Zesty Marinated Bean Salad Food

RIDICULOUSLY EASY BEAN SALAD

Steps:

• Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This step helps to remove some of the 'raw' flavor of the onion so that it does not overpower the salad.
• Meanwhile, in the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of honey or maple syrup to balance out the vinegar.
• Add the beans, drained onion, cucumber, parsley, capers and dried oregano. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.
• The salad will keep stored in an airtight container in the fridge up to 4 days.

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.

ZESTY MARINATED BEAN SALAD

Steps:

• The day before serving, put the beans in a bowl, cover well with cold water and soak overnight.
• The next day, drain the beans in a colander. Place a saucepan and cover with cold water again.
• Bring the beans to a boil. Remove the rising gray foam with a slotted spoon. Reduce heat.
• Peel the onions and garlic. Rinse savory and tomatoes. Halve 1 onion and add to pot with garlic, savory and 2 cherry tomatoes.
• Cook low heat until beans are al dente, about 1 1/2 hours. Drain and let cool. Remove the onion, garlic and savory.
• Cut remaining tomatoes in half.
• Rinse the parsley, shake dry, pluck off the leaves and chop. Add the tomatoes to the beans.
• Cut the remaining onions into very small cubes.
• Mix onions and parsley with mustard, olive oil and vinegar and season with salt, pepper and sugar. Mix with the beans and marinate 40 minutes. Season to taste before serving with salt and pepper.

MARINATED BALSAMIC BEAN SALAD

Steps:

• In a colander in the sink, add the corn, green beans, kidney beans, garbanzo beans, and black beans; rinse them well then let drain.
• In a large bowl combine the onion and remaining ingredients and the mixture in the colander and stir to coat.
• Transfer to a container with a cover and refrigerate for at least 4 hours, stirring or shaking occasionally.
• Note: also good with yellow wax beans and a bit of black olive added - I omit the corn and substitute the yellow wax beans.

ZESTY BEAN SALAD

Steps:

• Mix all ingredients together.
• Refrigerate for at least 2 hours- the longer it sits, the better it will taste!
• Serve as is or over field greens.

MARINATED THREE BEAN SALAD

Steps:

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

MEXICAN BEAN SALAD

Steps:

• In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
• Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

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.

ZESTY ITALIAN PASTA BEAN SALAD

Steps:

• Cook macaroni until tender.
• Drain and rinse with cold water.
• In a large bowl, mix broccoli, carrots, diced tomato, and black olives.
• Add rest of ingredients and stir.
• Cover and Chill before serving.