Moms Tangy Bean Salad Recipes

EASY 4 BEAN SALAD

Steps:

• 1. In a Large bowl,add ALL ingredient, MINUS Dressing. In a small bowl,wisk together dressing ingredients until sugar is dissolved. Pour Dressing over Bean mixture. Toss & Coat Well! Refridgerate 12 hours Or Overnightbefore serving!

GRANDMA'S SWEET AND TANGY BEAN SALAD

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

MOM'S TANGY POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours.

BLACK BEAN SALAD

Steps:

• In a medium serving bowl, mix together the black beans, tomatoes, chili pepper, bell pepper, green onion, vinegar, oil, and salt
• Chill for 1 hour before. Stir salad 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.

MOM'S THREE-BEAN SALAD

Steps:

• Drain both the Green and Wax beans and add them to your bowl. Drain and rinse the kidney beans before adding them as well. Add both the Onion and pepper strips. In a saucepan bring all the ingredients for the dressing to a boil, stirring as necessary until the sugar is completely dissolved. Remove from the heat and let cool slightly before pouring over the bean mixture. Stir to make sure everything is well coated and let sit in the fridge for 24 hours before serving.

BEAN SALAD

Steps:

• Open all cans of veggies. Drain the green beans and cut in half and put into a large bow. Then drain and rinse kidney beans and add to bowl. Drain the corn and add to the bowl too. Once all the canned veggies are in the bowl, and the celery, onion and peppers, set aside.
• In a microwave safe bowl combine vinegar, sugar, oil, pepper (add more or less per your taste) and salt. Mix and heat in microwave (30 secs at a time) to heat to disolve the sugar. Stir and place in freezer for about 5 to 8 mins, just to cool the liquid.
• Once the liquid mixture is cool, stir and pour over the veggies in large bowl. Cover and marinate at least 8 hours stirring as often as possible.
• COOK TIME is Marinate/Chill Time.
• This is GREAT but it must marinate at least 8 hours (0vernight is what I do).
• Serve w/a slotted spoon as there is a lot for juice.

MOM'S TANGY BEAN SALAD

Steps:

• Rinse beans.
• Dice veggies.
• Combine all ingredients.
• Marinate for 12-24 hours.