Bakedbeansalad Recipes

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EASY BAKED BEANS



Easy Baked Beans image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 6

1 pound bacon
1 large sweet onion, such as Vidalia, finely chopped
Four 14-ounce cans pork and beans
1/2 cup dark molasses
1/4 cup light brown sugar, packed
2 tablespoons prepared yellow mustard

Steps:

  • Preheat the oven to 350 degrees F.
  • Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside.
  • Add the onion to the pan with the bacon drippings and saute until softened, a couple minutes. Stir in the beans, molasses, brown sugar, mustard and crumbled bacon, and mix well.
  • Pour the beans into a 3-quart casserole and bake, uncovered, for about 45 minutes.

BEST BEAN SALAD



Best Bean Salad image

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

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

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

BAKED BEAN SALAD



Baked Bean Salad image

From a recipe card set of twenty plus years ago it's deliciously different and a great addition to a picnic basket. I've also made this up as a side dish to a meal of baked ham and steamed broccoli. Either way it's a keeper in our family.

Provided by Julie Bs Hive

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 (21 ounce) can baked beans
2 small tomatoes, peeled & seeded
1/2 cup stuffed green olive, sliced
1/4 cup chopped green onion
2 tablespoons red wine vinegar
1 tablespoon prepared mustard
4 -6 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 hard-boiled egg, peeled & sliced
1 sprig fresh parsley (optional)

Steps:

  • Drain beans and place into a large bowl.
  • Cut tomatoes into strip, about 1/3 in thick. Add to bowl with beans. Add olives and green onion. Fold together carefully.
  • In a small bowl, whisk together the vinegar and mustard; slowly whisk in the oil until an emulsified mixture is formed. Add salt & pepper and mix well.
  • Pour dressing over vegetables. Fold together until well blended.
  • Before serving, garnish with sliced egg and a sprig of parsley if used.

Nutrition Facts : Calories 291.6, Fat 15.6, SaturatedFat 2.4, Cholesterol 53, Sodium 708, Carbohydrate 34.2, Fiber 7, Sugar 15, Protein 9.3

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