7 Bean Salad Recipes
SEVEN BEAN SALAD
Steps:
- Place red onion in a small bowl with enough red wine vinegar to cover. Let marinate for one hour.
- In a medium bowl, combine beans, celery, and parsley. Drain onion and add to bean mixture.
- Drizzle with olive oil and enough vinegar to taste. Season with salt and pepper. Toss until well combined. Salad may be eaten immediately or refrigerated up to a day.
- Just before serving, shave thin slices of Parmigiano over each portion.
TANGY BAKED SEVEN BEANS
Everyone needs a go-to side dish for school events, picnics and potlucks. Here's mine. Freeze leftovers for future outings. -Rod Lundwall, Tooele, Utah
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 18 servings (3/4 cup each).
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In an ovenproof Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion, yellow pepper, red pepper, garlic, chipotle pepper and pepper in bacon drippings until vegetables are tender. Remove from heat., Add beans and cooked bacon to Dutch oven; stir in barbecue sauce, vinegar and, if desired, liquid smoke., Bake, covered, 1 to 1-1/4 hours or until heated through. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 369 calories, Fat 11g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 1126mg sodium, Carbohydrate 56g carbohydrate (24g sugars, Fiber 9g fiber), Protein 13g protein.
BEST BEAN SALAD
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
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
7 BEAN SALAD
Steps:
- Saute Spicy sausage, onions and bell pepper in a skillet and season to taste. Stir in bottle of chili sauce, 1/4 cup of mustard and 1/2 cusp of brown sugar and cook on low heat for about 3 mins. Stir in 2 Cans of Pork & Beans, 2 cans of chili beans, kidney and green beans. Transfer all contents to a cassarole dish. Add 4-5 bacon strips o top of contents, cover with foil and bake for 1 hour 25 min. Then remove foil and bake for 25 min. uncovered.
7-LAYER SALAD
This salad has been a regular at our church potluck dinners and is always enjoyed by many. I asked for the recipe early on and have made it many times in the past 15 years.
Provided by Kara Parsons
Categories Salad
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
- Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 18.1 g, Cholesterol 128.3 mg, Fat 25.4 g, Fiber 2 g, Protein 19.6 g, SaturatedFat 9.1 g, Sodium 1005.2 mg, Sugar 13.7 g
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