Multi Bean Salad Recipes

BEST BEAN SALAD

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.

MIXED BEAN SALAD

Steps:

• In a small saucepan, combine the sugar, vinegar, oil, salt and pepper. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; cool slightly. , In a large salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

MARMIE'S EVER CHANGING MULTI BEAN SALAD

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.

MULTI-BEAN SALAD

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.

SOYBEAN SALAD WITH VINAIGRETTE

Steps:

• In a large pot of boiling salted water cook beans for about 5 minutes (or according to package instructions). Refresh in cold water and pat dry. Transfer to a serving bowl.
• In a bowl combine soy sauce, vinegar, mirin, ginger and scallions. Pour dressing over soybeans and stir to coat. Drizzle with sesame oil and serve

TEXAS TWO-BEAN SALAD

Steps:

• In a medium bowl, whisk together oil, vinegar, and sugar. Add black-eyed peas, beans, pimentos, celery, and bell pepper. Season with salt and pepper, and toss to combine. Cover and refrigerate for at least 1 hour (or up to 3 days). Serve with a slotted spoon.

FRESH MULTI-BEAN SALAD WITH CHARRED RED ONION

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.

MULTI-BEAN SOUP

Steps:

• Mix all ingredients except carrots and tomatoes in 5- to 6-quart slow cooker.
• Cover and cook on high heat setting 8 to 10 hours or until beans are tender.
• Stir in carrots and tomatoes.
• Cover and cook on high heat setting about 15 minutes or until hot.