Bean Medley Salad Recipes

CORN AND BEAN MEDLEY

Steps:

• In a large Dutch oven over medium high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to a paper-lined plate to drain. Set aside. Remove all but 1/4 cup of the bacon drippings from the pan and save for another use. To the hot bacon drippings add the onion and cook until lightly caramelized, 4 to 6 minutes. Add the garlic and cook for 1 minute, stirring. Add the corn, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and cook, stirring occasionally, for 3 to 4 minutes. Add the beans, remaining teaspoon of salt and remaining 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the stock, bring to a boil, and reduce the heat to a brisk simmer. Continue to cook, stirring occasionally, until the liquid is almost completely reduced, 12 to 15 minutes. Add the green onions, stir to combine, then cover and remove from the heat. Let sit for 30 minutes to 1 hour, stirring occasionally, to allow flavors to marry. Reheat slowly, if necessary, before serving.

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.

SLOW-COOKED BEAN MEDLEY

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.

SUPER DUPER BEAN SALAD

Steps:

• Mix beans with onion and bell peppers in a large bowl.
• In a small saucepan, combine vinegar, oil, sugar, and herbs. Season to taste with salt. Stir over medium heat until sugar dissolves; do not boil.
• Pour warm dressing over bean mixture, and marinate for at least 2 hours in the refrigerator before serving.

BEAN SALAD MEDLEY

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients. , Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

BEAN MEDLEY MARINATED SALAD

Steps:

• Drain all beans and rinse.
• Put in a large bowl.
• Add peppers and onions.
• Mix sugar,vinegar and salad oil.
• Pour over bean mixture and all salt and pepper.
• Toss and chill at least 4 hours.
• Serve and enjoy.

BEAN MEDLEY SALAD

Steps:

• Open can of beans and pour into a strainer. Rinse off the beans. Pour into a large mixing bowl.
• Repeat first step with the corn, and add to the beans.
• Add remaining ingredients and mix together.
• This recipe works best if allowed to sit for 24 hours for the flavours to blend.