Sweet Sour Bean Salad Food

SWEET N SOUR BEAN SALAD

Steps:

• Combine green beans and next 4 ingredients in a large bowl, toss gently and set aside.
• Combine vinegar and next 5 ingredients in a small nonaluminum saucepan, place over medium heat, and cook 5 minutes or until thickened, stirring constantly.
• Pour over bean mixture, toss gently to coat.
• Cover and chill 8 hours.
• Garnish with a celery leaf, if desired.

LEMONY SWEET AND SOUR TENDER VEGGIE SALAD

Steps:

• Place a large skillet over high heat with 2 inches of water. Cover with a lid and bring up to a boil. While the water starts working make the dressing.
• In the bottom of a salad bowl combine the honey, lemon juice and zest, add a little salt and pepper. Pour in the extra-virgin olive oil in a slow steady stream while whisking. Reserve the dressing. Once the water has come up to a boil, add a little salt and all the veggies, stir them around in the water, count to 20 then drain thoroughly, add the hot veggies to the dressing in the bowl and toss to combine, let the veggies cool in the dressing. Once cooled add the basil, re-season with salt and pepper, to taste, and serve.

MOM'S SWEET AND SOUR BEAN SALAD

Steps:

• Mix ingredients and chill.

SWEET AND SOUR BEAN SALAD

Steps:

• Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.

GRANDMA'S SWEET AND TANGY BEAN SALAD

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

SWEET AND SOUR BEAN SALAD

Steps:

• Place all the beans, green pepper, onion and pimentos into a large mixing bowl.
• Add the oil and celery.
• In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup.
• Bring to a boil and pour over the vegetables.
• Toss the mixture gently with 2 forks. Do this a couple times as the mixture cools.
• Cover the bowl and refrigerate at least 4 hours before serving.
• The salad will be best if kept refrigerated 24 hours before serving.
• Drain and reserve the liquid before serving; it will keep for several days.
• The reserved liquid can be poured over the leftovers.
• Add more sugar, if you like. Enjoy!

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.

THREE BEAN SALAD WITH SWEET AND SOUR APRICOT DRESSING

Steps:

• Combine apricot preserves, vinegar, and celery seed in medium salad bowl.
• Add the kidney beans, green and yellow beans, and onion; toss well to combine.
• Season with salt and freshly ground black pepper.

SWEET-SOUR VEGETABLE SALAD

Steps:

• For dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat; cool. , In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon.

SWEET N SOUR BEANS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil. , In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.

SWEET-SOUR KIDNEY BEANS

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside. , In a large nonstick skillet or wok coated with cooking spray, stir-fry the onion, peppers and carrot until crisp-tender. Add garlic; stir-fry 1 minute longer. Add the beans, tomato and reserved pineapple. Cook and stir for 2-3 minutes or until heated through. stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired.

SWEET AND SOUR KIDNEY BEAN SALAD

Steps:

• Place the cooked kidney beans in a large non-reactive bowl.
• In a smaller bowl, mix together the remaining ingredeints and toss with the kidney beans.
• Refrigerate at least 3 hours to allow to marinate. Best eaten within 24 hours.

SWEET-AND-SOUR SALAD

Steps:

• Cook pasta according to package directions; drain and rinse with cold water. Place in a bowl; add pepper, cucumber and onion. In a jar with tight-fitting lid, combine remaining ingredients; shake until sugar is dissolved. Pour over salad; toss. Chill.