5 Bean Salad With Honey Mustard Dressing Recipes

FIVE BEAN SALAD

Steps:

• Drain all the beans and combine in a large bowl.
• Heat (but do not boil) (I do it in the microwave for about 1 minute) vegetable oil, vinegar, sugar, salt, pepper, dry mustard, and celery seed.
• Mix with bean mix and let stand overnight.
• Add onion/pepper about an hour before serving.

MEDITERRANEAN-INSPIRED 5-BEAN SALAD

Steps:

• Drain all beans and transfer to a large bowl. Add celery, onion, bell peppers, olives, parsley, and rosemary.
• Mix Greek salad dressing and 1 tablespoon honey together. Taste and continue to add more honey as desired. Pour on salad and mix until evenly distributed. Season with salt and pepper.
• Cover and refrigerate for 2 to 3 hours before serving.

FIVE BEAN SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Bring a large pot of water to a boil over medium heat. Sprinkle with a generous pinch of salt and add in the fresh green beans. Cook until the beans are just tender, about 8 minutes. Drain and shock the beans in ice water to halt the cooking process. Strain the beans once more and set them aside.
• Put the fresh and canned beans, scallions, bell pepper, Italian parsley, marjoram, if using, and Champagne Vinaigrette into a large serving bowl, and toss everything together to combine. Season the salad, to taste, with salt and black pepper. Serve and enjoy.
• Mix together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and black pepper in a large bowl. Whisk in the olive oil in a slow continuous stream until the dressing has emulsified. Alternatively, you can add the ingredients to food processor or blender and puree until smooth.

5 BEAN SALAD WITH HONEY MUSTARD DRESSING

Steps:

• open all the cans into a collander and rinse well with cold water...gently mixing with your hand until the water runs clear(until all the starchy liquid is removed).
• empty into large bowl, add diced peppers,onion and dressing and stir gently to combine all the ingredients.
• You can serve this right away but I will tell you if you refrigerate it for a few hours you will be very pleased as the peppers and onion marinade in the dressing it becomes so much better. ENJOY
• @ As you can tell this recipe is easy to change around with your favorite beans,even green beans. I don't recommend the larger softer beans only because they break up while rinsing/mixing. If you like a zestier salad you can add red onion,chopped jalapeno.

HONEY BEAN SALAD

Steps:

• Pour the beans into a mixing bowl, and stir with honey, vinegar, black pepper, basil, sage, garlic, hot pepper sauce, and olive oil. Stir until evenly coated, serve, and enjoy!

CLASSIC FIVE-BEAN SALAD

Steps:

• Make the salad: Coverbeans with water in separatesaucepans, and bring to aboil. Remove from heat, andlet stand for 1 hour.
• Drain, and return beans totheir saucepans. Add a bay leaf,a piece of carrot, and a pieceof celery to each pan, and coverwith water by 2 inches.
• Bring to a boil. Skim foam.Add 1/2 teaspoon salt to eachsaucepan. Reduce heat, and simmer vigorously until beans aretender, 30 minutes to 1 1/2 hours,depending on size and age ofbeans. Drain, and let cool.
• Meanwhile, bring a large potof water to a boil. Add haricotsverts and 1 tablespoon salt.Cook until tender and brightgreen, about 3 minutes. Drain,and run under cold waterto stop the cooking process.
• Make the dressing: Whisktogether vinegar and mustard.Gradually whisk in oil. Seasonwith salt and pepper.
• Mix the salad: Combine beanswith haricots verts, herbs, andtomatoes. Drizzle with dressing,and toss to coat. Let stand for30 minutes.

SALAD WITH HONEY-MUSTARD DRESSING

Steps:

• In a large saucepan, combine the oil, 1/2 cup sugar, vinegar, honey, lemon juice and seasonings; cook and stir until sugar is dissolved. Remove from the heat; set aside to cool. , In a small skillet over low heat, cook almonds and remaining sugar until nuts are glazed; cool., In a salad bowl, toss the romaine, cheese and almonds. Top with eggs. Drizzle with dressing. Serve immediately. Refrigerate any leftover dressing.

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.

THREE-BEAN SALAD WITH HONEY-MUSTARD VINAIGRETTE

Steps:

• Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
• Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer haricots verts to ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels. Place in a large serving bowl. Add kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or watercress; season with pepper. Serve.