RIDICULOUSLY EASY BEAN SALAD - INSPIRED TASTE
The beans you choose to use for this simple bean salad is up to you. Both canned or home cooked beans will work. When using canned, drain and rinse the beans first before adding to the salad.
Provided by Adam and Joanne Gallagher
Total Time 10 minutes
Prep Time 10 minutes
Yield Makes about 6 cups
Number Of Ingredients 12
Steps:
- Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This step helps to remove some of the 'raw' flavor of the onion so that it does not overpower the salad.
- Meanwhile, in the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of honey or maple syrup to balance out the vinegar.
- Add the beans, drained onion, cucumber, parsley, capers and dried oregano. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.
- The salad will keep stored in an airtight container in the fridge up to 4 days.
Nutrition Facts : ServingSize about 1/2 cup, Calories 135, FatContent 6.3g, SaturatedFatContent 0.8g, CholesterolContent 0mg, SodiumContent 343.5mg, CarbohydrateContent 16g, FiberContent 4.3g, SugarContent 3.2g, ProteinContent 4.7g
FOUR-BEAN SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
"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
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 12 servings.
Number Of Ingredients 10
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, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 403mg sodium, CarbohydrateContent 28g carbohydrate (16g sugars, FiberContent 4g fiber), ProteinContent 5g protein.
More about "kidney bean salad recipe vinegar recipes"
THREE-BEAN SALAD FOR 3 RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 10 minutes
Category Lunch, Side Dishes
Calories 154 calories per serving
- In a small bowl, combine the first four ingredients. In another bowl, whisk the sugar, vinegar, oil and pepper; stir into bean mixture. Cover and refrigerate until serving.
4 BEAN SALAD RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 24 hours
Calories 236.8 per serving
- refrigerate toss every once in a while, refrigerate at least overnight.
CLASSIC THREE BEAN SALAD RECIPE - HOW TO MAKE THREE B…
From thepioneerwoman.com
Reviews 5
Total Time 20 minutes
Category salad, side dish
- For the salad: Heat a large pot of water over high heat and bring to a boil. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, but still have a slight crunch. Drain in a colander and rinse well under cold water until cool. Chop into 1-inch pieces. For the dressing: In a large bowl, whisk to combine the olive oil, red wine vinegar, lemon juice, salt, and black pepper. Add the cooled green beans, cannellini beans, kidney beans, celery, red onion, and parsley to the bowl with the dressing. Toss well to combine and serve.
4 BEAN SALAD RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 24 hours
Calories 236.8 per serving
- refrigerate toss every once in a while, refrigerate at least overnight.
CLASSIC THREE BEAN SALAD RECIPE - HOW TO MAKE THREE B…
From thepioneerwoman.com
Reviews 5
Total Time 20 minutes
Category salad, side dish
- For the salad: Heat a large pot of water over high heat and bring to a boil. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, but still have a slight crunch. Drain in a colander and rinse well under cold water until cool. Chop into 1-inch pieces. For the dressing: In a large bowl, whisk to combine the olive oil, red wine vinegar, lemon juice, salt, and black pepper. Add the cooled green beans, cannellini beans, kidney beans, celery, red onion, and parsley to the bowl with the dressing. Toss well to combine and serve.
RIDICULOUSLY EASY BEAN SALAD - INSPIRED TASTE
From inspiredtaste.net
Reviews 5.0
Total Time 10 minutes
Cuisine American
Calories 135 per serving
- The salad will keep stored in an airtight container in the fridge up to 4 days.
FOUR-BEAN SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.4
Total Time 15 minutes
Category Lunch
Calories 172 calories per serving
- 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.
THREE-BEAN SALAD FOR 3 RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 10 minutes
Category Lunch, Side Dishes
Calories 154 calories per serving
- In a small bowl, combine the first four ingredients. In another bowl, whisk the sugar, vinegar, oil and pepper; stir into bean mixture. Cover and refrigerate until serving.
4 BEAN SALAD RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 24 hours
Calories 236.8 per serving
- refrigerate toss every once in a while, refrigerate at least overnight.
CLASSIC THREE BEAN SALAD RECIPE - HOW TO MAKE THREE B…
From thepioneerwoman.com
Reviews 5
Total Time 20 minutes
Category salad, side dish
- For the salad: Heat a large pot of water over high heat and bring to a boil. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, but still have a slight crunch. Drain in a colander and rinse well under cold water until cool. Chop into 1-inch pieces. For the dressing: In a large bowl, whisk to combine the olive oil, red wine vinegar, lemon juice, salt, and black pepper. Add the cooled green beans, cannellini beans, kidney beans, celery, red onion, and parsley to the bowl with the dressing. Toss well to combine and serve.
KIDNEY BEAN SALAD RECIPE | ALLRECIPES
From allrecipes.com
BEST BEAN SALAD RECIPE | ALLRECIPES
From allrecipes.com
THREE BEAN SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PERFECT 3-BEAN SALAD RECIPE WITH EASY DRESSING
From thespruceeats.com
CLASSIC THREE BEAN SALAD (BETTER THAN GRANDMA'S!) – A ...
From acouplecooks.com
27 BEST BEAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
KIDNEY BEANS NUTRITION, BENEFITS, SIDE EFFECTS AND RECI…
From draxe.com
20 WAYS TO PREPARE YOUR FAVORITE BLACK BEANS - GOYA FO…
From goya.com
KIDNEY BEAN SALAD RECIPE | ALLRECIPES
From allrecipes.com
BEST BEAN SALAD RECIPE | ALLRECIPES
From allrecipes.com
THREE BEAN SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PERFECT 3-BEAN SALAD RECIPE WITH EASY DRESSING
From thespruceeats.com
CLASSIC THREE BEAN SALAD (BETTER THAN GRANDMA'S!) – A ...
From acouplecooks.com
RECIPES - THE KIDNEY DIETITIAN
From thekidneydietitian.org
27 BEST BEAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
KIDNEY BEANS NUTRITION, BENEFITS, SIDE EFFECTS AND RECI…
From draxe.com
20 WAYS TO PREPARE YOUR FAVORITE BLACK BEANS - GOYA FO…
From goya.com