Fresh Multi Bean Salad With Charred Red Onion Recipes
MARMIE'S EVER CHANGING MULTI BEAN SALAD
This is the perfect blend of Tangy/Sweetness, it is remarkably mild, not oily and is hugely versatile! Wonderful for picnics, lunches to go or just an added side at dinner. I do NOT like apple cider vinegar but in this recipe it is fabulous, especially for bean salad skeptics like me. I make it in a one gallon ice cream pail and store it in the fridge, when it begins to run out I add a can of what ever bean I have on hand and a few more red onions. I can do this until the 'brine' runs out. Then I just start all over again and always have it on hand. Fresh cooked beans have a nicer texture and are more cost efficient than canned but canned is yummy too, though do contain lots of sodium. So if you are on a sodium restricted diet, I would suggest cooking dry beans and fresh green and yellow beans for this recipe. Enjoy!
Provided by Marmies
Categories Beans
Time 20m
Yield 2 quarts, 20 serving(s)
Number Of Ingredients 13
Steps:
- Place all beans, onion, celery and pimento in a large plastic container with a lid.
- Pour all liquids and sugar in a 2 quart jar with a lid.
- Shake until sugar is dissolved.
- Pour liquid over beans.
- Cover with lid and put in fridge to chill over night or for several hours, gently mixing occasionally.
- Serve with slotted spoon so as not to discard the brine unnecessarily if you plan to keep adding to the bean mixture.
Nutrition Facts : Calories 156.3, Fat 6, SaturatedFat 0.8, Sodium 89.9, Carbohydrate 22.4, Fiber 4.7, Sugar 7.3, Protein 4.5
EASY MEDITERRANEAN BEAN SALAD
Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 17
Steps:
- In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
- In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
- Add the vinaigrette to the salad bowl. Toss to coat.
- For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.
Nutrition Facts : Calories 211.1 kcal, Sodium 482 mg, Fat 8.2 g, SaturatedFat 1.1 g, Carbohydrate 27.9 g, Fiber 9 g, Protein 9.5 g, ServingSize 1 serving
FRESH MULTI-BEAN SALAD WITH CHARRED RED ONION
Provided by David Tanis
Categories salads and dressings, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the vinaigrette, stir together vinegar, mustard and garlic in small bowl. Add a good pinch of salt and pepper, then whisk in olive oil. Taste for seasoning, then set aside.
- Shuck and cook the fresh shelling beans. If using fava beans, blanch in boiling water for 1 minute, then rinse in cool water. Peel the outer skin from each bean and set aside. If using butterbeans or cranberry beans, simmer in lightly salted water to cover. They should be tender in about 30 minutes. Let shelling beans cool in their cooking water. (May be cooked ahead.)
- Cook the green beans, romano beans and wax beans separately. Simmer each type in lightly salted water for 3 to 5 minutes, until just tender. Spread them out on plates to cool to room temperature.
- Heat a dry cast-iron skillet over medium-high heat. Lay onion slices in the skillet and let them char and soften slightly on one side, about 5 minutes. Turn and char the other side. Set aside to cool. Toast marjoram on the hot skillet until it chars slightly, about one minute, then remove. (You may char the onions and marjoram on an outdoor grill or under the broiler.)
- To assemble the salad, drain the shell beans (reserve liquid for another purpose) and put them in a large serving bowl. Add cooked green beans and charred onions. Season with salt and pepper. Add vinaigrette and toss well. Crumble marjoram and sprinkle over salad. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 532 milligrams, Sugar 6 grams, TransFat 0 grams
THREE-BEAN SALAD WITH RED ONION AND RED BELL PEPPER
Categories Salad Bean Pepper Side No-Cook Vegetarian Quick & Easy Chill Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine all ingredients in large bowl. Season to taste with salt and pepper and toss well. Refrigerate 1 to 2 hours.
MULTI-BEAN SALAD
Make and share this Multi-Bean Salad recipe from Food.com.
Provided by in OH
Categories Beans
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- mix marinade.
- mix salad.
- pour marinade over salad.
- chill several hours to 2 days (will just get tastier).
- dress up with garnishes before serving.
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QUICK & EASY MULTI BEAN SALAD
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- Trim green beans and slice into 1” pieces. Place sliced green beans in a medium saucepan and add just enough cold water to cover. Cover with a lid and bring to a boil over medium-high heat. Once boiling cook beans for 1 ½ to 2 minutes just until crisp and tender. Do not overcook.
- Meanwhile, prepare an ice water bath by filling a medium bowl half way full with cold water and lots of ice cubes. Drain the beans and immediately transfer to the ice-water bath until completely cooled. Drain again and pat dry slightly with paper towel or a kitchen towel.
- In a large bowl add green beans, bean medley, red pepper, cucumber, green onions and chopped parsley. Stir lightly to combine.
- Meanwhile, in a small bowl whisk together the dressing ingredients, red wine vinegar, lemon zest, lemon juice, oil, honey, Dijon mustard, salt and pepper.
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