Overnight Vegetable Bean Salad Recipes

OVERNIGHT MARINATED VEGETABLE SALAD

Overnight Marinated Vegetable Salad image

One of my all-time favorite side dishes, this marinated medley is well-received whenever I serve it - which is often. It's wonderful with turkey, but also pleasant with just about any main dish you can think of. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

2-1/2 cups fresh cauliflowerets
2 cups sliced fresh mushrooms
1-1/2 cups each fresh broccoli florets, sliced fresh carrots and yellow summer squash
1/2 to 3/4 cup vegetable oil
1/2 cup cider vinegar
2 teaspoons sugar
1 teaspoon dill weed
3/4 teaspoon salt, optional
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon pepper

Steps:

In a large bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 105 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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

Ingredients

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

MARINATED VEGETABLE AND BEAN SALAD

Marinated Vegetable and Bean Salad image

This recipe was inpired by a salad dressing recipe that I made for 1-2-3 Hits Tag, recipe #372633 - I tagged the dressing, but had no lettuce, so I came up with a salad to go with it. It turned out fantastic, so I'm posting it here. Cook time does not include overnight marinade time. Yes, it makes alot, but it's easily scaled down. Note that for easier measuring, 4 tbsp = 1/4 cup.

Provided by Katzen

Categories Vegetable

Time 20m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 13

Ingredients

4 stalks celery, chopped
6 carrots, chopped
2 stalks broccoli, chopped
3 bell peppers, chopped (I used yellow, red, and green)
1 head cauliflower, chpped
1 red onion, chopped
1 (19 ounce) can kidney beans, drained and rinsed (sub any other beans)
4 tablespoons chives, chopped
13 tablespoons olive oil
9 tablespoons white wine vinegar
1/4 teaspoon sugar
2 1/2 teaspoons Dijon mustard
salt & pepper

Steps:

Combine veggies and beans in large, sealable, container.
Blend chives, oil, vinegar, sugar, mustard, salt and pepper with immersion blender, or whisk together well.
Add dressing to veggies, seal container, shake well, and allow to marinate overnight. Shake the container whenever you open the fridge to distribute the marinade.

OVERNIGHT LAYERED LETTUCE SALAD

Overnight Layered Lettuce Salad image

This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. -Mary Brehm, Cape Coral, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 10

Ingredients

1 medium head iceberg lettuce, torn
1 medium green pepper, chopped
1 small sweet red pepper, chopped
1 medium onion, sliced and separated into rings
2 cups frozen peas (about 10 ounces)
1 cup mayonnaise
2 tablespoons sugar
1 cup shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries

Steps:

In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

Nutrition Facts : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

GREEN BEAN SALAD

Green Bean Salad image

This is a great marinated salad for a hot summer day.

Provided by Patsy

Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes

Time 4h15m

Yield 8

Number Of Ingredients 12

Ingredients

1 (15 ounce) can green beans, drained
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) jar pimentos
1 onion, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
½ cup vegetable oil
1 cup distilled white vinegar
1 cup white sugar
1 teaspoon salt
2 tablespoons water

Steps:

Combine vegetables in a large bowl.
In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 44.8 g, Fat 14.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 713.5 mg, Sugar 30.7 g

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