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  #1  
Old 09-25-2006, 06:05 AM
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Thumbs up The Bean Salad Thread

Tomato Bean Salad



Serves 6 to 8
1 15-ounce cans of white beans, such as Great Northern or canelli beans, drained and rinsed
1 pint cherry tomatoes, halved
1/3 cup coarsely chopped parsley
Dressing ingredients
1/4 cup extra virgin olive oil
3 cloves garlic, peeled and smashed
1 3-inch sprig of fresh rosemary
3 anchovy fillets, coarsely chopped (omit for vegetarian option)
1/4 cup freshly grated Parmesan cheese
3/4 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
1 teaspoon lemon zest
1/4 cup of lemon juice
Start by making the dressing. Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until the rosemary begins to sizzle. Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil. Remove rosemary sprig from the oil, discard. Remove the garlic from the oil, reserving the oil. Add the garlic, anchovies (omit for vegetarian option), Parmesan cheese, salt, pepper, lemon zest, and lemon juice to a food processor. Pulse until smoth. In a medium bowl, gently fold the garlic mixture in with the beans until they are well coated. Let sit for a few minutes for the beans to absorb. Gently mix in the reserved olive oil, tomatoes, and parsley.
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Old 09-26-2006, 06:40 PM
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I like this type of salad
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  #3  
Old 08-21-2007, 01:48 PM
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Talking Three-Bean Salad

Three-Bean Salad

I add the garbanzo beans too for 4 bean salad. I haven't been able to get enough of this this summer.
This 1950s classic is a staple of picnics and salad bars. The use of canned beans is de rigueur. In some renditions, garbanzo beans are substituted for wax beans.


Whisk together 1⁄2 cup white vinegar, 1⁄4 cup sugar, 1 tsp. dry mustard, and 3⁄4 tsp. celery seed in a bowl. Drizzle in 1⁄4 cup canola oil while whisking to form a smooth dressing.

Add 2 chopped ribs celery,
1 cored, seeded, and chopped green bell pepper,
1 sliced red onion,
and the drained and rinsed contents of one 15-oz. can kidney beans,
one 14.5-oz. can green beans,
and one 14.5-oz. can wax beans.

Toss and season with salt and freshly ground black pepper to taste. Refrigerate for at least 8 hours, to allow the flavors to meld. Serves 6.
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Old 05-14-2008, 02:40 PM
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Default Easy Spiced Black Bean Salad

Ingredients
1 can (15 oz) black beans, rinsed & drained
1 large orange, peeled & cut into 1/2" pieces
1/3 cup thinly sliced green onions
1/4 cup fresh lime juice
2 T vegetable oil
Dash of ground pepper

Directions
Combine ingredients in a medium bowl and mix gently

Yields 2-1/4 cups

If you'd like, instead of pepper try cayenne or a favorite
mixed spice like Emirl's original.
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  #5  
Old 05-30-2008, 05:54 PM
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Thumbs up Black Bean Salad

Spring Black Bean Salad


Ingredients:

2 cups black beans
1 cup corn
1/2 green bell pepper
1/2 red bell pepper
5 green onions
1/3 cup green stuffed olives
black olives (to taste)
fresh parsley (to taste)
salt & pepper (to taste)
lemon juice (to taste)
olive oil (to taste)

Directions:
  1. If cooking the beans, have them previously ready; if using can, drain and rinse well; same procedure for corn.
  2. Wash peppers well and dice into bite-sized pieces; chop green onions, parsley, and olives.
  3. Mix all ingredients together and let the flavors meld in the fridge. Serve cold.
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Old 05-30-2008, 06:13 PM
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This sounds really good Mary, and a great healthy salad. I'll definately be making this one for summer!
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Old 09-23-2008, 02:52 PM
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Talking Bob's Bean Salad

INGREDIENTS
  • 1 medium red bell pepper, chopped
  • 1/3 medium onion, chopped
  • 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
  • 1 (12 ounce) can kidney beans, drained and rinsed
  • 1 (12 ounce) can pinto beans, drained and rinsed
  • 1 (12 ounce) can garbanzo beans, drained and rinsed
  • 2 ounces crumbled feta cheese
  • Dressing
  • 1/4 cup olive oil
  • 1/8 cup white vinegar or white wine vinegar
  • 1/8 cup balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar




  • In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.

  1. In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
  2. Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.
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Old 09-23-2008, 02:54 PM
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Thumbs up Basic Bean Salad

  • 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can green beans, drained and rinsed
  • 4 green onions, chopped
  • 1 stalk celery, sliced
  • 1/2 cup cider vinegar
  • 1/4 cup vegetable oil
  • 1 tablespoon sugar or sugar sub
  • 1/2 teaspoon ground dry mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder (optional)
  • 1/4 teaspoon ground cayenne pepper (optional)






DIRECTIONS
  1. In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.
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  #9  
Old 09-23-2008, 02:58 PM
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Thumbs up

Bumping for Beans!
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