Tangy Four Bean Salad Recipes

TANGY FOUR-BEAN SALAD

Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 16

Tangy Four-Bean Salad image

Steps:

In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients. , Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 162 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 366mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1 cup sliced fresh mushrooms
1 cup chopped green pepper
1 cup chopped onion
DRESSING:
1/2 cup cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 teaspoon celery seed
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon dried oregano

TANGY FOUR BEAN SALAD

This is my variation on all the bean salads out there. I found using salad oil and white vinegar to be too bland for my tastes, yet I didn't want a complicated salad full of herbs. This is my creation! This recipe is suitable for diabetics or low-carbers if you use the Splenda. There is no discernable taste difference between using Splenda or using sugar. I hope everyone who tries it enjoys it.

Provided by Amy - Ellies Mommie

Categories Beans

Time P1DT15m

Yield 12 serving(s)

Number Of Ingredients 12

Tangy Four Bean Salad image

Steps:

Drain all four cans of beans, discarding liquid.
In a large container, toss beans with onion and garlic.
In a 2 cup mixing bowl (or measuring cup), mix the oil, vinegar, Splenda, salt and pepper.
Pour over the bean mixture.
Mix well to coat all ingredients.
Cover, and let marinate in the refrigerator overnight.

Nutrition Facts : Calories 200.7, Fat 9.7, SaturatedFat 1.3, Sodium 441.7, Carbohydrate 23.1, Fiber 5.8, Sugar 3.2, Protein 5.9

Ingredients

1 (16 ounce) can red kidney beans
1 (16 ounce) can cut green beans (not French style)
1 (16 ounce) can cut wax beans
1 (16 ounce) can chickpeas (garbanzo beans)
1 medium onion, sliced paper thin
1 clove garlic, minced very fine
1/2 cup red wine vinegar
1/8 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/2 cup Splenda sugar substitute or 1/2 cup granulated sugar (do not use both, please)
1 teaspoon salt
1/2 teaspoon ground black pepper

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!

Provided by ChristinaAB

Categories Salad Beans Three Bean Salad Recipes

Time 2h20m

Yield 10

Number Of Ingredients 13

Grandma's Sweet and Tangy Bean Salad image

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

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

CRISP AND TANGY BEAN SALAD

Colourful, crisp, tangy, my favourite bean salad. I adapted this recipe from http://allrecipes.com/recipe/mexican-bean-salad/ A great dish to bring to a potluck, or on a picnic.

Provided by Marianne Cote

Categories Peppers

Time 30m

Yield 2 1/2 L, 8 serving(s)

Number Of Ingredients 15

Crisp and Tangy Bean Salad image

Steps:

Rinse and drain the beans. Pour into a large bowl.
In a small bowl, stir together the sugar, salt, cumin, and black pepper. Add the olive oil, red wine vinegar, lemon juice, and lime juice. Add a few drops of hot sauce, as much or as little as you like.
Wash, seed, and dice the 3 sweet peppers. I like to cut the peppers to about the same size pieces as the beans. Stir together the beans, peppers, and dressing. Let sit for a couple hours before serving. Stir just before serving.

Nutrition Facts : Calories 268.4, Fat 7.8, SaturatedFat 1.1, Sodium 884.6, Carbohydrate 39, Fiber 11.8, Sugar 4.6, Protein 12.2

Ingredients

2 cups black beans, cooked or canned, rinsed and drained
2 cups red kidney beans, cooked or canned, rinsed and drained
2 cups pinto beans or 2 cups romano beans, cooked or canned, rinsed and drained
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 tablespoons white sugar
1 tablespoon salt
1 tablespoon ground cumin
1 teaspoon ground black pepper
1/4 cup olive oil
1/2 cup red wine vinegar
3 tablespoons fresh lime juice
2 tablespoons lemon juice
5 drops louisiana hot sauce (to taste)

More about "tangy four bean salad recipes"

SWEET AND TANGY FOUR BEAN SALAD - SPICY SOUTHERN KITCHEN

Web May 7, 2017 Sweet and Tangy Four Bean Salad is full of beans, celery, onions, and pimentos all marinated in a sweet and tangy dressing. …
From spicysouthernkitchen.com
4.8/5 (6)
Servings 10
Cuisine Southern
Category Side Dish

In a large bowl, whisk together oil, vinegar, sugar, salt, pepper, Dijon mustard, and Worcestershire sauce.

Tangy Four Bean Salad Recipes

TANGY FOUR-BEAN SALAD

Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe.

TANGY FOUR BEAN 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!

CRISP AND TANGY BEAN SALAD

Colourful, crisp, tangy, my favourite bean salad. I adapted this recipe from http://allrecipes.com/recipe/mexican-bean-salad/ A great dish to bring to a potluck, or on a picnic.

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