Elaines Crazy Quilt Bean Salad Circa 1965 Recipes

3 BEAN SALAD-THE 1960'S ORIGINAL RECIPE

This was a big hit when I was growing up. I think KFC started having such a salad, so all my mom's friends went in search of a recipe for it. So this was served at every fish fry, or get together. I remember my mom saying it was better to fix 1 or 2 days ahead because the flavors blend more and more....getting better and better.

Provided by Gena S

Categories Other Salads

Time 15m

Number Of Ingredients 10

3 Bean Salad-The 1960's Original Recipe image

Steps:

1. Mix in a bowl all the beans (drained), and vegetables.
2. In a separate small bowl mix the sugar, vinegar, salad oil, salt & pepper. Blend well.
3. Pour & combine the oil and vinegar marinade over the bean/vegetable mix and let sit, covered in the refrigerator for at least 24 hours. Serve.

Ingredients

1 can(s) cut green beans
1 can(s) yellow wax beans
1 can(s) kidney beans
1 c celery, finely chopped
1 green pepper, finely chopped
1 yellow onion (or any onion of your choice), finely chopped
3/4 c sugar
1/2 c vinegar
1/2 c salad oil
salt & pepper to taste

CLASSIC BEAN SALAD

You can use any kind or combination of canned beans to make this classic picnic salad, but a mix of white beans, chickpeas and red kidney beans makes it especially colorful. Although this is delicious when freshly made, it gets even better as it sits. If you have time, make it at least an hour or two before serving; it can rest at room temperature for up to 4 hours - but after that, slip it into the fridge. If you want to make this the day before, add the celery and parsley just before serving, so they stay crisp and green.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, beans, salads and dressings, main course, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Classic Bean Salad image

Steps:

Mince 1 shallot and place in a large bowl. Thinly slice remaining shallot and set aside.
Add vinegar, mustard and a pinch each salt and pepper to the bowl with minced shallot and whisk to combine. Slowly whisk in oil. Season with more salt and pepper to taste.
Add chickpeas, cannellini beans, kidney beans, celery, herbs and sliced shallot to the bowl and toss until evenly coated. Taste and add more salt or vinegar. Drizzle with additional olive oil and top with more black pepper, if desired, and serve.

Ingredients

2 small shallots (or 1 large shallot), peeled
3 tablespoons apple cider vinegar, plus more to taste
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more to taste
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can cannellini or Great Northern beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1/2 cup thinly sliced celery
1 cup mixed coarsely chopped fresh parsley and celery leaves

OLD-FASHIONED THREE BEAN SALAD

We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.

Provided by Eleanor Johnson

Categories Salad Beans Three Bean Salad Recipes

Yield 16

Number Of Ingredients 10

Old-Fashioned Three Bean Salad image

Steps:

Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g

Ingredients

1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
¾ cup white sugar
⅔ cup distilled white vinegar
⅓ cup vegetable oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed

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

Best Bean Salad image

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

Ingredients

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

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Elaines Crazy Quilt Bean Salad Circa 1965 Recipes

3 BEAN SALAD-THE 1960'S ORIGINAL RECIPE

CLASSIC BEAN SALAD

OLD-FASHIONED THREE BEAN SALAD

We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.

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!

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