Marinated Bean Salad Recipes
MARINATED BEAN SALAD
I found this recipe in a Quick Cooking cook book and revised it just a little to suit my family's taste. Hope you enjoy. Cook time is mostly chill time. It needs to be in the fridge long enough to chill completely. I do like to make mine the day before I intend to serve.
Provided by Jellyqueen
Categories Corn
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 263.6, Fat 0.9, SaturatedFat 0.2, Sodium 216.1, Carbohydrate 58.9, Fiber 9.1, Sugar 30.6, Protein 8.3
MARINATED THREE BEAN SALAD
Make and share this Marinated Three Bean Salad recipe from Food.com.
Provided by ChefCrittersMom
Categories Vegetable
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine ingredients in a bowl.
- Chill overnight.
- Toss before serving.
MARINATED BEAN SALAD
Make and share this Marinated Bean Salad recipe from Food.com.
Provided by CURLEYBERLEY
Categories Beginner Cook
Time 5h20m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 246.1, Fat 11.4, SaturatedFat 1.5, Sodium 527.7, Carbohydrate 32.2, Fiber 5.2, Sugar 17.1, Protein 5.2
MARINATED BEAN SALAD
This recipe comes from our local newspaper, it's a wonderful recipe for bean salad. You can also add in a can or two of drained whole mushrooms, and use a red bell pepper in place of green. Plan ahead this needs to chill for 24 hours.
Provided by Kittencalrecipezazz
Categories Low Cholesterol
Time P1D
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 696.9, Fat 30, SaturatedFat 4.1, Sodium 1395.8, Carbohydrate 95.5, Fiber 19.6, Sugar 32.8, Protein 18.2
MARINATED BEAN SALAD
Steps:
- Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
- In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.
MARINATED THREE BEAN SALAD
Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. -Carol Tucker, Wooster, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 184 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 8g fiber), Protein 8g protein.
COLD MARINATED GREEN BEAN SALAD
I first had this cold green bean salad in Berlin, Germany. The fresh dill and onion in the vinaigrette really brightens it. I have found that this dish goes really well with potatoes.
Provided by ShayShay1022
Time 2h25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a pot of salted water to a boil. Add green beans and cook until crisp tender, about 7 minutes. Drain and rinse with cold water (or submerge in a bowl of ice water) to stop the cooking process. Transfer to a bowl.
- While the beans are cooling, combine dill, onion, vinegar, Dijon mustard, salt, and pepper in a medium bowl. Slowly add oil, whisking to combine. Let stand for 10 minutes.
- Pour dressing over the green beans, tossing gently to coat. Marinate in the refrigerator for at least 2 hours or up to 3 days before serving.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 9 g, Fat 14.2 g, Fiber 4 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 330.9 mg, Sugar 1.8 g
BEST BEAN SALAD
I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Provided by chemjo
Categories Salad Beans Three Bean Salad Recipes
Time 8h20m
Yield 18
Number Of Ingredients 13
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.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g
MARINATED LIMA BEAN SALAD
This salad is one of my family's favorites. It tastes even better the next day, after the lima beans have marinated in the dressing.-Sue Thompson, Chester, Maryland
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Cover and refrigerate for at least an hour. , In a serving bowl, combine the lima beans, onion, mushrooms and pimientos. Add dressing and toss to coat. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 151 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
MARINATED SALAD
This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.
Provided by Barbara Stocker
Categories Salad Vegetable Salad Recipes
Time 23h35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
- In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.
Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g
MARINATED GREEN BEAN SALAD
This is a great marinated green bean salad for a hot summer day. Lots of fresh veggie options to switch around.
Provided by Sue Wilker Rockamann
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 13
Steps:
- Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
- Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
- Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 45.3 g, Fat 14.2 g, Fiber 7.3 g, Protein 6.1 g, SaturatedFat 2 g, Sodium 750.4 mg, Sugar 24.2 g
MARINATED BEAN SALAD
Parsley is a pretty accent to a colorful combination of beans, black-eyed peas and onion. the sweet and tangy dressing is unbeatable.-Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- Combine beans and peas in a large bowl. In a small bowl, combine the next nine ingredients; mix well. Pour over bean mixture and stir well. Cover and chill for at least 2 hours. Add onion rings just before serving. Serve with a slotted spoon.
Nutrition Facts :
MARINATED VEGETABLE AND BEAN SALAD
This recipe was inpired by a salad dressing recipe that I made for 1-2-3 Hits Tag, recipe #372633 - I tagged the dressing, but had no lettuce, so I came up with a salad to go with it. It turned out fantastic, so I'm posting it here. Cook time does not include overnight marinade time. Yes, it makes alot, but it's easily scaled down. Note that for easier measuring, 4 tbsp = 1/4 cup.
Provided by Katzen
Categories Vegetable
Time 20m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine veggies and beans in large, sealable, container.
- Blend chives, oil, vinegar, sugar, mustard, salt and pepper with immersion blender, or whisk together well.
- Add dressing to veggies, seal container, shake well, and allow to marinate overnight. Shake the container whenever you open the fridge to distribute the marinade.
MARINATED VEGETABLE BEAN SALAD
Canned beans make this colorful salad hearty...and bottled Italian dressing is an easy and tasty topper.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield about 20 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the first 10 ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate overnight. Stir before serving.
Nutrition Facts : Calories 143 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 816mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
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MARINATED 3 BEAN SALAD | CLEAN FOOD CRUSH
Chop the celery, onion and bell pepper, then add them to the same bowl. In a small bowl add all marinade/dressing ingredients. Whisk well to emulsify, then drizzle it all over the bean salad. Toss well to combine. Cover your bowl with plastic cling wrap and refrigerate for 1 hour prior to serving, or overnight. Enjoy!
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instructions: How to cook Marinated Many-Bean Salad. Drain all canned items. Rinse white beans, kidney beans, and garbanzo beans. Combine all bean mixture ingredients in a large bowl. Combine all marinade ingredients in a saucepan. Bring to a boil, stirring frequently. Immediately pour hot marinade over bean mixture.
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MARINATED ITALIAN GREEN BEAN SALAD - MY QUIET KITCHEN
Add a few inches of water to a large pot or deep saute pan, just enough to cover the green beans. Bring to a boil, and add the green beans. Cook for 4 to 5 minutes, until bright green and barely fork tender. Drain the green beans in a colander, then toss while rinsing with cold water to bring down the temperature.
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Combine the first 5 ingredients in a colander; rinse and drain. Combine onion and remaining ingredients in a bowl; add corn and beans, tossing gently to coat. Cover and marinate in refrigerator at least 4 hours, stirring occasionally. Serve with a slotted spoon.
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MARINATED 3 BEAN SALAD | CLEAN FOOD CRUSH
Our CFC Marinated Bean Salad is FABULOUS for parties, BBQ'S, and especially Holiday Celebrations (think: double/triple this recipe) because you can make it the day before, set it in the fridge...then simply pull it out and serve at . CFC Marinated 3 Bean Salad .embed-container { position: relative; padding-bottom: 56.25%; height: 0; overflow: hidden; max-width: …
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MARINATED BEAN SALAD - FAMILY MEALS IN HEELS
Directions. Step 1. Add about an inch of water to a medium size pot. Place over medium-high to high heat and bring to a boil. Add haricots verts and steam, with lid on, until tender-crisp, about 5 minutes. Drain water and set aside. Step 2. Open and drain can of gigantes beans.
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Place beans in a large bowl. In a small bowl, mix all the marinade ingredients. Pour over beans and toss to coat. Cover the bowl and refrigerate for at least 1 hour. Toss well before serving. Will keep well for about 3 days so you can make this ahead.
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MARINATED CANNELLINI BEAN SALAD - FOOD BABE
4 tablespoons extra virgin olive oil. Sea salt and pepper, to taste. Instructions. To make the vinaigrette, whisk together all of the ingredients until well combined. Place the salad ingredients in a bowl and add the vinaigrette. Mix to combine. Place in the refrigerator to marinate for at least 1 hour or overnight.
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Bring a pot of water to a boil. Once the water is boiling carefully place the trimmed beans into the pot and cook for 3-5 minutes. Fill a large bowl with ice water. Using a Spider strainer or metal slotted spoon transfer the green beans to a prepared bowl of ice water. Allow the beans to cool in the ice bath.
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Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes ...
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Whisk together the olive oil, red wine vinegar, minced garlic clove, parsley, oregano and maple syrup. Pour over the beans and lightly toss; season to taste with a pinch of salt and pepper, adding more vinegar (or lemon juice) for brightness/acidity, salt or pepper for balance or olive oil for richness.
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MARINATED BEAN SALAD - WHFOODS
This system allows us to highlight the recipes that are especially rich in particular nutrients. The following chart shows the nutrients for which Marinated Bean Salad is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does ...
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Quick 3 bean salad: Prepare as above except use 8 oz. bottle Italian salad dressing instead of vinegar mixture. Continue as directed; marinate in refrigerator 1 - 1 1/2 hrs. Continue as directed; marinate in refrigerator 1 - 1 1/2 hrs.
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#time-to-make #course #preparation #healthy #salads #1-day-or-more #dietary #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something
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