Hot Five Bean Salad Recipes

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

FIVE BEAN SALAD WITH CHAMPAGNE VINAIGRETTE

Five Bean Salad with Champagne Vinaigrette image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 28m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

Water, as needed
Kosher salt
3/4 pound green beans, trimmed and halved
3/4 pound yellow wax beans, trimmed and halved
1 (14-ounce) can dark red kidney beans, drained and rinsed
1 (14-ounce) can black-eyed peas, drained and rinsed
1 (14-ounce) can garbanzo beans, drained and rinsed
1 bunch scallions, thinly sliced
1 bell pepper, diced
2 tablespoons chopped fresh Italian parsley leaves
2 tablespoons chopped fresh marjoram or oregano leaves, optional
Champagne Vinaigrette, recipe follows
Freshly cracked black pepper
1 clove garlic, minced
2 tablespoons Dijon mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 to 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 cup extra-virgin olive oil

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.

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 FIVE-BEAN SALAD

Hot Five-Bean Salad image

This is from Taste of Home magazine and described as a crowd pleaser that is similar to a German potato salad made with colorful beans.

Provided by Petdrwife

Categories < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

8 slices bacon (diced)
2/3 cup sugar
2 tablespoons cornstarch
1 1/2 teaspoons salt
1 pinch pepper
3/4 cup vinegar
1/2 cup water
16 ounces kidney beans (rinsed and drained)
15 ounces lima beans (rinsed and drained)
15 ounces garbanzo beans (rinsed and drained)
14 1/2 ounces green beans (drained)
14 1/2 ounces wax beans (drained)

Steps:

In a skillet, cook bacon until crisp; reserve 1/4 c drippings.
Set the bacon aside.
Add sugar, cornstarch, salt and pepper to drippings.
Stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir for two 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 287.5, Fat 9.2, SaturatedFat 2.9, Cholesterol 12.3, Sodium 874.1, Carbohydrate 42.7, Fiber 8.2, Sugar 14.8, Protein 9.8

FIVE BEAN SALAD

Five Bean Salad image

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

Ingredients

1 (15 ounce) can green beans
1 (15 ounce) can wax beans
1 (15 ounce) can lima beans
1 (15 ounce) can kidney beans
1 (15 ounce) can garbanzo beans (chickpeas)
1 onion, chopped (I add the next day about an hour before serving, other wise it seems too strong)
1 green pepper, chopped (my grandmother's recipe calls for this but we never put it in as we don't care for it)
1/2 cup vegetable oil
1/2 cup vinegar
3/4 cup sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1 -2 teaspoon celery seed

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.

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