Bean Salad Aunt Virginias Recipes

BEAN SALAD -AUNT VIRGINIA'S RECIPE

Steps:

• 1. Measure and mix sugar, vinegar and oil into a saucepan, and bring to a boil. Boil for two minutes.
• 2. Drain cans of beans and rinse, and place in large bowl, add sliced onion and celery.
• 3. Add dressing to mixture and cover bowl, refrigerate three days.

HOMEMADE FIVE BEAN SALAD RECIPE

Steps:

• Snap the green beans into about 1-1 1/2" pieces.
• Set a large pot of water on the stove over high heat.
• When water comes to a vigorous boil, pour in 1 teaspoon of salt and add the green beans. Boil for 2 to 3 minutes at most, pulling off the heat as soon as the green beans are crisp-tender.
• While the beans are cooking, fill a large bowl about halfway with water and then fill with ice.
• Quickly drain the green beans and transfer to the bowl of ice water. Allow the green beans to soak in ice water bath for a few minutes. Transfer green beans to a colander and drain well.
• Combine dressing ingredients in a jar with a tight-fitting lid. Cover tightly and shake for 30 seconds.
• Combine all the beans, celery, parsley, and onion in a large mixing bowl. Add dressing and toss to combine. Sprinkle salad with remaining parsley and toss again.
• Cover the bowl with plastic wrap or transfer to an airtight container with a lid and refrigerate for at least 4 hours to overnight. Toss the beans a few times during the marinating process to make sure all the ingredients get a good soak in the dressing.
• When ready to serve, taste and season with additional salt and pepper if needed.

BEST BEAN SALAD

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.

FOUR BEAN SALAD

Steps:

• Make the dressing: In a medium bowl, combine the oil, celery seed, sugar, vinegar and salt and pepper to taste. Using a whisk, blend well. Set aside.
• Place the canned kidney beans in a colander. Rinse briefly. Add the rest of the canned beans and let them drain for a few minutes.
• In a large bowl combine all the beans, the onion and the green pepper. Pour the dresing over the bean mixture and gently stir until blended. Let sit overnight for best flavor.

BEAN AND BACON SALAD

Steps:

• In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
• In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
• In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.