4 Bean Salad Recipes

4 BEAN SALAD

Steps:

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

FOUR-BEAN SALAD

Steps:

• In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.

FOUR BEAN SALAD

Steps:

• Make the picking solution by combining in a large pot everything from the vinegar down to and including the water. Set aside.
• Prep the green beans, yellow beans, celery, onion and bell pepper. You can combine all in a large pot. Set aside.
• Put a large kettle or pot of water on to boil.
• Put the brine on a low burner to start simmering.
• Pour the water that you boiled over the veggies in their pot. Bring the veggie pot to a boil over medium high heat, then add the kidney and garbanzo beans and reduce to a gentler boil for 5 minutes.
• Drain the veggies.
• Divvy the drained veg mixture out among the jars.
• Leave 2 cm (1/2 inch) headspace.
• In each jar, also tuck a bay leaf (optional) and put 1/8th teaspoon Pickle Crisp (optional).
• Bring pickling mixture to a full boil, then turn off heat.
• Divvy the pickling solution out amongst the jars, leaving 2 cm (1/2 inch) headspace. If you are short of pickling solution, add a bit of heated white vinegar (not water) directly to the jars that need it. (Quick zap in microwave for the heated vinegar; mind the surge as you remove it.)
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process jars for 15 minutes; increase time as needed for your altitude.
• Best after at least a month of jar time.

FOUR BEAN SALAD

Steps:

• Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half.
• Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.

FOUR BEAN SALAD

Steps:

• In a large salad bowl, whisk together the sugar, vinegar and oil.
• Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
• Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

FOUR BEAN SALAD

Steps:

• Drain beans, combine with 1 onion and 1/2 C. green pepper in large bowl. Combine remaining 1/4 onion and 1/4 C. green pepper with the oil, red wine vinegar, wine, sugar and spices in a blender and liquify. Pour over bean mixture, cover and refrigerate several hours or overnight.

FOUR-BEAN SALAD

Steps:

• In a large salad bowl, combine all of the beans, green pepper and onions.
• In a small bowl, combine remaining ingredients; stir until the sugar dissolves.
• Pour over bean mixture.
• Cover and refrigerate overnight, stirring several times.

4 BEAN SALAD

Steps:

• Drain and rinse all beans.
• Combine beans with green onions and bell pepper in a large bowl.
• In a separate bowl, whisk together olive oil, lemon juice, vinegar, sugar, and mustard. Pour over bean mixture.
• Toss to coat. Refrigerate for at least 30 minutes

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.

FIVE-BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.