Vidalia Three Bean Salad With Mustard Dressing Recipes
5 BEAN SALAD WITH HONEY MUSTARD DRESSING
Need something FAST,EASY,HEALTHY and DELICIOUS as a side dish or to bring to a barbeque...then this is it. I have even had bean haters(can you believe there is such a thing?) eating and liking this :o)
Provided by Chris T.
Categories Other Side Dishes
Time 15m
Number Of Ingredients 9
Steps:
- 1. open all the cans into a collander and rinse well with cold water...gently mixing with your hand until the water runs clear(until all the starchy liquid is removed).
- 2. empty into large bowl, add diced peppers,onion and dressing and stir gently to combine all the ingredients.
- 3. You can serve this right away but I will tell you if you refrigerate it for a few hours you will be very pleased as the peppers and onion marinade in the dressing it becomes so much better. ENJOY
- 4. @ As you can tell this recipe is easy to change around with your favorite beans,even green beans. I don't recommend the larger softer beans only because they break up while rinsing/mixing. If you like a zestier salad you can add red onion,chopped jalapeno.
THREE-BEAN SALAD WITH HONEY-MUSTARD VINAIGRETTE
Our version of three-bean salad, a perennial picnic favorite, is made by tossing haricots verts, kidney beans, and cannellini with a tangy honey-mustard vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
- Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer haricots verts to ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels. Place in a large serving bowl. Add kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or watercress; season with pepper. Serve.
Nutrition Facts : Calories 105 g, Fiber 6 g, Protein 6 g, Sodium 164 g
VIDALIA THREE BEAN SALAD WITH MUSTARD DRESSING
This is our family's favorite bean salad. It is the sweet Vadalia onion that makes it special. Please feel free to use canned (home/store) beans in this recipe.
Provided by Aroostook
Categories Beans
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place vegetables in a serving dish.
- Add dressing and toss.
- Cover and refrigerate for several hours.
Nutrition Facts : Calories 191.3, Fat 14, SaturatedFat 1.9, Sodium 355.1, Carbohydrate 13.6, Fiber 4.7, Sugar 2.5, Protein 4.2
GREEN BEAN SALAD WITH HOT MUSTARD DRESSING
Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you'll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
- Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
- Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.
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