Five Bean Salad Recipes

HOT FIVE-BEAN SALAD

Steps:

• In a skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Add sugar, cornstarch, salt and pepper to drippings. Stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir for 2 minutes., Add the beans; reduce heat. Cover and simmer for 15 minutes or until beans are heated through. , Place in a serving bowl; top with bacon.

BEST BEAN SALAD

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.

FIVE BEAN SALAD

Steps:

• Drain all the beans and combine in a large bowl.
• Heat (but do not boil) (I do it in the microwave for about 1 minute) vegetable oil, vinegar, sugar, salt, pepper, dry mustard, and celery seed.
• Mix with bean mix and let stand overnight.
• Add onion/pepper about an hour before serving.

CLASSIC FIVE-BEAN SALAD

Steps:

• Make the salad: Coverbeans with water in separatesaucepans, and bring to aboil. Remove from heat, andlet stand for 1 hour.
• Drain, and return beans totheir saucepans. Add a bay leaf,a piece of carrot, and a pieceof celery to each pan, and coverwith water by 2 inches.
• Bring to a boil. Skim foam.Add 1/2 teaspoon salt to eachsaucepan. Reduce heat, and simmer vigorously until beans aretender, 30 minutes to 1 1/2 hours,depending on size and age ofbeans. Drain, and let cool.
• Meanwhile, bring a large potof water to a boil. Add haricotsverts and 1 tablespoon salt.Cook until tender and brightgreen, about 3 minutes. Drain,and run under cold waterto stop the cooking process.
• Make the dressing: Whisktogether vinegar and mustard.Gradually whisk in oil. Seasonwith salt and pepper.
• Mix the salad: Combine beanswith haricots verts, herbs, andtomatoes. Drizzle with dressing,and toss to coat. Let stand for30 minutes.

FIVE-BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

FIVE BEAN SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Bring a large pot of water to a boil over medium heat. Sprinkle with a generous pinch of salt and add in the fresh green beans. Cook until the beans are just tender, about 8 minutes. Drain and shock the beans in ice water to halt the cooking process. Strain the beans once more and set them aside.
• Put the fresh and canned beans, scallions, bell pepper, Italian parsley, marjoram, if using, and Champagne Vinaigrette into a large serving bowl, and toss everything together to combine. Season the salad, to taste, with salt and black pepper. Serve and enjoy.
• Mix together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and black pepper in a large bowl. Whisk in the olive oil in a slow continuous stream until the dressing has emulsified. Alternatively, you can add the ingredients to food processor or blender and puree until smooth.

FIVE-BEAN SALAD

Steps:

• Make the beans: Stir together water, 2 teaspoons salt, bay leaf, cinnamon stick, peppercorns, and oregano in a saucepan. Bring to a boil. Add cranberry beans. Return to a boil. Reduce heat, and simmer until tender, 15 to 20 minutes. Drain.
• Prepare an ice-water bath. Bring a large pot of water to a boil. Add remaining tablespoon salt. Working with one variety at a time, blanch remaining beans in boiling water until crisp-tender (about 1 1/2 minutes for haricots verts; 2 1/2 minutes for larger beans). Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.
• Make the dressing: Whisk together mustard, sugar, salt, and pepper in a large bowl. Add vinegar, and whisk until sugar has dissolved. Add oil in a slow, steady stream, whisking until emulsified. Whisk in red-pepper flakes and herbs.
• Add beans to dressing, and toss. Let stand at room temperature for 1 1/2 hours, tossing occasionally, or marinate in the refrigerator overnight before serving.