Beans Salad Recipes

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.

THREE BEAN SALAD WITH MOZZARELLA

Steps:

• Boil or steam the green beans and carrots for 8-10 mins until just tender. Put the sliced onions in a bowl and pour over boiling water until just covered.
• Meanwhile, make the dressing. Mix all the ingredients together in a large bowl.
• Tip the cooked beans and carrots into the dressing along with the drained onions, canned beans and tomatoes, toss well, then add the basil and toss again. Serve scattered with the mozzarella and a grinding of black pepper, if you like. Will keep chilled for up to three days.

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, 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.

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.

THREE BEAN SALAD RECIPE BY TASTY

Steps:

• Thinly slice the red onion and add to a large bowl.
• Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
• Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
• Add the chickpeas, kidney beans, and cannellini beans to the bowl.
• In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
• Pour the dressing over the salad and mix well until evenly distributed.
• Enjoy!

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.

BEAN SALAD

Steps:

• Pour beans into a colander, and rinse under running water.
• In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill.

9 BEAN SALAD

Steps:

• Empty all the Beans. Add all the beans into a large bowl. Dice up the red onion chop. Then cut 3 stalks of celery into small pieces. Next, cut the red pepper into small pieces.
• Add all the above ingredients into the large bowl with beans. Add the cherry tomatoes to the beans. When finished mixing, add 9 Bean Salad Dressing Mix to the Bean Mix. (recipe for salad dressing is giving below) Double dressing mix if needed. Pour the bean salad into an air sealed container and refrigerate for at least 4 hours or over night. The longer it rest the better it will taste; yummy! It will last up to 1 week in the refrigerator.
• Salad Dressing Mix:.
• Finely chop Oregano, Rosemary, and Thyme. Take garlic cloves and chop until minced. In a large bowl combine all ingredients. Whisk in the olive oil. Mix all ingredients well. After all the dressing is well mixed, pour all of it over the Bean Salad. (Double dressing mix if needed.).