HOMEMADE FIVE BEAN SALAD RECIPE
Homemade five bean salad is a classic side dish that's perfect for summer picnics and barbecues. A combination of five different colorful beans tossed with a tangy oil and apple cider vinegar dressing. Fresh, slightly sweet, tangy, healthy and flavorful.
Provided by DSTR
Time 4h10m
Number Of Ingredients 15
Steps:
- Snap the green beans into about 1-1 1/2" pieces.
- Set a large pot of water on the stove over high heat.
- When water comes to a vigorous boil, pour in 1 teaspoon of salt and add the green beans. Boil for 2 to 3 minutes at most, pulling off the heat as soon as the green beans are crisp-tender.
- While the beans are cooking, fill a large bowl about halfway with water and then fill with ice.
- Quickly drain the green beans and transfer to the bowl of ice water. Allow the green beans to soak in ice water bath for a few minutes. Transfer green beans to a colander and drain well.
- Combine dressing ingredients in a jar with a tight-fitting lid. Cover tightly and shake for 30 seconds.
- Combine all the beans, celery, parsley, and onion in a large mixing bowl. Add dressing and toss to combine. Sprinkle salad with remaining parsley and toss again.
- Cover the bowl with plastic wrap or transfer to an airtight container with a lid and refrigerate for at least 4 hours to overnight. Toss the beans a few times during the marinating process to make sure all the ingredients get a good soak in the dressing.
- When ready to serve, taste and season with additional salt and pepper if needed.
Nutrition Facts : Calories 344 kcal, Carbohydrate 42 g, Protein 14 g, Fat 14 g, SaturatedFat 2 g, Sodium 521 mg, Fiber 12 g, Sugar 5 g, ServingSize 1 serving
HOT FIVE-BEAN SALAD
This crowd-pleaser is like a German potato salad made with colorful beans. My mom's been preparing this salad for years-it's so simple to create and great to take to church suppers. #151;Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 233 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 820mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 5g fiber), Protein 7g 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
FIVE BEAN SALAD
I am the third generation using this wonderful recipe. It is soooo simple and delicious. Its not overly oily like most are. Overnight chilling time not included in preparation time.
Provided by carlanna livingstone
Categories Beans
Time 20m
Yield 1 salad, 12 serving(s)
Number Of Ingredients 14
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
Different kinds of beans cook at different rates, so it's best to prepare them in separate pans (working in batches if necessary). The salad can be made with just a few types instead of all five, as long as the total amount of dried beans still measures 2 1/2 cups.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5h
Yield Makes 10 cups
Number Of Ingredients 13
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
In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 15 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 161 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
FIVE BEAN SALAD WITH CHAMPAGNE VINAIGRETTE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 28m
Yield 6 to 8 servings
Number Of Ingredients 22
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.
MEDITERRANEAN-INSPIRED 5-BEAN SALAD
Steps:
- Drain all beans and transfer to a large bowl. Add celery, onion, bell peppers, olives, parsley, and rosemary.
- Mix Greek salad dressing and 1 tablespoon honey together. Taste and continue to add more honey as desired. Pour on salad and mix until evenly distributed. Season with salt and pepper.
- Cover and refrigerate for 2 to 3 hours before serving.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 22 g, Fat 6.3 g, Fiber 7 g, Protein 6 g, SaturatedFat 0.8 g, Sodium 635 mg, Sugar 3.2 g
5-BEAN SALAD
I LOVE three bean salad - so it only gets better with two more types of beans. This makes a big batch of salad! Great for eating all week long. Low in calories, fat and sugar.
Provided by KelBel
Categories Salad Dressings
Time 4h10m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and drain beans in a colander. Transfer to a large bowl with lid.
- Stir onion and bell pepper into beans.
- Dissolve sugar in water for 1 minute in microwave safe measuring cup.
- Whisk in remaining ingredients until combined.
- Pour over beans and toss to coat evenly.
- Allow to marinate 4 or more hours.
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- Step 4Pour the dressing over the beans and veggies, and toss to coat. Cover and refrigerate, before serving. For best results, refrigerate at least 4 hours or overnight.
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