Eurekamarinatedbeansalad Recipes

Steps:

• Rinse and drain beans well.
• In small glass bowl combine the dressing ingredients. Whisk well.
• Place all the beans, the bell pepper and the diced onion in a *NON-REACTIVE* large salad bowl. Pour the salad dressing over the mixture. Stir to coat.
• Marinate at least 3 hours (better if salad marinates 6-8 hours) but consume within 24 hours.

Steps:

• Combine first 7 ingredients in a large bowl; toss.
• Combine sugar and remaining 4 ingredients in a small saucepan; bring to a boil over low heat, stirring until sugar dissolves. Pour hot vinegar mixture over bean mixture; stir gently.
• Cover and chill at least 4 hours. Serve with slotted spoon.

Steps:

• In a large bowl, combine the first seven ingredients.
• In a small saucepan, combine the sugar and vinegar and bring to a boil.
• Boil for 3 minutes.
• Pour over veggies and toss well.
• Cover and refrigerate until well chilled. I do mine the night before I intend to serve.
• Serve with a slotted spoon.

Steps:

• Combine all salad ingredients in a large bowl.
• In another small bowl whisk together the dressing ingredients.
• Pour the dressing over the beans and toss well to coat.
• Season with salt and pepper to taste.
• Cover and chill for 24 hours.
• Drain before serving.

Steps:

• In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.

Steps:

• Combine canned and fresh vegetables in bowl.
• Combine marinade ingredients and heat in microwave until sugar is dissolved.
• Allow marinade to cool and pour over vegetables.
• Refrigerate 24 hours.
• Drain off marinade before serving.
• You may variate this recipe to your taste.