEST BEAN SALAD

Best Bean Salad image

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

Ingredients

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

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

4 BEAN SALAD

4 Bean Salad image

grandma's recipe it is always gets eaten all up at most potlucks not too sweet nor too vinegary best if made 2-3 days ahead The longer it sits the better it tastes

Provided by muffinlady

Categories Easy

Time P1D

Yield 1 large bowl, 12 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup oil
1/2 cup apple cider vinegar
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
16 ounces green beans
16 ounces wax beans
16 ounces kidney beans or 16 ounces red beans
16 ounces garbanzo beans
1 red onion, diced
3/4 cup green pepper
3/4 cup celery

Steps:

Mix dressing add all beans drained and rinced.
refrigerate toss every once in a while, refrigerate at least overnight.

Nutrition Facts : Calories 236.8, Fat 9.9, SaturatedFat 1.3, Sodium 429.4, Carbohydrate 33.6, Fiber 6.2, Sugar 14.5, Protein 5.4

4 BEAN SALAD

4 Bean Salad image

This 4 bean salad recipe is unlike all the others. It is a perfect combination of textures, where the contribution of each bean was carefully thought-out.

Provided by Michelle Minnaar

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

200g (7oz) green beans, topped and tailed
240g (1 tin) cooked chickpeas
240g (1 tin) cooked kidney beans
240g (1 tin) cooked cannelini beans
2 red onions, peeled and thinly sliced
1 red chilli, washed and finely chopped
30ml (2 tbsp) olive oil
15ml (1 tbsp) balsamic vinegar
125ml (½ cup) fresh coriander leaves, washed and chopped
Salt and pepper, to taste

Steps:

Boil the green beans in salted water until fork tender. Drain and set aside.
Once the green beans are cooled down, toss all the ingredients together in a large bowl and serve.

Nutrition Facts : ServingSize 1 serving, Calories 278 calories, Sugar 3.5 g, Sodium 24 mg, Fat 5.9 g, Carbohydrate 43.9 g, Fiber 11.5 g, Protein 14.7 g

BLACK BEAN DIP

Black Bean Dip image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 1 1/2 cups of dip

Number Of Ingredients 0

Ingredients

Steps:

Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

SUPER DUPER BEAN SALAD

Super Duper Bean Salad image

Bean salad with TONS of beans in it. It's just super duper!

Provided by jessica

Categories Salad Beans Three Bean Salad Recipes

Time 2h10m

Yield 6

Number Of Ingredients 15

Ingredients

1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can garbanzo beans, drained
1 sweet onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
¾ cup white sugar
⅔ cup distilled white vinegar
½ cup vegetable oil
½ teaspoon dried dill weed
½ teaspoon dried rosemary
½ teaspoon dried basil
salt to taste

Steps:

Mix beans with onion and bell peppers in a large bowl.
In a small saucepan, combine vinegar, oil, sugar, and herbs. Season to taste with salt. Stir over medium heat until sugar dissolves; do not boil.
Pour warm dressing over bean mixture, and marinate for at least 2 hours in the refrigerator before serving.

Nutrition Facts : Calories 470.6 calories, Carbohydrate 65.3 g, Fat 19.4 g, Fiber 12.6 g, Protein 11.3 g, SaturatedFat 2.5 g, Sodium 951.8 mg, Sugar 29.3 g

COOL BEANS SALAD

Cool Beans Salad image

This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cups cooked basmati rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
4 green onions, sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro

Steps:

In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

Nutrition Facts : Calories 440 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 659mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 12g protein.

SIX BEAN SALAD

Six Bean Salad image

This salad is one of my favourites! Definitely tastes like summer and makes a great side dish at our family BBQs. Keeps well in the fridge.

Provided by nanoo

Categories Beans

Time 12h10m

Yield 24 serving(s)

Number Of Ingredients 15

Ingredients

1/3 cup olive oil
1/3 cup white vinegar
1/3 cup white sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon pepper
1 (16 ounce) can red kidney beans
1 (16 ounce) can white kidney beans
1 (16 ounce) can black-eyed peas
1 (14 ounce) can green beans
1 (14 ounce) can yellow beans
1 (16 ounce) can garbanzo beans
1/2 red onion, diced
1 green pepper, diced
3 celery ribs, diced

Steps:

Combine marinade ingredients in a small pot, and bring to a boil for 2 minutes to dissolve sugar.
Meanwhile, toss all other ingredients into a large bowl.
Pour marinade over salad and toss well.
Chill overnight, stirring every hour. Enjoy!

Nutrition Facts : Calories 128.5, Fat 3.6, SaturatedFat 0.5, Sodium 272.2, Carbohydrate 19.9, Fiber 5, Sugar 4, Protein 5.2

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