Five Bean Salad Pie Recipes

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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

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 SALAD PIE



Five Bean Salad Pie image

This recipe was created by EatinAsian for The Paisley Farm Recipe Challenge.

Categories     Entrée

Time 30m

Yield 3 servings

Number Of Ingredients 6

1 12 inch Thin pizza crust
3/4 cup Paisley Farm Five Bean Salad
1 cup garlic and butter pizza sauce
1 cup baby spinach
1/2 cup Sliced grilled chicken
3 thick slices Fresh Mozzarella

Steps:

  • Cover the surface of the pizza dough with garlic and butter sauce.
  • Spread the baby spinach out over the white sauce.
  • Add the sliced grilled chicken.
  • On top of the chicken add the Southwest Bean Salad.
  • Then top if off with mozzarella.
  • Bake at 400 degrees for 15-18 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

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.

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