Prize Winning Bean Salad Recipes

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FOUR BEAN SALAD



Four Bean Salad image

This is the best bean salad my father in-law ever ate.

Provided by Kathleen White

Categories     Salad     Beans     Three Bean Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 11

1 cup white sugar
1 cup white wine vinegar
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 (15 ounce) can green beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (4 ounce) jar pimentos

Steps:

  • In a large salad bowl, whisk together the sugar, vinegar and oil.
  • Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
  • Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 41.5 g, Fat 2 g, Fiber 7.6 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 462.3 mg, Sugar 22.2 g

PRIZE WINNING BEAN SALAD



Prize Winning Bean Salad image

This was something I made to take to a potluck at work. I started out making it as a whole bean dip/salsa, but when I finished, it seemed it would make a wonderful salad, stuffed in fresh tomatoes from the garden or served on a bed of romaine. I used the tiny bit of leftovers spooned on broiled fish, so the possibilities really seem endless. I threw things together from things in my cupboard (the cans of Rotel were leftover from someone coming over eons ago, but you could easily chop up a couple of ripe tomatoes and chilis), but sifted the brain cells to remember everything I did after I won first place in our potluck competition as a side salad and everyone wanted the recipe. You can easily spice this up more to your taste by adding jalapenos or your favourite chile, next time I make this I might try adding a couple of tomatillos.

Provided by bikerchick

Categories     Easy

Time 4h5m

Yield 8-10 serving(s)

Number Of Ingredients 15

3 tablespoons ground cumin
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1 teaspoon sugar
2 tablespoons Worcestershire sauce
1 tablespoon dried oregano
3 (15 ounce) cans pinto beans or 3 (15 ounce) cans small white beans, well drained (all 3 the same or different, doesn't matter)
2 (10 ounce) cans Rotel tomatoes & chilies, well drained
2 bell peppers, doesn't matter what colour,i use 1 yellow & 1 orange for different colours,finely diced
1 onion, finely diced
4 cloves garlic, minced
1/2 cup minced fresh cilantro, minced (about 1 bunch)
ground black pepper
salt

Steps:

  • In a small saucepan, toast cumin over medium heat, stirring, until fragrant.
  • In a small bowl, combine olive oil, vinegar, salt, sugar, worcestershire, toasted cumin, and oregano until well blended, set aside for 5 minutes.
  • Combine remaining in large bowl, mix well.
  • Stir dressing one more time before pouring over bean mixture and toss to coat all, taste for salt and pepper.
  • Tastes best if made the night before and refrigerated for several hours for flavours to blend.

Nutrition Facts : Calories 310.7, Fat 14.8, SaturatedFat 2.1, Sodium 623.7, Carbohydrate 35.8, Fiber 11.2, Sugar 2.3, Protein 11.6

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