Marinated Four Bean Salad Recipes

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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



Marinated Bean Salad image

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

1 (17 ounce) can lima beans, drained
1 (16 ounce) can cut green beans, drained
1 (16 ounce) can cut wax beans, drained
1 (16 ounce) can kidney beans, rinsed and drained
1 small green pepper, chopped
1 small onion, chopped
1 (2 ounce) jar diced pimentos, drained
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

MARINATED BEAN SALAD

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14



Marinated Bean Salad image

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.

1 teaspoon kosher salt, plus more for seasoning
6 ounces green beans, trimmed and cut into thirds
One 15.5-ounce (439 grams) can cannellini beans, rinsed and drained
One 15.5-ounce (439 grams) can chickpeas, rinsed and drained
2 vine-ripe tomatoes (226 grams), chopped
2 stalks celery (56 grams), thinly sliced, plus 1/4 cup inner leaves, coarsely chopped
1/2 small red onion (56 grams), thinly sliced
4 peperoncini (31 grams), stemmed and chopped, plus 1 tablespoon brine from the jar
1/2 cup (84 grams) mixed pitted kalamata and manzanilla olives, slivered
1/4 cup (10 grams) chopped fresh Italian parsley
3 tablespoons (30 grams) freshly squeezed lemon juice
1 teaspoon sugar
Freshly ground black pepper
1/3 cup (71 grams) extra-virgin olive oil

MARINATED 4 BEAN SALAD

Yep, another bean salad recipe. This one is a bit different with its marinade ingredients. It's my mom's favorite for every get-together. It's also great for potlucks and picnics. I always come home with an empty bowl. Prepare ahead of time to let the flavors meld for 24 hours, then drain off the marinade juices. (Marinating time is not included in prep time listed.) It's soooo good!

Provided by DuChick

Categories     Beans

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 11



Marinated 4 Bean Salad image

Steps:

  • Drain canned vegetables.
  • Combine these with the green pepper and onion. Set aside.
  • Combine remaining ingredients and pour over vegetables, mixing well.
  • Cover and marinate in the refrigerator for 24 hours, stirring occasionally.
  • Just before serving, drain off the marinade, Lovely served in a lettuce-lined clear glass salad bowl.

Nutrition Facts : Calories 433, Fat 21.6, SaturatedFat 2.8, Sodium 927.5, Carbohydrate 54.5, Fiber 8.3, Sugar 27.3, Protein 7.6

1 (16 ounce) can cut green beans
1 (16 ounce) can cut yellow wax beans
1 (16 ounce) can garbanzo beans (or chick peas)
1 (16 ounce) can kidney beans
1/2 cup green pepper, chopped
1/2 cup red onion, chopped
1 cup sugar
1 cup cider vinegar
3/4 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

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



Marinated Green Bean Salad image

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

¼ cup water
15 ounces frozen French-cut green beans
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
4 stalks celery, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1 cup Distilled Vinegar
¾ cup white sugar
½ cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper

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



Best Bean Salad image

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

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

FOUR-BEAN SALAD

"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right-no guessing on the amounts!"

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10



Four-Bean Salad image

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.

Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 4g fiber), Protein 5g protein.

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1/4 cup julienned green pepper
8 green onions, sliced
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup canola oil
1/2 teaspoon salt

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



Marinated Three Bean Salad image

Steps:

  • Combine ingredients in a bowl.
  • Chill overnight.
  • Toss before serving.

1 (16 ounce) can cut green beans
1 (16 ounce) can cut wax beans
1 (16 ounce) can kidney beans
1/2 cup green pepper, chopped
3/4 cup sugar
2/3 cup vinegar
1/3 cup salad oil
1 teaspoon salt
1 teaspoon pepper

MARINATED BALSAMIC BEAN SALAD

This flavorful chilled salad is wonderful year around, but is especially nice during the hot summer afternoons. And it keeps wonderfully well in the fridge! Adapted from a recipe by Cooking Light, 1997. Prep time includes chilling.

Provided by Julesong

Categories     Black Beans

Time 4h

Yield 6-8 serving(s)

Number Of Ingredients 16



Marinated Balsamic Bean Salad image

Steps:

  • In a colander in the sink, add the corn, green beans, kidney beans, garbanzo beans, and black beans; rinse them well then let drain.
  • In a large bowl combine the onion and remaining ingredients and the mixture in the colander and stir to coat.
  • Transfer to a container with a cover and refrigerate for at least 4 hours, stirring or shaking occasionally.
  • Note: also good with yellow wax beans and a bit of black olive added - I omit the corn and substitute the yellow wax beans.

1 cup frozen whole kernel corn or 1 cup yellow wax bean
1 cup frozen cut green beans
1 (16 ounce) can kidney beans (or other favorite red beans)
1 (15 ounce) can garbanzo beans (chickpeas)
1 (15 ounce) can black beans or 1 (15 ounce) can black soybeans
1 cup diced red onion
1/2 cup balsamic vinegar
1/4 cup water
2 tablespoons Dijon mustard
3 tablespoons minced fresh basil or 1 tablespoon dried basil
1 tablespoon olive oil
1/2 teaspoon sugar
1 teaspoon dried thyme
1/4 teaspoon salt, to taste
1/4 teaspoon white pepper
2 garlic cloves, minced

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



Marinated Three Bean Salad image

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.

1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, chopped
1 medium onion, chopped
1 celery rib, chopped
1/3 cup each chopped green, sweet red and yellow pepper
1/2 cup water
3 tablespoons minced fresh basil or 1 tablespoon dried basil
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

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



Marinated Bean Salad image

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

1 (15 ounce) can French style green beans
1 3/4 cups frozen English peas
1 3/4 cups frozen white shoepeg corn
1 (10 ounce) package frozen lima beans
1 medium red onion, chopped
1/2 cup sweet red pepper, chopped
1 (2 ounce) jar pimientos, drained and chopped
3/4 cup sugar
1/2 cup apple cider vinegar

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



Marinated Bean Salad image

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 :

1 can (15-1/2 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1/2 cup vegetable oil
1/2 cup vinegar
1/2 cup sugar
1/4 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1 medium onion, thinly sliced into rings

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



Cold Marinated Green Bean Salad image

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

1 pound fresh green beans, trimmed
¼ cup chopped fresh dill
2 tablespoons minced red onion
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil

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