Hot Bean Salad Recipes

HOT FIVE-BEAN SALAD

Hot Five-Bean Salad image

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

Ingredients

8 bacon strips, diced
2/3 cup sugar
2 tablespoons cornstarch
1-1/2 teaspoons salt
Pinch pepper
3/4 cup white vinegar
1/2 cup water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima 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

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.

WARM TUSCAN BEAN SALAD

Warm Tuscan Bean Salad image

Linda Arnold of Edmonton, Alberta sends this dressed up, white bean side dish that's coated in a tangy homemade vinaigrette. She says, "This is often a quick lunch and it also meets my gluten free diet needs."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 small onion, thinly sliced
1 small green pepper, chopped
1 garlic clove, minced
3 teaspoons olive oil
1 large tomato, coarsely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.

Nutrition Facts : Calories 136 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 285mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

HOT FIVE BEAN SALAD

Hot Five Bean Salad image

Make and share this Hot Five Bean Salad recipe from Food.com.

Provided by Jane from Ohio

Categories Beans

Time 50m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

1 (1 lb) can green beans
1 (1 lb) can red kidney beans
1 (1 lb) can lima beans
1 (1 lb) can yellow wax bean
1 (1 lb) can garbanzo beans or 1 (1 lb) can chickpeas
1/2 cup finely chopped onion
8 slices bacon
2 tablespoons cornstarch
1/2 teaspoon garlic salt
1/2 teaspoon salt
1 dash pepper
2/3 cup sugar
1/2 cup vinegar (I use white)
3/4 cup water

Steps:

Fry bacon until crisp.
Drain and reserve 1/4 cup of drippings in pan.
Mix salt, pepper, sugar and corn starch together.
Add to drippings.
Mix vinegar and water together.
Add this slowly to mixture and cook on the low heat stirring constantly until thickened.
Stir in drained beans very carefully.
Add fresh onions and cook 15 minutes over medium heat.
Turn into casserole dish and crumble bacon on top.
Bake 25 minute at 350°F or refrigerate until the next day and bake.
This recipe is best when reheated the next day in the oven.

Nutrition Facts : Calories 164.8, Fat 2.5, SaturatedFat 0.7, Cholesterol 2.7, Sodium 267.1, Carbohydrate 30.3, Fiber 6.1, Sugar 9.6, Protein 6.5

HOT WHITE BEAN SALAD

Hot White Bean Salad image

Make and share this Hot White Bean Salad recipe from Food.com.

Provided by daisygrl64

Categories Salad Dressings

Time 16m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter
2 shallots, chopped
1 garlic clove, minced
2 cups cooked white beans (or you can use canned)
1 tablespoon fresh parsley, chopped
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
5 tablespoons olive oil
salt, to taste
black pepper, to taste

Steps:

heat butter in saucepan over medium heat, add shallots and garlic, cook for 2 minutes.
add beans and parsley, season with salt and black pepper and cook for 4 minutes over low heat, stirring occasionally.
transfer contents of saucepan to a bowl.
place vinegar and mustard in another bowl, and mix well. pour in olive oil and incorporate with whisk.
pour vinaigrette over beans, mix and serve.

FIVE-BEAN SALAD

Five-Bean Salad image

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

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, rinsed and drained
1 package (9 ounces) frozen cut green beans, thawed
2 small onions, chopped
1 cup white vinegar
3/4 cup sugar
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon pepper

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

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