Wanting a bean salad recipe

bev00, Jan 17, 10:54am
Full of Beans Salad Does have a can of beans)
700gr Watties frozen Full of Beans
425gr tin Craigs 4 Bean Mix (drained & rinsed)
sm red onion, thinly sliced
red capsicum deseeded & sliced
handful Italian parsley leaves
DRESSING
1/2c olive oil
sm clove crushed garlic
1/3c cider vinegar
1tsp liquid honey
seasoning
Cover & cook frozen beans on high 5 mins. Remove & toss vegetables over. Cover & cook a further 3 - 4 mins until the vegetables are crisp & tender. Drain off excess water & place in a bowl.
Add remaining ingredients.
Toss dressing through while vegetables are still warm
Chill before serving

Quotejessie981 (92 ) 10:00 am, Thu 17 Jan #3
4
I make this all the time, so yummy.
1 can of 4 bean mix
1 can of lentils
drain and rinse well then add,
chopped parsley
cherry tomatoes cut in half
for the dressing I add 2 cloves of garlic, chopped finely
lemon juice
olive oil
herb salt
Just mix all togther to your required taste,

Quotetam39 (356 ) 2:51 pm, Thu 17 Jan #5
I usually cook my own varieties of beans for this & I often use more than 3.

Three Bean Salad Recipe
INGREDIENTS
1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
2 celery stalks, chopped fine
1/2 red onion, chopped fine
1 cup fresh, finely chopped flat-leaf parsley
1 Tbsp fresh finely chopped rosemary
1/3 cup apple cider vinegar
1/3 cup granulated sugar
1/4 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
METHOD
1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.

2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavour of the dressing.

Quotelindylambchops1 (37 ) 10:22 pm, Thu


carlosjackal, Jan 17, 9:19pm
Add 1-2 cloves crushed garlic to cooked and drained green beans
Drizzle with a little sesame oil
In a separate bowl mix together:
radishes (sliced or chopped)
Sliced red onion
Cherry tomatoes (halved)
Delmaine artichoke hearts (chopped)
Coriander (finely chopped)

Drizzle over with vinaigrette and combine the beans with the other salad vegetables and add the juice of 1 small lime.

This salad is delicious with/without the addition of coriander and lime juice.

toadfish, Jan 18, 1:49am
Do you cook the frozen beans first? Or just let them defrost - have all ingredients now - will wait for someone's advice

toadfish, Jan 18, 1:51am
Also 3 tablespoons of pepper seems a lot - is anyone reading this who has made this recipe?

wildflower, Jan 18, 2:11am
OP- Craigs mixed bean salad tin has a recipe on the label using the ingredients you mention plus pasta, basil etc, really nice recipe I've made several times.

bev00, Feb 28, 10:58am
Green beans with feta, walnuts and mint

Serves two to four.
280g green beans, trimmed

3 tbsp extra-virgin olive oil

Juice of ½ small lemon

Small handful of mint leaves, tough stalks removed, and chopped

1 small handful dill, tough stalks removed, half the fronds chopped, the rest reserved to garnish the dish

Flaky sea salt and freshly ground black pepper

150g feta

50g walnuts, toasted and roughly chopped

Bring a pan of salted water to the boil and cook the beans until just tender, about three to six minutes, then drain and refresh in cold water. Dress the beans in the olive oil, lemon juice, mint, some of the dill, salt and pepper. Serve topped with crumbled feta cheese, walnuts and the remaining dill fronds scattered over the top.

Quotedavidt4 (215 ) 9:25 am, Wed 27 Feb #2
Armenian Beans in Walnut Sauce

450g green beans, trimmed
75g walnuts
2 cloves garlic, finely chopped
1 small onion, grated
3 tab coriander leaves, chopped
1 tsp ground coriander
2 tab olive oil
2 tab wine vinegar
1 tab lemon juice
2 tsp sweet paprika (not smoked)
1 - 2 tsp salt
1 tab parsley, finely chopped

Cook beans in boiling salted water until tender (not squeaky) about 8 min. Drain and leave to cool.

In a blender or mortar crush walnuts and garlic to a coarse paste, add remaining ingredients and mix well. Taste and adjust salt or lemon juice as necessary. The consistency should be thick and creamy - thin with a little cold water if necessary.

Mix sauce with beans. Keeps well for two days in fridge.

Quotedavidt4 (215 ) 9:26 am, Wed 27 Feb #3
The following recipe uses both green and butter beans and is very like the bean salad that KFC had as one of their sides.

BEAN SALAD
Dressing:
½ cup each of sugar, cider vinegar and salad oil
1 tsp salt
shake pepper

Place the dressing ingredients into a screw-topped jar in the order given, then screw the top on the jar and shake the jar to mix all the ingredients together and to dissolve the sugar.

Salad:
2 cups each of cooked green beans and cooked butter beans
1-2 cups cooked red kidney beans – drained canned or home-cooked
½ cup (100g) chopped green capsicums
½ cup (70g) sliced onions

Combine all the vegetables, then pour the dressing over them and leave the vegetables to stand in the dressing for at least several hours – this salad will keep in the refrigerator for a few weeks but should be frequently tossed around in its container to keep the vegetables all coated with the dressing. Drain, if desired, before serving.
Notes:
Rather than add pepper to the dressing, I prefer to grind a generous quantity of black pepper over the vegetables, then mix it through the vegetables with the dressing.
When cooking the green and butter beans, cook them only until they're tender but not really soft. :-))

Quote245sam (40 ) 10:13 am, Wed 27 Feb

korbo, Mar 1, 8:45pm
Aster made a yummy looking bean salad on good morning last week.
check out the website for the recipe. It even had baked beans in it.

245sam, Mar 1, 8:59pm
Agreed - Astar's salad did look nice, and very easy too. Here's the link to the recipe:-

http://tvnz.co.nz/good-morning/astar-s-mixed-bean-and-tomato-salad-5840072

toadfish, Mar 5, 5:24pm
Ok - I have tweak, combined, added, reduced and come up with my own delicious recipe for Bean Salad - keeps for up to 2 weeks in the fridge if it lasts that long. This is what I do for our family of 4 - we have it with BBQ's but we also have it as protein for lunch time salads. Thought I would share.

Toadfish's Bean Salad.

Dressing
1 cup malt vinegar
1/2 cup sugar
1/2 cup rice bran oil
good grind black pepper
1 tsp. salt

Mixed the sugar in with the malt vinegar and heat till the sugar is dissolved - I use the microwave. Add the Oil, salt and pepper put to one side.

In a large bowl place
4 cans of 4 Bean Mix n Brine - Well drained and rinsed
3-4 stems celery (approx.) sliced
1 large red onion - finely diced.
1 cup green beans ( I used frozen - I bring to the boil - drain and run cold water through them)

Add the dressing - give a good stir and then I transfer to a large glass Pyrex dish cover with glad wrap and refrigerate. It needs to be made the day before you want to eat it. The next day give it a good stir and its ready.

bev00, Mar 6, 11:18am
keeping alive

penwill1, Nov 24, 2:56am
Had a yummy salad it had beans, sundried tomatoes, feta and not sure what else. Not long green beans. Can you help please

rainrain1, Nov 24, 3:43am
Buy the tinned 4 bean salad, drain, and add the other ingredients yourself, and your favourite light dressing

penwill1, Nov 24, 3:57am
thanks for that, I never look at tinned vegetables.

radark, Nov 24, 4:07am
3 tins four bean mix, 1 c frozen green beans, 1 cfrozen butter beans, 1 large finely sliced red onion. dressing made from 1/2 c malt wine vinegar, 1/2 c sugar/ 3/4 c oil, 3 tbsp. ground black pepper, salt. you don't have to use all the dressing if you don't want to.

rainrain1, Nov 24, 5:53am
Where there's a will, there's a way

frances1266, Jan 14, 8:00am
4 Bean Salad
1 can mixed beans
2small onions sliced into rings
2 tomatoes cut into strips
1/2-1c diced celery
1 green pepper, cut into strips
1/4 - 1/2 cup sliced olives (opt)
1-2T honey or agave
1/4-1/2c lemon juice
salt to taste
Mix first 6 ingred, mix honey, lemon juice and salt together and pour over bean mixture. Stand an hour or two before serving.

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