4 Bean Salad Costco Recipes

Steps:

• Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half.
• Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.

Steps:

• In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.

Steps:

• In a large salad bowl, whisk together the sugar, vinegar and oil.
• Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
• Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

Steps:

• Mix dressing add all beans drained and rinced.
• refrigerate toss every once in a while, refrigerate at least overnight.

Steps:

• Rinse quinoa thoroughly under cold water and drain.
• Bring 7 cups water to a boil in a 4 quart pot over high heat.
• Add 3/4 teaspoons salt; add quinoa, reduce heat to a simmer and cook, uncovered, stirring occasionally and adding more boiling water as needed to keep the quinoa covered, until tender (about 15 to 20 minutes).
• Drain and rinse the quinoa with cold water to stop the cooking.
• Transfer quinoa to a foil-lined, rimmed baking sheet, drizzle with 1 tablespoon olive oil and toss lightly to coat.
• Spread the quinoa on the baking sheet and cool completely at room temperature or in the fridge.
• Put vinegar and lemon juice in a small bowl and gradually whisk in the 1/3 cup olive oil (vinaigrette).
• Whisk in lemon zest; taste; season with salt, pepper and additional vinegar and lemon juice or olive oil as needed.
• Place cooked and cooled quinoa in large serving bowl and toss to break up any clumps.
• Add tomatoes, cucumbers, scallions, bell peppers, lentils, mung beans, parsley plus 1/2 cup vinaigrette and toss.
• Taste and season as needed with more vinaigrette, salt and pepper.
• Serve or refrigerate for up to 1 day.
• If making ahead, allow salad to sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt and pepper before serving.

Steps:

• Drain a 19-oz tin of chick peas (garbanzo beans), rinse well, then drain again; place in a large mixing bowl.
• Drain a 14-oz tin of green beans and a 14-oz tin of wax beans well and then add to bowl.
• Drain a 19-oz tin of red kidney beans, rinse well then drain again; add to bowl.
• Dice up a coloured bell pepper (red, orange or yellow, I don't use green as I don't like them much) and add to beans.
• Peel a small red onion and slice into very thin strips and add to bowl.
• Lastly, add about 1/2 cup of chopped fresh flatleaf parsley.
• Now make dressing: in a separate bowl, whisk together the vinegars, oil, sugar (I use a scant 1/2 cup), minced fresh garlic, worcestershire, and salt and pepper.
• Pour dressing over salad ingredients and toss.
• Cover and refrigerate overnight, stirring occasionally (before serving, taste, as it may need more salt).
• When ready, spoon bean salad into a serving bowl using a slotted spoon, to drain off most of the dressing before serving.