Michigan Bean Salad Recipes

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.

Steps:

• Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Return beans to pan; add water to cover by 2 in. Bring to a boil; cover and simmer for 45 minutes or until beans are tender. Drain and discard liquid. Place beans in a large bowl; add onions, carrots and radishes. In another bowl, whisk dressing ingredients. Pour over bean mixture and toss gently. Cover and refrigerate for several hours or overnight.

Steps:

• Rinse and sort the beans, removing any broken bits. Place the beans in a saucepan, cover with water, and let stand overnight.
• Bring the beans to a boil and cook for about 2 hours, until tender, adding more water if needed. Drain well and chill.
• Mix the celery, onion, green pepper, oil, vinegar, sugar, mustard, garlic, and paprika with the salt. Combine the salad mixture with the beans, stirring gently.
• Chill salad at least 4 hours before serving. Garnish serving dish or individual plates with pimento strips, if desired.

Steps:

• In the container of a blender, combine the mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in the vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside.
• In a large serving bowl, combine the lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough of the dressing to coat, then serve with the remaining dressing on the side.