Three Bean Salad With Sweet And Sour Apricot Dressing Recipes

Steps:

• In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

Steps:

• For Chili-Apricot Dressing: COMBINE apricot preserves, balsamic vinegar, lime juice, cumin and chili powder in a large mixing bowl.
• STIR-IN well drained chick peas, kidney beans, black beans, bell peppers, red onion and cilantro, mixing until blended. Season to taste with salt and pepper.
• To serve: DIVIDE salad greens evenly among 8 salad plates. Scoop 1/2 cup bean salad onto center of greens. Garnish with additional sprigs of cilantro, if desired.

Steps:

• Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.

Steps:

• Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.
• Chill in refrigerator for 8 hours or overnight.
• Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.

Steps:

• In a small bowl, combine the first four ingredients. In another bowl, whisk the sugar, vinegar, oil and pepper; stir into bean mixture. Cover and refrigerate until serving.

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.

Steps:

• Mix ingredients and chill.