Long Bean Salad Recipes

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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

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

LONG BEAN SALAD



Long Bean Salad image

In this Thai-inspired salad, crisp long beans are dressed in a sauce that's bright with lime juice and savory thanks to umami-rich fish sauce. The dish is topped with salty, crunchy peanuts and slightly-sweet coconut flakes.

Yield Makes 4 servings

Number Of Ingredients 10

1/2 cup unsweetened coconut flakes
1 bunch watercress, tough stems removed, cut into 2" lengths (about 5 cups)
Kosher salt
3/4 pound long beans or green beans, trimmed, cut into 1" pieces
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon coconut sugar or brown sugar
1/2 small red onion, thinly sliced
1 tablespoon thinly sliced Makrut lime leaves or 1 teaspoon finely grated lime zest
1/4 cup coarsely chopped roasted peanuts, preferably unsalted

Steps:

  • Preheat oven to 350° Toast coconut flakes on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes. Let cool.
  • Meanwhile, cook watercress in a large saucepan of boiling salted water until just wilted, about 10 seconds; using a slotted spoon, transfer to a colander set in a large bowl of ice water. Drain, then gently squeeze out excess water.
  • Return water in saucepan to a boil. Cook beans until crisp-tender, about 4 minutes; transfer to ice water. Drain, then pat dry.
  • Whisk fish sauce, lime juice, and coconut sugar in a large bowl until sugar dissolves. Add watercress, beans, onion, and Makrut lime leaves and toss to coat. Serve topped with coconut and peanuts.

LONG BEAN SALAD



Long Bean Salad image

Categories     Salad     Vegetable     Side     Vegetarian     Quick & Easy     Summer     Gourmet

Yield Makes 4 side-dish servings

Number Of Ingredients 8

1 bunch Chinese long beans (1 1/4 lb), trimmed and cut into 2-inch pieces
3 large shallots (6 oz), sliced lengthwise and fried
2 large shallots (4 oz), thinly sliced
4 large garlic cloves, thinly sliced and fried
1 tablespoon sesame seeds, toasted
2 tablespoons salted roasted peanuts, finely chopped
1 tablespoon peanut oil
Garnish: fresh cilantro leaves and lime wedges

Steps:

  • Cook beans in a large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Drain, then plunge into a large bowl of ice and cold water to stop cooking. Drain beans well and pat dry.
  • Toss beans with remaining ingredients and season with salt.

HEARTY BEAN SALAD



Hearty Bean Salad image

I discovered this salad years ago when I was a teenager in a 4-H club. After I was married, I used the recipe as a base and added different beans and water chestnuts for more crunch. The dressing is most important, getting the right balance between the sweet and the sour.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 12

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) cut wax beans, drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (8 ounces) sliced water chestnuts, drained
1 small sweet red pepper, chopped
DRESSING:
2/3 cup sugar
1/2 cup cider vinegar
1 small onion, finely chopped
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over bean mixture and toss to coat. , Cover and refrigerate for at least 1 hour. Stir before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 156 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 665mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.

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Estimated Reading Time 1 min
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  • Preheat oven to 350°. Toast coconut flakes on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes. Let cool.
  • Meanwhile, cook watercress in a large saucepan of boiling salted water until just wilted, about 10 seconds; using a slotted spoon, transfer to a colander set in a large bowl of ice water. Drain, then gently squeeze out excess water.
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