Shirleys Bean Salad Recipes

BALSAMIC GREEN BEAN SALAD

Steps:

• Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

4 BEAN SALAD

Steps:

• Put green beans and juice into a bowl
• Add the drained yellow. lima and kidney beans.
• Slice onion rings about 1/4 inch thick (I just chop the onion in a large dice) Add along with the sliced celery and pimento to the beans
• In another bowl, put the sugar, mustard and salt, stir together well.
• Add the vinegar and oil
• Stir until dissolved. It takes a few minutes.
• Pour over bean mixture. Mix gently
• Cover, and store in refrigerator
• Let stand in refrigerator for at least 24 hrs.
• This salad keeps for weeks.
• Dish up with a slotted spoon
• Enjoy

FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES

Steps:

• Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
• When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately.
• Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.

SHIRLEY'S BEAN SALAD

Steps:

• 1. Rinse canned ingredients in cold water 2.Combine vegetables; dress