Michigan Bean Salad Recipes

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.

MICHIGAN BEAN SALAD

Steps:

• Rinse and sort the beans, removing any broken bits. Place the beans in a saucepan, cover with water, and let stand overnight.
• Bring the beans to a boil and cook for about 2 hours, until tender, adding more water if needed. Drain well and chill.
• Mix the celery, onion, green pepper, oil, vinegar, sugar, mustard, garlic, and paprika with the salt. Combine the salad mixture with the beans, stirring gently.
• Chill salad at least 4 hours before serving. Garnish serving dish or individual plates with pimento strips, if desired.

EAT MICHIGAN SALAD

Steps:

• In the container of a blender, combine the mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in the vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside.
• In a large serving bowl, combine the lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough of the dressing to coat, then serve with the remaining dressing on the side.

CHILI-SPICED BEAN SALAD

Steps:

• Combine all salad ingredients together except for the lettuce.
• Make dressing by combining all the ingredients in a small bowl, and stirring well.
• Pour dressing over salad, and mix lightly.
• Cover and refrigerate for 4 hours or overnight.
• Stir lightly before serving on lettuce leaves.