Bestbeansalad Recipes

BEST BEAN SALAD

Best Bean Salad image

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

Ingredients

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

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

THREE BEAN SALAD RECIPE BY TASTY

Three Bean Salad Recipe by Tasty image

Here's what you need: red onion, large english cucumber, fresh parsley, chickpeas, kidney bean, cannellini bean, olive oil, red wine vinegar, dried oregano, salt, pepper

Provided by Rachel Gaewski

Categories Appetizers

Time 30m

Yield 5 servings

Number Of Ingredients 11

Ingredients

½ red onion
½ large english cucumber
½ cup fresh parsley
15 oz chickpeas, 1 can, drained and rinsed
15 oz kidney bean, 1 can, drained and rinsed
15 oz cannellini bean, 1 can, drained and rinsed
¼ cup olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper

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!

Nutrition Facts : Calories 471 calories, Carbohydrate 66 grams, Fat 34 grams, Fiber 17 grams, Protein 23 grams, Sugar 5 grams

FIVE-BEAN SALAD

Five-Bean Salad image

In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 15 servings.

Number Of Ingredients 11

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, rinsed and drained
1 package (9 ounces) frozen cut green beans, thawed
2 small onions, chopped
1 cup white vinegar
3/4 cup sugar
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 161 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

THE BEST FIVE BEAN SALAD

The Best Five Bean Salad image

This is similar to some that I've tried but the taste is indescribable. Very tasty and easy to make! Make it the night before you plan to serve it so that all the flavors have time to meld. My can ounces are approximate, I buy the regular sized cans.

Provided by The Big Cheese

Categories Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can garbanzo beans
1 (15 ounce) can string beans
1 (15 ounce) can kidney beans
1 (15 ounce) can lima beans
1 (15 ounce) can wax beans
1 large red bermuda onion
1 cup apple cider vinegar
1/2 cup sugar
1 tablespoon salt
1/4 cup pure virgin olive oil
1 teaspoon pepper

Steps:

Dump all of the beans into a colander, starting with the kidney beans. Do not rinse.
Chop the Bermuda onion into cubes.
In a large bowl, pour all the beans and the chopped onion together and mix well.
In a sauce pan, mix the apple cider vinegar with the sugar and salt, stir over medium heat. Once the sugar and salt have dissolved, add the olive oil and the pepper.
Stir well and then pour over the beans. Cover and place in the refrigerator, overnight is best. Stir them occasionally to make sure that they are all getting a good dose of the liquid.

Nutrition Facts : Calories 200.3, Fat 5.3, SaturatedFat 0.7, Sodium 887.3, Carbohydrate 32.8, Fiber 7, Sugar 10.1, Protein 6.5

BEST BEAN SALAD

Best Bean Salad image

My version of a recipe found on another site. This is my go to bean salad. Great over a bed of lettuce or over cold rice.Since manufacturers are constantly reducing can sizes, if your can sizes vary a bit that is fine. Prepare ahead because this should be refrigerated for at least 2 hours (8 is preferable). This is reflected in the cooking time.

Provided by Kats Mom

Categories Onions

Time 2h15m

Yield 1 big bowl, 12 serving(s)

Number Of Ingredients 13

Ingredients

14 1/2 ounces green beans, drained
14 1/2 ounces wax beans, drained
14 1/2 ounces kidney beans, drained
15 1/2 ounces garbanzo beans, drained (chick peas)
14 1/2 ounces black beans, drained
1/2 cup chopped red bell pepper (optional)
1/2 cup chopped sweet onion
1/2 cup chopped celery (optional)
1/2 cup salad oil (I use Wesson Blend)
1/2 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white sugar

Steps:

In a large bowl, toss together the salad veggies.
In a separate bowl, whisk together the dressing ingredients until the sugar is dissolved and pour over the veggies.
Refrigerate for several hours (if you think of it, stir a couple of times during this time). I think it tastes best after being refrigerated several days.

Nutrition Facts : Calories 258.2, Fat 9.9, SaturatedFat 1.4, Sodium 313.1, Carbohydrate 37, Fiber 7.7, Sugar 14.6, Protein 7.1

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