Make Ahead Summer Bean Salad Recipes

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MAKE-AHEAD SUMMER BEAN SALAD



Make-Ahead Summer Bean Salad image

Freezes beautifully! I always keep a batch or two of this frozen, ready for unexpected company, or just for summertime ease. Guests will never know you made it weeks in advance. So simple, but this salad always gets compliments and requests for the recipe. A healthy and cooling addition to any summer lunch or dinner--pulling this out of the freezer really helps out when you're caught short or it's too hot to be stuck in the kitchen! Can be made and kept fresh in the fridge for several days before serving, or frozen (undrained) for several weeks.

Provided by MistyK

Categories     Salad     Beans     Three Bean Salad Recipes

Time 12h20m

Yield 8

Number Of Ingredients 9

¾ cup white sugar
⅔ cup white vinegar
⅓ cup canola oil
¼ teaspoon freshly ground black pepper, or more to taste
1 (19 ounce) can dark red kidney beans, rinsed and drained
1 (14.5 ounce) can wax beans, drained
1 (14.5 ounce) can cut green beans, drained
1 cup diced green bell pepper
4 medium green onions, cut into 1/4-inch pieces

Steps:

  • Combine sugar, vinegar, oil, and pepper for sauce in a saucepan. Cook, stirring, over medium-low to low heat until sugar is dissolved, 3 to 5 minutes. Remove from heat and let cool slightly.
  • While sauce is cooling, gently mix kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl.
  • Pour slightly cooled sauce over veggie mixture and stir to coat. Cover with plastic wrap and marinate in the refrigerator for at least 12 hours before serving or freezing, stirring once or twice if possible. To serve, drain and serve with a slotted spoon.

Nutrition Facts : Calories 238.2 calories, Carbohydrate 34.4 g, Fat 9.7 g, Fiber 6.2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 447.2 mg, Sugar 20.6 g

COLD BEAN SALAD



Cold Bean Salad image

Ann Mulford's recipe for Two-Bean Salad doesn't disappoint. The Lincolnville, Maine, reader says, "This mixed salad sure is a winner. I make it a day or so ahead of time and it marinates in the refrigerator. It's simple, just stir every 12 hours." She adds, "And leftovers are great over rice or noodles."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2/3 cup shredded Swiss cheese
1/2 cup chopped onion
1 can (3.8 ounces) sliced ripe olives, drained
1/4 cup chopped celery
1/4 cup each chopped green, sweet red and orange peppers
1/3 cup balsamic vinaigrette

Steps:

  • In a large bowl, combine the beans, cheese, onion, olives, celery and peppers. Drizzle with vinaigrette; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 529mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 7g fiber), Protein 10g protein.

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