Cool Beans Salad Recipes

COOL BEANS SALAD

Steps:

• In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

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.

COLD BEAN SALAD

Steps:

• In a large bowl, combine the beans, cheese, onion, olives, celery and peppers. Drizzle with vinaigrette; toss to coat. Refrigerate until serving.

OLD-FASHIONED THREE BEAN SALAD

Steps:

• Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

COOL BEAN SALAD

Steps:

• Mix dressing together. Mix all ingredients together in a large bowl. Add dressing, mix well. Serve.

COOL AND CREAMY GREEN BEAN SALAD

Steps:

• Fill large bowl with ice water and set aside.
• In a large pot over high heat, bring 4 quarts water and 1 cup vinegar to boil. Add sugar, salt, and beans and cook until beans are just tender, about 3 minutes.
• Add onion to pot and cook until just softened, about 30 seconds.
• Drain vegetables in colander and immediately transfer to ice water.
• Once beans and onion are cool, drain again and dry thoroughly with paper towels.
• Whisk mayonnaise, yogurt, oil, and 1 tablespoon vinegar in large bowl. Add chilled beans and onions and toss until well coated. Season with salt and pepper.

YOGURTY BUTTER BEANS WITH PISTACHIO DUKKAH

Steps:

• Start the dukkah: In a small pan set over medium heat, toast the coriander and cumin, shaking the pan occasionally, until the seeds are a shade darker and fragrant, 1 to 2 minutes. Transfer spices to a small bowl and repeat with the sesame seeds, toasting for 30 to 60 seconds. Add the sesame seeds to the same bowl to cool.
• While the seeds cool, start the beans by making turmeric oil: Add 1½ tablespoons oil to the pan used for the seeds. Heat over medium until visibly hot (shimmering and wavy) but not smoking, 2 to 3 minutes. Turn off the heat, stir in the turmeric and set aside to infuse and cool completely.
• While the turmeric oil cools, finish the dukkah: Add the pistachios, oregano, mint, salt and the cooled seeds to a food processor, using the smaller bowl insert if you have one. Pulse a few times until you have a rough crumble with larger pistachio pieces. Return to the small bowl.
• Finish the beans: In a large bowl, whisk together the yogurt, garlic, lemon juice, 1 tablespoon oil and 1/4 teaspoon salt. Add the butter beans and use a spatula to gently coat in the yogurt dressing, being careful to not break apart the beans.
• In a separate bowl, mix together the peas, dill, mint and remaining 1½ teaspoons oil with ⅛ teaspoon salt and a good grind of pepper.
• Transfer the butter bean mixture to a large plate with a lip and top with the feta, followed by the pea mixture, the turmeric oil and a generous sprinkling of the dukkah. Serve the remaining dukkah to eat alongside.