My Mothers Bean Salad Recipes

GRANDMA'S SWEET AND TANGY BEAN SALAD

Grandma's Sweet and Tangy Bean Salad image

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

Provided by ChristinaAB

Categories Salad Beans Three Bean Salad Recipes

Time 2h20m

Yield 10

Number Of Ingredients 13

Ingredients

1 (15 ounce) can green beans, drained
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can corn kernels, drained
1 (8 ounce) can sweet peas, drained
1 cup chopped celery
1 cup chopped onion
1 cup diced cucumber
1 cup chopped green bell pepper
¾ cup white vinegar
1 cup white sugar
½ cup vegetable oil
1 teaspoon salt

Steps:

Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g

MY MOTHER'S BEAN AND CARROT SALAD

My Mother's Bean and Carrot Salad image

This is my favorite summer or spring-time salad. It is a beautiful, colorful, not too sweet tangy salad. A staple in my family for three generations.

Provided by BecR2400

Categories Vegetable

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 (16 ounce) can green beans, drained
1 (16 ounce) can sliced carrots, drained
1 (16 ounce) can red kidney beans, rinsed and drained
1 small white onion, very thinly sliced
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
2 tablespoons fresh parsley, snipped fine
1/2 cup white vinegar
artificial sweetener, to taste (or 1/3 cup sugar)
2 tablespoons salad oil
1 teaspoon salt
1 teaspoon dry mustard
black pepper

Steps:

Place canned vegetables, onion, green bell pepper, celery, and parsley in shallow dish.
In a screw top jar (or other container with leakproof lid), combine vinegar, sweetener, oil, salt, mustard, and a dash pepper; shake well.
Pour over vegetables.
Cover; refrigerate several hours or overnight. Arrange in a bowl and serve cold.

MOTHER-IN-LAW THREE BEAN SALAD

Mother-In-Law Three Bean Salad image

This came from my mother-in-law (obviously) and was a staple on her table at holidays. This is in honor of her!

Provided by Charmie777

Categories Vegetable

Time 10h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 ounce) can cut green beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can wax beans, drained
1/4 cup sliced celery
1/4 cup sliced onion
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup cider vinegar

Steps:

Combine all ingredients in a container with a lid.
Mix well.
Refrigerate overnite, stirring occasionally.

MY MOTHER'S BEAN SALAD

My Mother's Bean Salad image

Make and share this My Mother's Bean Salad recipe from Food.com.

Provided by mistyblues

Categories Salad Dressings

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb green beans, cooked (approximately)
1 lb wax bean, cooked (approximately)
116 ounces beans (mixed, kidney, chick peas)
2 medium onions
1 green pepper
1 red pepper
1/2 cup vinegar
1/4 cup brown sugar
1/2 cup salad oil

Steps:

Shake dressing ingrediengts very well and pour over vegetables. Store in refrigerator and stir occasionally.

Nutrition Facts : Calories 198.8, Fat 13.8, SaturatedFat 1.9, Sodium 10.8, Carbohydrate 18.2, Fiber 4.2, Sugar 10.5, Protein 2.5

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