Marinated Lima Bean Salad Recipes

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.

MARINATED SALAD

Steps:

• Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
• In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

MARINATED LIMA BEAN SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Cover and refrigerate for at least an hour. , In a serving bowl, combine the lima beans, onion, mushrooms and pimientos. Add dressing and toss to coat. Cover and refrigerate for 1 hour.

OUR FAVORITE MARINATED 3 BEAN SALAD (GREAT FOR MEAL PREP)

Steps:

• Prepare an ice batch by filling a large mixing bowl with lots of ice and then water, set aside. Bring a medium pot of water to a boil ( you can have the water coming to a boil while you trim your green beans). Once the water has come to a boil add the green beans and allow them to sit in the hot water for 30 seconds to 1 minute - they will turn bright green. Once the beans have been blanched immediately transfer them into the ice bath by using a slotted spoon. Allow them to hang out int he ice bath for at least 5 minutes. Once they are cooled down drain them from the water and remove any ice cubes - set aside.
• In a large mixing bowl add the red wine vinegar, olive oil, Dijon mustard, honey or maple syrup, thyme, garlic, salt, and pepper - whisk until well combined. Taste and adjust any seasoning or flavors.
• To the mixing bowl with the dressing add the green beans that have been chilled and drained from the ice bath, along with the drained and rinsed red kidney beans and chickpeas, and the red onion. Stir to combine.
• Allow the salad to chill in the fridge for at least 3 hours, although 8 hours (or overnight) is best. It really isn't as good served room temperature. The longer it chills in the fridge the more the dressing "marinates" the veggies adding tons of flavor to them. This salad is really best made one day in advance.
• Give the salad a good stir serve in bowls or on plates. Sprinkle some feta cheese over top, if desired.
• This salad makes great leftovers and gets even better the longer it sits. It will keep in the fridge for up to one 1 week.

MARINATED BEAN SALAD

Steps:

• Combine first 7 ingredients in a large bowl; toss.
• Combine sugar and remaining 4 ingredients in a small saucepan; bring to a boil over low heat, stirring until sugar dissolves. Pour hot vinegar mixture over bean mixture; stir gently.
• Cover and chill at least 4 hours. Serve with slotted spoon.

MARINATED GREEN BEAN AND BUTTER BEAN SALAD

Steps:

• Prepare an ice-water bath. Cook green beans in boiling salted water, just until bright green and tender, about 5 minutes. Reserving the cooking liquid, remove beans with a large slotted spoon; transfer to ice-water bath to stop the cooking. Transfer beans to a colander. Cook butter beans in the boiling cooking liquid, just until tender, 5 minutes if frozen. Strain; place under cold, running water to stop cooking. Set aside.
• Make vinaigrette: In a medium bowl, combine vinegar, mustard, salt and pepper to taste, and minced shallot. Whisk in olive oil until vinaigrette is creamy. Whisk in tarragon and parsley.
• In a large bowl, toss green beans until well coated with about three-quarters of the vinaigrette. In a large bowl or on a platter, arrange the green beans in an even layer. Sprinkle the reserved butter beans over the top. Drizzle the remaining vinaigrette over the beans. Garnish with tarragon and parsley. Serve at room temperature.

MARINATED LIMA BEAN SALAD

Steps:

• Place the frozen lima beans in a pot and cover with water. Bring to a boil. Boil 3 minutes then reduce heat, cover and simmer 20 minutes.
• Drain.
• In a medium-sized non-reactive bowl combine the lima beans with the red peppers and onions.
• In a separate small measuring cup, whisk together the dressing ingredients.
• Pour dressing over lima beans and toss to coat.
• Cover and refrigerate for at least 4 hours to allow the salad to marinate.

MARINATED 5 BEAN SALAD

Steps:

• DRAIN ALL BEANS AND COMBINE VEGETABLES. PLACE VINEGAR AND OTHER INGREDIENTS IN SAUCEPAN - BRING TO BOIL. POUR OVER VEGETABLE MIXTURE. CHILL YIELD: 10 CUPS