SEVEN BEAN SALAD
Steps:
- Place red onion in a small bowl with enough red wine vinegar to cover. Let marinate for one hour.
- In a medium bowl, combine beans, celery, and parsley. Drain onion and add to bean mixture.
- Drizzle with olive oil and enough vinegar to taste. Season with salt and pepper. Toss until well combined. Salad may be eaten immediately or refrigerated up to a day.
- Just before serving, shave thin slices of Parmigiano over each portion.
SEVEN-LAYER SALAD
It's a do-ahead, take-along, crunchy-munchy crowd pleaser. Enjoy!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 6
Number Of Ingredients 8
Steps:
- Place salad greens in large salad bowl. Layer radishes, onions, celery, bacon and peas on salad greens.
- Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese.
- Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours. Just before serving, toss if desired. Store covered in refrigerator.
Nutrition Facts : Calories 500, Carbohydrate 11 g, Cholesterol 55 mg, Fat 8, Fiber 4 g, Protein 10 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 640 mg
TANGY BAKED SEVEN BEANS
Everyone needs a go-to side dish for school events, picnics and potlucks. Here's mine. Freeze leftovers for future outings. -Rod Lundwall, Tooele, Utah
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 18 servings (3/4 cup each).
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In an ovenproof Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion, yellow pepper, red pepper, garlic, chipotle pepper and pepper in bacon drippings until vegetables are tender. Remove from heat., Add beans and cooked bacon to Dutch oven; stir in barbecue sauce, vinegar and, if desired, liquid smoke., Bake, covered, 1 to 1-1/4 hours or until heated through. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 369 calories, Fat 11g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 1126mg sodium, Carbohydrate 56g carbohydrate (24g sugars, Fiber 9g fiber), Protein 13g protein.
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
7-LAYER SALAD
This salad has been a regular at our church potluck dinners and is always enjoyed by many. I asked for the recipe early on and have made it many times in the past 15 years.
Provided by Kara Parsons
Categories Salad
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
- Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 18.1 g, Cholesterol 128.3 mg, Fat 25.4 g, Fiber 2 g, Protein 19.6 g, SaturatedFat 9.1 g, Sodium 1005.2 mg, Sugar 13.7 g
7 BEAN SALAD
Steps:
- Saute Spicy sausage, onions and bell pepper in a skillet and season to taste. Stir in bottle of chili sauce, 1/4 cup of mustard and 1/2 cusp of brown sugar and cook on low heat for about 3 mins. Stir in 2 Cans of Pork & Beans, 2 cans of chili beans, kidney and green beans. Transfer all contents to a cassarole dish. Add 4-5 bacon strips o top of contents, cover with foil and bake for 1 hour 25 min. Then remove foil and bake for 25 min. uncovered.
FIVE-BEAN SALAD
In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 161 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
SEVEN-LAYER BEAN DIP
Every host and hostess knows that it just isn't a party if you don't have 7 layer bean dip on hand. This creamy, spicy, flavorful appetizer is a celebration-on-a-platter that combines everyone's favorite Tex-Mex ingredients in one handily dippable space.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 16
Number Of Ingredients 10
Steps:
- In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter.
- In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.
- Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.
Nutrition Facts : Calories 150, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1/2 Cup, Sodium 750 mg, Sugar 2 g, TransFat 0 g
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