Best Scandinavian Bean Salad Recipes

Three Bean Salad image

Provided by Jeff Mauro, host of Sandwich King

Time 20m

Yield 4 cups

Number Of Ingredients 13

Kosher salt
Ice
8 ounces fresh green beans (about 2 cups), washed and cut in half
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 tablespoon honey
1/2 cup extra-virgin olive oil
One 15-ounce can cannellini beans, rinsed and drained
One 15-ounce can red kidney beans, rinsed and drained
1/4 cup fresh basil leaves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped
1 shallot, minced
Freshly ground black pepper

Steps:

Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the green beans into the ice water to stop the cooking. Drain the green beans.
Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until emulsified. Add the green beans, cannellinis, kidneys, basil, parsley and shallots to the bowl and toss to coat. Sprinkle with salt and pepper and serve.

Scandinavian Bean Salad image

Provided by Mary Owens

Time 15m

Number Of Ingredients 12

1/2 bunch celery, chopped
1 medium green pepper, chopped
1 small white onions, chopped
1 large can chopped pimento
1 can(s) bean sprouts, drained
1 can(s) french cut green beans, drained
DRESSING:
1 c sugar
1 c vinegar (white or apple cider)
1/2 c salad oil
2 tsp salt
1/2 tsp paprika

Steps:

1. Mix chopped vegetables, bean sprouts, and green beans. Place in a container with a lid.
2. Mix dressing ingredients together in a jar. Shake well and pour over vegetables.
3. Marinate in refrigerate overnight. Drain before serving. This will keep 2 weeks or more in refrigerator.