Best Multi Bean Salad Recipes

MARMIE'S EVER CHANGING MULTI BEAN SALAD

Marmie's Ever Changing Multi Bean Salad image

This is the perfect blend of Tangy/Sweetness, it is remarkably mild, not oily and is hugely versatile! Wonderful for picnics, lunches to go or just an added side at dinner. I do NOT like apple cider vinegar but in this recipe it is fabulous, especially for bean salad skeptics like me. I make it in a one gallon ice cream pail and store it in the fridge, when it begins to run out I add a can of what ever bean I have on hand and a few more red onions. I can do this until the 'brine' runs out. Then I just start all over again and always have it on hand. Fresh cooked beans have a nicer texture and are more cost efficient than canned but canned is yummy too, though do contain lots of sodium. So if you are on a sodium restricted diet, I would suggest cooking dry beans and fresh green and yellow beans for this recipe. Enjoy!

Provided by Marmies

Categories Beans

Time 20m

Yield 2 quarts, 20 serving(s)

Number Of Ingredients 13

Ingredients

1 (19 ounce) can red kidney beans (drained and rinsed)
1 (19 ounce) can beans, mixed ("Bean Medley" mine had Chick Peas, red Kidney beans, Romano Beans, and Black Eyed Peas (drained and )
1 (19 ounce) can chickpeas (drained and gently rinsed)
1 (14 ounce) can wax beans, no salt (yellow)
1 (14 ounce) can green beans (drained reserving liquid)
1 1/2 cups celery, chopped
1 small red onion, halved, peeled, then thinly sliced (If I use a stronger onion I soak it in 2 tsp sugar and 3/4 cups cold water for 15 min then drain it )
1/4 cup pimento pepper (optional)
liquid from green beans
1/2 cup vegetable oil, of good quality (Olive Oil tastes funny in this recipe)
1/2 cup apple cider vinegar
2/3 cup white sugar
1/4 cup rice vinegar, garlic flavor (or 1/4 rice vinegar and 1 clove garlic)

Steps:

Place all beans, onion, celery and pimento in a large plastic container with a lid.
Pour all liquids and sugar in a 2 quart jar with a lid.
Shake until sugar is dissolved.
Pour liquid over beans.
Cover with lid and put in fridge to chill over night or for several hours, gently mixing occasionally.
Serve with slotted spoon so as not to discard the brine unnecessarily if you plan to keep adding to the bean mixture.

Nutrition Facts : Calories 156.3, Fat 6, SaturatedFat 0.8, Sodium 89.9, Carbohydrate 22.4, Fiber 4.7, Sugar 7.3, Protein 4.5

MULTI-BEAN SALAD

Multi-Bean Salad image

Make and share this Multi-Bean Salad recipe from Food.com.

Provided by in OH

Categories Beans

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup vinegar (any combination of cider, wine, and balsamic)
3/4 cup olive oil
lots black pepper
3 dashes oregano, and (best fresh) or 3 dashes marjoram (best fresh)
1 teaspoon basil (best fresh)
3 crushed garlic cloves
1 tablespoon red wine
1/2 large lemon, juice and rind of
5 cups cooked beans (mix as many as possible, with lots of different colors and sizes, including garbanzo and very lightl)
1/2 cup chopped scallion
1/2 cup finely minced red onion
1/2 bunch fresh parsley, chopped
goat cheese
grape tomatoes or cherry tomatoes, halved
olive

Steps:

mix marinade.
mix salad.
pour marinade over salad.
chill several hours to 2 days (will just get tastier).
dress up with garnishes before serving.

FRESH MULTI-BEAN SALAD WITH CHARRED RED ONION

Fresh Multi-Bean Salad with Charred Red Onion image

Provided by David Tanis

Categories salads and dressings, appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 garlic cloves, grated
Salt and pepper
1/4 cup extra virgin olive oil
1 pound fresh shelling beans (fava beans, butterbeans or cranberry beans)
1/2 pound small green beans
1/2 pound romano beans
1/2 pound small yellow wax beans
1 medium red onion, in 1/4-inch slices
A few sprigs fresh marjoram or 1/2 teaspoon dried oregano
2 tablespoons chopped flat-leaf parsley

Steps:

To make the vinaigrette, stir together vinegar, mustard and garlic in small bowl. Add a good pinch of salt and pepper, then whisk in olive oil. Taste for seasoning, then set aside.
Shuck and cook the fresh shelling beans. If using fava beans, blanch in boiling water for 1 minute, then rinse in cool water. Peel the outer skin from each bean and set aside. If using butterbeans or cranberry beans, simmer in lightly salted water to cover. They should be tender in about 30 minutes. Let shelling beans cool in their cooking water. (May be cooked ahead.)
Cook the green beans, romano beans and wax beans separately. Simmer each type in lightly salted water for 3 to 5 minutes, until just tender. Spread them out on plates to cool to room temperature.
Heat a dry cast-iron skillet over medium-high heat. Lay onion slices in the skillet and let them char and soften slightly on one side, about 5 minutes. Turn and char the other side. Set aside to cool. Toast marjoram on the hot skillet until it chars slightly, about one minute, then remove. (You may char the onions and marjoram on an outdoor grill or under the broiler.)
To assemble the salad, drain the shell beans (reserve liquid for another purpose) and put them in a large serving bowl. Add cooked green beans and charred onions. Season with salt and pepper. Add vinaigrette and toss well. Crumble marjoram and sprinkle over salad. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 532 milligrams, Sugar 6 grams, TransFat 0 grams