Michigan Bean Salad Recipes
BEST BEAN SALAD
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
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
MICHIGAN BEAN SALAD
This is a nice salad that's has definate flavors. No boring tastes here. It's a good dish to bring to a barbecue or to be served as a side dish for your weekly meals. Pares well with steak, barbecued chicken, fish, etc. I hope you enjoy:)
Provided by ForeverMama
Categories Beans
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and sort the beans, removing any broken bits. Place the beans in a saucepan, cover with water, and let stand overnight.
- Bring the beans to a boil and cook for about 2 hours, until tender, adding more water if needed. Drain well and chill.
- Mix the celery, onion, green pepper, oil, vinegar, sugar, mustard, garlic, and paprika with the salt. Combine the salad mixture with the beans, stirring gently.
- Chill salad at least 4 hours before serving. Garnish serving dish or individual plates with pimento strips, if desired.
Nutrition Facts : Calories 323.3, Fat 11.7, SaturatedFat 1.6, Sodium 135, Carbohydrate 44, Fiber 13.4, Sugar 13.1, Protein 12
MEDITERRANEAN BEAN SALAD
This is an easy, healthy salad that is a great side dish to BBQ chicken, beef or fish! It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder! Be sure to add the lemon zest (or lime zest) as this really adds a ZING to the salad!
Provided by sourdough girl
Time 2h20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 46.6 g, Fat 12 g, Fiber 13.4 g, Protein 12.1 g, SaturatedFat 1.6 g, Sodium 874.1 mg, Sugar 1.3 g
MICHIGAN CHERRY SALAD
This recipe reminds me what I love about my home state: picking apples with my children, buying greens at the farmers market and tasting cherries on vacations. -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients., Place raspberries, vinegars, preserves and sugar in a blender. While processing, gradually add oil in a steady stream. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 172 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CURRIED BEAN SALAD
Beans are perfect for a budget meal. This cool, tangy salad is a hit when our six children and nine grandchildren come to eat.-Veta Chapman, St. Clair, Michigan
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Return beans to pan; add water to cover by 2 in. Bring to a boil; cover and simmer for 45 minutes or until beans are tender. Drain and discard liquid. Place beans in a large bowl; add onions, carrots and radishes. In another bowl, whisk dressing ingredients. Pour over bean mixture and toss gently. Cover and refrigerate for several hours or overnight.
Nutrition Facts :
EAT MICHIGAN SALAD
I live in Buckeye country, that's the land of Ohio State University football to the rest of you. We love to tailgate and watch the Bowl games, and are always trying to come up with clever things to do to our biggest rivals up north, the Michigan Wolverines. The cherries and maple in this wonderful salad inspired the name. Enjoy!
Provided by Saveur
Categories Salad Green Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- In the container of a blender, combine the mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in the vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside.
- In a large serving bowl, combine the lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough of the dressing to coat, then serve with the remaining dressing on the side.
Nutrition Facts : Calories 275.5 calories, Carbohydrate 17.3 g, Cholesterol 10.9 mg, Fat 21.1 g, Fiber 2.1 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 140.5 mg, Sugar 12.5 g
MEDITERRANEAN-INSPIRED 5-BEAN SALAD
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
MICHIGAN BEAN BAKE
Just let these go all day for a great-tasting baked bean side dish.-Sondra Bergy, Lowell, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 8h10m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- In a 5-qt. slow cooker, combine all the ingredients. Cover and cook for 5 to 6 hours or until beans are tender.
Nutrition Facts : Calories 311 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 831mg sodium, Carbohydrate 53g carbohydrate (31g sugars, Fiber 6g fiber), Protein 18g protein.
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- Rinse and sort the beans, removing any broken bits. Place the beans in a saucepan, cover with water, and let stand overnight.
- Bring the beans to a boil and cook for about 2 hours, until tender, adding more water if needed. Drain well and chill.
- Mix the celery, onion, green pepper, oil, vinegar, sugar, mustard, garlic, and paprika with the salt. Combine the salad mixture with the beans, stirring gently.
- Chill salad at least 4 hours before serving. Garnish serving dish or individual plates with pimento strips, if desired.
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RECIPE FOR MICHIGAN SALAD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
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BEAN SALAD RECIPES – MICHIGAN BEAN COMMISSION
We love to hear from you. 123 Fifth Avenue, New York – 10160, USA +1-410-555-0134 [email protected]
From michiganbean.com
From michiganbean.com
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