Five Bean Picnic Salad Recipes

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

FIVE BEAN PICNIC SALAD

Five Bean Picnic Salad image

Provided by Pat Neely

Categories Salad Side Fourth of July Picnic Quick & Easy Graduation Lunch Green Bean Chickpea Spring Summer Healthy Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8

Number Of Ingredients 13

Ingredients

Kosher salt
3/4 pound green beans, trimmed and halved
3/4 pound yellow wax beans, trimmed and halved
One 14-ounce can dark-red kidney beans, drained and rinsed
One 14-ounce can black-eyed peas, drained and rinsed
One 14-ounce can garbanzo beans, drained and rinsed
1 bunch scallions, white and light-green parts, thinly sliced
1 red (or orange or yellow) bell pepper, diced
2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish
2 tablespoons chopped fresh marjoram or oregano leaves (optional)
1 recipe Champagne Vinaigrette
Freshly ground black pepper
Hot sauce

Steps:

Bring a large pot of water to a boil. Add a generous sprinkling of salt and the fresh beans, and cook until the beans are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
Place the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne Vinaigrette in a large bowl, and toss to combine. Season the salad to taste with salt, pepper, and hot sauce.

PICNIC THREE-BEAN SALAD

Picnic Three-Bean Salad image

This salad is really flavorful and filling, and super easy to make. Karena's been making it for our picnics and barbecues for years, and it's always a hit.

Provided by Katrina Scott

Categories HarperCollins HarperCollins Salad Bean Chickpea Quick and Healthy Healthy Backyard BBQ Quick & Easy Rosemary Cilantro

Yield 2 servings

Number Of Ingredients 10

Ingredients

1/2 cup canned cannellini beans, drained and rinsed
1/2 cup canned chickpeas, drained and rinsed
1/2 cup kidney beans, drained and rinsed
1/4 cup chopped celery
2 tablespoons chopped red onions
2 tablespoons chopped fresh cilantro
2 tablespoons chopped rosemary
2 tablespoons apple cider vinegar
2 tablespoons olive oil
Pinch of salt and pepper

Steps:

In a bowl, toss together all the ingredients and it's ready to go!

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

FIVE BEAN PICNIC SALAD

Five Bean Picnic Salad image

This is Gina Neely's go to recipe when she wants to satisfy a crowd at a barbeque, church potluck or company. From the Down Home Neely's Cookbook. For some reason, the computer will not let me say champagne vinaigrette, so I put it in parentheses). :)

Provided by Sharon123

Categories < 30 Mins

Time 25m

Yield 6-8

Number Of Ingredients 13

Ingredients

kosher salt
3/4 lb fresh green beans, trimmed and cut in bite size pieces
3/4 lb fresh yellow wax bean, trimmed and cut in bite size pieces (or use canned if you can't find fresh and proceed to step 3)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black-eyed peas, drained and rinsed
1 (14 ounce) can chickpeas, drained and rinsed (also called garbanzo beans)
1 bunch scallion, thinly sliced (use all)
1 red bell pepper, diced (or use orange or yellow)
2 tablespoons fresh flat leaf parsley (to garnish, use curly parsley if you can't find flat leaf)
2 tablespoons fresh marjoram (or oregano leaves-or use 1 tsp. dried) (optional)
3/4 cup champagne (actually champagne vinaigrette-Down Home Champagne Vinaigrette)
fresh ground black pepper
hot sauce

Steps:

Bring a large pot of water to a boil. Add a couple pinches salt and the fresh beans, and cook until beans are just tender, about 8 minutes.
Drain beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
Put the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne vinaigrette in a large bowl. Toss to combine.
Season the salad with salt and pepper and hot sauce to taste. Enjoy!

Nutrition Facts : Calories 249.1, Fat 1.7, SaturatedFat 0.3, Sodium 600.8, Carbohydrate 43.7, Fiber 12.2, Sugar 3.1, Protein 12.2

CLASSIC FIVE-BEAN SALAD

Classic Five-Bean Salad image

Different kinds of beans cook at different rates, so it's best to prepare them in separate pans (working in batches if necessary). The salad can be made with just a few types instead of all five, as long as the total amount of dried beans still measures 2 1/2 cups.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 5h

Yield Makes 10 cups

Number Of Ingredients 13

Ingredients

1/2 cup each of five kinds of dried beans, such as cranberry, navy, giant white, cannellini, and kidney
5 small dried bay leaves
1 medium carrot, cut crosswise into 5 pieces
1 celery stalk, cut crosswise into 5 pieces
Coarse salt
12 ounces haricots verts, trimmed and cut into 1-inch pieces
1 cup fresh flat-leaf parsley
1 cup fresh cilantro
2 cups very small tomatoes or halved cherry tomatoes
1/4 cup sherry vinegar
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

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.

FIVE BEAN SALAD

Five Bean Salad image

I am the third generation using this wonderful recipe. It is soooo simple and delicious. Its not overly oily like most are. Overnight chilling time not included in preparation time.

Provided by carlanna livingstone

Categories Beans

Time 20m

Yield 1 salad, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 (15 ounce) can green beans
1 (15 ounce) can wax beans
1 (15 ounce) can lima beans
1 (15 ounce) can kidney beans
1 (15 ounce) can garbanzo beans (chickpeas)
1 onion, chopped (I add the next day about an hour before serving, other wise it seems too strong)
1 green pepper, chopped (my grandmother's recipe calls for this but we never put it in as we don't care for it)
1/2 cup vegetable oil
1/2 cup vinegar
3/4 cup sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1 -2 teaspoon celery seed

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

Mediterranean-Inspired 5-Bean Salad image

Make this your own with the beans you particularly love. This is about as healthy as it gets.

Provided by Susan

Categories Salad Beans

Time 2h15m

Yield 12

Number Of Ingredients 16

Ingredients

1 (15 ounce) can black beans
1 (15 ounce) can kidney beans
1 (15 ounce) can green beans
1 (15 ounce) can wax beans
1 (15 ounce) can garbanzo beans
3 stalks celery, chopped
½ medium red onion, chopped
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¼ cup sliced green olives
¼ cup sliced black olives
¼ cup dried parsley
1 tablespoon chopped fresh rosemary
⅔ cup Greek salad dressing
1 tablespoon honey, or more to taste
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 163.6 calories, Carbohydrate 22 g, Fat 6.3 g, Fiber 7 g, Protein 6 g, SaturatedFat 0.8 g, Sodium 635 mg, Sugar 3.2 g

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