BEAN SALAD MEDLEY
Forget to plan a dish for the neighborhood potluck? Heather Molzan of Edmonton, Alberta offers a speedy solution from the pantry that's sure to be a crowd-pleaser. "Additional veggies give traditional bean salad an extra boost of flavor," she notes. "It tastes just as good when made a day or two ahead of time."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 24 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients. , Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 173 calories, Fat 7g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 285mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
FOUR-BEAN MEDLEY
This side dish always gets compliments. It's easy to make ahead and simmer in the slow cooker, so it's super convenient to take to potlucks and church get-togethers. -Susanne Wasson, Montgomery, New York
Provided by Taste of Home
Categories Side Dishes
Time 6h40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. Saute onions in drippings until tender. Stir in brown sugar, vinegar, salt, mustard and garlic powder., Simmer, uncovered, for 15 minutes or until onions are golden brown. Place the beans in a 3-qt. slow cooker. Add onion mixture and bacon; stir to combine. Cover and cook on low for 6-7 hours or until heated through. Serve with a slotted spoon.
Nutrition Facts : Calories 297 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 920mg sodium, Carbohydrate 43g carbohydrate (23g sugars, Fiber 8g fiber), Protein 10g 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
SLOW-COOKED BEAN MEDLEY
I often change the variety of beans in this classic recipe, using whatever I have on hand to total the five cans called for. The sauce makes any combination delicious! It's a gluten-free side dish that's popular with just about everyone. -Peggy Gwillim, Strasbourg, Saskatchewan
Provided by Taste of Home
Categories Side Dishes
Time 5h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.
Nutrition Facts : Calories 255 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic exchanges
BEAN MEDLEY SALAD
A nice, tangy bean salad great for picnics. I never add salt to anything I make, so add it if you like it. Lasts about 5 days in the fridge.
Provided by C and Ds Mommy
Categories Beans
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Open can of beans and pour into a strainer. Rinse off the beans. Pour into a large mixing bowl.
- Repeat first step with the corn, and add to the beans.
- Add remaining ingredients and mix together.
- This recipe works best if allowed to sit for 24 hours for the flavours to blend.
CORN AND BEAN MEDLEY
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 2 quarts, about 8 servings
Number Of Ingredients 12
Steps:
- In a large Dutch oven over medium high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to a paper-lined plate to drain. Set aside. Remove all but 1/4 cup of the bacon drippings from the pan and save for another use. To the hot bacon drippings add the onion and cook until lightly caramelized, 4 to 6 minutes. Add the garlic and cook for 1 minute, stirring. Add the corn, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and cook, stirring occasionally, for 3 to 4 minutes. Add the beans, remaining teaspoon of salt and remaining 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the stock, bring to a boil, and reduce the heat to a brisk simmer. Continue to cook, stirring occasionally, until the liquid is almost completely reduced, 12 to 15 minutes. Add the green onions, stir to combine, then cover and remove from the heat. Let sit for 30 minutes to 1 hour, stirring occasionally, to allow flavors to marry. Reheat slowly, if necessary, before serving.
SIX BEAN SALAD
This salad is one of my favourites! Definitely tastes like summer and makes a great side dish at our family BBQs. Keeps well in the fridge.
Provided by nanoo
Categories Beans
Time 12h10m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Combine marinade ingredients in a small pot, and bring to a boil for 2 minutes to dissolve sugar.
- Meanwhile, toss all other ingredients into a large bowl.
- Pour marinade over salad and toss well.
- Chill overnight, stirring every hour. Enjoy!
Nutrition Facts : Calories 128.5, Fat 3.6, SaturatedFat 0.5, Sodium 272.2, Carbohydrate 19.9, Fiber 5, Sugar 4, Protein 5.2
SUPER DUPER BEAN SALAD
Bean salad with TONS of beans in it. It's just super duper!
Provided by jessica
Categories Salad Beans Three Bean Salad Recipes
Time 2h10m
Yield 6
Number Of Ingredients 15
Steps:
- Mix beans with onion and bell peppers in a large bowl.
- In a small saucepan, combine vinegar, oil, sugar, and herbs. Season to taste with salt. Stir over medium heat until sugar dissolves; do not boil.
- Pour warm dressing over bean mixture, and marinate for at least 2 hours in the refrigerator before serving.
Nutrition Facts : Calories 470.6 calories, Carbohydrate 65.3 g, Fat 19.4 g, Fiber 12.6 g, Protein 11.3 g, SaturatedFat 2.5 g, Sodium 951.8 mg, Sugar 29.3 g
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.
BEAN MEDLEY MARINATED SALAD
This is the best bean salad I have ever tasted. Our whole family loves it, even our picky kids! When we are invited to a BBQ, people always beg us to bring it, so we do..... It's fast,easy and cheap, how can you beat that?
Provided by Sassy Sandra
Categories Beans
Time 8m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Drain all beans and rinse.
- Put in a large bowl.
- Add peppers and onions.
- Mix sugar,vinegar and salad oil.
- Pour over bean mixture and all salt and pepper.
- Toss and chill at least 4 hours.
- Serve and enjoy.
THREE BEAN MEDLEY SALAD
This is a really good three bean salad. I used to make this all the time and I just found it in our family cookbook where I'd submitted the recipe.
Provided by Teresa M
Categories Beans
Time 5m
Yield 8-9 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl mix sugar, oil, vinegar, and seasoning salt.
- Add remaining ingredients and toss together.
- Cover and marinate at least 4 hours.
Nutrition Facts : Calories 304.5, Fat 14.5, SaturatedFat 2, Sodium 343.9, Carbohydrate 37.5, Fiber 9.5, Sugar 16.9, Protein 8
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