Not Your Mothers Bean Salad Recipes

NOT YOUR GRANDMA'S THREE BEAN SALAD

Not Your Grandma's Three Bean Salad image

This isn't even remotely like the usual sweet and sour salad... this one has feta cheese, tomatoes and yes, three types of beans, in a light lemon juice vinaigrette. It's from one of those "bargain bin cookbooks" at a big chain bookstore and it makes a great vegetarian main-dish type salad.

Provided by EdsGirlAngie

Categories Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon tomato paste
1 tablespoon malt vinegar
1 tablespoon chives, chopped
6 ounces green beans, lightly cooked
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can white beans, drained and rinsed
2 tomatoes, seeded and chopped
4 green onions, chopped
4 1/2 ounces feta cheese, crumbled
salt and black pepper
chives (to garnish)

Steps:

Whisk together the olive oil, lemon juice, tomato paste, malt vinegar and chopped chives. Set aside.
Combine the three kinds of beans with the dressing.
Add the tomatoes, green onions and feta cheese to the mixture, tossing gently to thoroughly coat the salad. Season to taste with salt and black pepper.
Arrange salad on plates and garnish with fresh chives.

GRANDMA'S SWEET AND TANGY BEAN SALAD

Grandma's Sweet and Tangy Bean Salad image

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

Provided by ChristinaAB

Categories Salad Beans Three Bean Salad Recipes

Time 2h20m

Yield 10

Number Of Ingredients 13

Ingredients

1 (15 ounce) can green beans, drained
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can corn kernels, drained
1 (8 ounce) can sweet peas, drained
1 cup chopped celery
1 cup chopped onion
1 cup diced cucumber
1 cup chopped green bell pepper
¾ cup white vinegar
1 cup white sugar
½ cup vegetable oil
1 teaspoon salt

Steps:

Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g

MY MOTHER'S BEAN SALAD

My Mother's Bean Salad image

Make and share this My Mother's Bean Salad recipe from Food.com.

Provided by mistyblues

Categories Salad Dressings

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb green beans, cooked (approximately)
1 lb wax bean, cooked (approximately)
116 ounces beans (mixed, kidney, chick peas)
2 medium onions
1 green pepper
1 red pepper
1/2 cup vinegar
1/4 cup brown sugar
1/2 cup salad oil

Steps:

Shake dressing ingrediengts very well and pour over vegetables. Store in refrigerator and stir occasionally.

Nutrition Facts : Calories 198.8, Fat 13.8, SaturatedFat 1.9, Sodium 10.8, Carbohydrate 18.2, Fiber 4.2, Sugar 10.5, Protein 2.5

More about "not your mothers bean salad recipes"

NOT YOUR ORDINARY BEAN SALAD - CTV

Web Refrigerate chicken breasts for at least 30 minutes while you prepare the salad. In a large mixing bowl add chopped kale, olive oil and salt. …
From more.ctv.ca

First things first, make the marinade. In a mixing bowl combine yogurt, olive oil, mustard, honey, garlic, lemon juice, curry powder, salt and pepper. Whisk until well combined. Reserve 1/2 cup to dress the salad.
Add chicken breasts to a large zip top bag and pour over remaining yogurt marinade. Refrigerate chicken breasts for at least 30 minutes while you prepare the salad.
In a large mixing bowl add chopped kale, olive oil and salt. Massage the kale for about two to three minutes. What you’re doing is softening the kale, which also releases some natural sugars and helps make the kale taste less bitter. Add the beans, peas and green onions. Mix well and set aside.
Remove the chicken from the fridge. You can either grill the chicken on the BBQ, or bake them in the oven. If you choose to use the BBQ, pre-heat to medium high. Grill the chicken breasts for about eight to ten minutes per side. You don’t need to constantly turn them, some good char marks are a good thing! If using the oven, pre-heat to 400° and cook for 18-20 minutes.

Not Your Mothers Bean Salad Recipes

NOT YOUR GRANDMA'S THREE BEAN SALAD

This isn't even remotely like the usual sweet and sour salad... this one has feta cheese, tomatoes and yes, three types of beans, in a light lemon juice vinaigrette. It's from one of those "bargain bin cookbooks" at a big chain bookstore and it makes a great vegetarian main-dish type salad.

GRANDMA'S SWEET AND TANGY BEAN SALAD

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

MY MOTHER'S BEAN SALAD

Make and share this My Mother's Bean Salad recipe from Food.com.

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