Shortcut 4 Bean Salad Recipes

Steps:

• Mix dressing add all beans drained and rinced.
• refrigerate toss every once in a while, refrigerate at least overnight.

Steps:

• In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.

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.

Steps:

• Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half.
• Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.

Steps:

• In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

Steps:

• Drain a 19-oz tin of chick peas (garbanzo beans), rinse well, then drain again; place in a large mixing bowl.
• Drain a 14-oz tin of green beans and a 14-oz tin of wax beans well and then add to bowl.
• Drain a 19-oz tin of red kidney beans, rinse well then drain again; add to bowl.
• Dice up a coloured bell pepper (red, orange or yellow, I don't use green as I don't like them much) and add to beans.
• Peel a small red onion and slice into very thin strips and add to bowl.
• Lastly, add about 1/2 cup of chopped fresh flatleaf parsley.
• Now make dressing: in a separate bowl, whisk together the vinegars, oil, sugar (I use a scant 1/2 cup), minced fresh garlic, worcestershire, and salt and pepper.
• Pour dressing over salad ingredients and toss.
• Cover and refrigerate overnight, stirring occasionally (before serving, taste, as it may need more salt).
• When ready, spoon bean salad into a serving bowl using a slotted spoon, to drain off most of the dressing before serving.

Steps:

• Combine the beans and onion in a glass bowl.
• Pour the oil, vinegar, sugar and celery salt into a saucepan and bring to a boil, allowing the sugar to dissolve.
• Pour the vinegar mix over the beans and onions in the bowl and mix well.
• Allow to cool for 30 minutes then refrigerate until ready to use.
• This salad is best after about 6 hours, but is still good if you want to use it right away.

Steps:

• Drain canned vegetables.
• Combine these with the green pepper and onion. Set aside.
• Combine remaining ingredients and pour over vegetables, mixing well.
• Cover and marinate in the refrigerator for 24 hours, stirring occasionally.
• Just before serving, drain off the marinade, Lovely served in a lettuce-lined clear glass salad bowl.