Mixedbeansaladwithgreenvinaigrette Recipes

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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

GREEN BEAN SALAD WITH HOT MUSTARD DRESSING



Green Bean Salad With Hot Mustard Dressing image

Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you'll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.

Provided by Kay Chun

Categories     lunch, weeknight, salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

Kosher salt and black pepper
2 tablespoons Asian hot mustard powder (or Colman's dry mustard powder)
1/4 cup neutral oil, such as safflower or canola
1/4 cup minced shallot
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled ginger
1 1/2 teaspoons granulated sugar
1 teaspoon minced garlic
1/4 cup thinly sliced scallions (from 2 scallions)
2 pounds green beans, trimmed
1/4 cup chopped roasted pecans

Steps:

  • Bring a large pot of salted water to a boil.
  • In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
  • Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
  • Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.

GREEN BEAN SALAD WITH MUSTARD-CAPER VINAIGRETTE



Green Bean Salad With Mustard-Caper Vinaigrette image

Make and share this Green Bean Salad With Mustard-Caper Vinaigrette recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs green beans, trimmed
2 tablespoons drained capers
1 tablespoon fresh lemon juice, to taste
1 tablespoon dijon-style mustard, to taste
2 tablespoons dry white wine
1/2 cup olive oil
2 hard-boiled eggs
salt and pepper, to taste

Steps:

  • Boil beans in salted water for 5 minutes, or until crisp-tender.
  • Drain and refresh in a bowl of ice and cold water. Drain and pat dry. (may be prepared up to 1 day in advance).
  • In a blender, puree capers with lemon juice, mustard and 2 tblsps white wine. With motor running, add oil in a thin, steady stream and blend until emulsified. Taste and adjust seasoning by adding salt and pepper. (may be made up to 1 day in advance. Whisk before using).
  • In a large serving bowl, toss together beans and dressing. Sieve hard-boiled egg over top.

Nutrition Facts : Calories 237, Fat 20.1, SaturatedFat 3.1, Cholesterol 62.2, Sodium 115.3, Carbohydrate 11.2, Fiber 4.2, Sugar 5.2, Protein 4.9

MIXED BEAN SALAD WITH GREEN VINAIGRETTE



Mixed Bean Salad With Green Vinaigrette image

Make and share this Mixed Bean Salad With Green Vinaigrette recipe from Food.com.

Provided by Nyteglori

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup kidney bean, drained
1 cup chickpeas, drained
1 cup green beans, drained
3 eggs, hard boiled
2 shallots, finely chopped
2 tablespoons parsley, chopped
1 teaspoon tarragon
1 garlic clove, chopped
3 tablespoons wine vinegar
6 tablespoons olive oil
salt and pepper, to taste
lemon juice, to taste
3 drops Tabasco sauce

Steps:

  • Mix beans together in a large bowl.
  • Slice eggs in half, removing the yolks and set them aside.
  • Chop whites and add to beans.
  • Place remaining ingredients except yolks in a small bowl and quickly whisk until just blended.
  • Pour dressing over beans, mix and marinate 15 minutes at room temperature.
  • To serve spoon salad onto plates and force yolk through a sieve onto beans.

Nutrition Facts : Calories 375.9, Fat 25, SaturatedFat 4.2, Cholesterol 139.5, Sodium 428.5, Carbohydrate 27.1, Fiber 6.8, Sugar 2.2, Protein 11.9

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