Styrian 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:

• Cover beans with cold water, soak overnight, then drain. Place beans, thyme, bay leaves, onion, carrots and celery in a large pot, and barely cover with cold water. Add the salt and black pepper, and simmer until the beans are tender, about 40 minutes.
• Meanwhile, combine the garlic, parsley, capers, pumpkinseed oil and vinegar in a large bowl. Season to taste with salt and black pepper.
• When the beans are done, drain them, remove the thyme and bay leaves and toss the warm beans with the dressing and the cubed meat. Serve at room temperature.

Steps:

• Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
• Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat's cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat's cheese, then serve.

Steps:

• In a large salad bowl, combine the first 13 ingredients. Sprinkle with feta and Parmesan cheeses. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.