Best 7 9 Bean Salad Recipes

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Preparing a refreshing and flavorful 9 bean salad is an exciting culinary adventure that combines various beans, vegetables, and dressings to create a delightful dish. This classic salad brings together a symphony of textures, colors, and flavors, making it a perfect accompaniment to summer gatherings, potlucks, or light meals. With its vibrant mix of beans, tender vegetables, and tangy dressing, this salad not only tantalizes the taste buds but also offers a nutritious and satisfying meal option. Discover the best recipe for 9 bean salad that will surely become a favorite in your kitchen.

Here are our top 7 tried and tested recipes!

9 BEAN SALAD



9 Bean Salad image

Provided by My Food and Family

Categories     Recipes

Time 4h30m

Number Of Ingredients 24

9 Bean Salad
1 can (12.5 oz.) light red kidney beans
1 can (15.5 oz.) dark red kidney beans
1 can (15.5 oz.) pinto beans
1 can (15.5 oz.) beans. chick beans
1 can (15.5 oz.) yellow beans
1 can (15.5 oz.) green beans
1 can (15.5 oz.) lima beans
1 can (15.5 oz.) great northern beans
1 can (15.5 oz.) black beans
1 small red onion, diced
3 celery stalks
1 red pepper
1 pint cherry tomatoes
9 Bean Salad Dressing:
2 Tbsp fresh oregano
2 Tbsp fresh rosemary
2 Tbsp fresh thyme
2 Tbsp Dijon mustard
3 Tbsp sugar honey
3 cloves fresh garlic
3 Tbsp fresh parsley
1/3 cup Kraft Balsamic Vinegar or Red Cider Vinegar
1 Tbsp cayenne pepper

Steps:

  • Add all of the beans into a large bowl. Dice up the red onion chop. Then cut celery stalks into small pieces. Cut the red pepper into small pieces. Add all the ingredients into the large bowl with the beans. Add the cherry tomatoes into the bowl as well.
  • When finished mixing, add the 9 Bean Salad Dressing Mix to the bean mix. Double dressing if needed.
  • Pour bean salad into an air sealed container and refrigerate for at least 4 hours over night. The longer it rest the better it will taste.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

9 BEAN SALAD



9 Bean Salad image

Make and share this 9 Bean Salad recipe from Food.com.

Provided by Grammy Maria

Categories     Salad Dressings

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 25

3 stalks celery
1 pint cherry tomatoes
1 red pepper
1 small red onion
1 -15 1/2 ounce light red kidney beans
1 -15 1/2 ounce dark red kidney beans
1 -15 1/2 ounce pinto beans
1 -15 1/2 ounce green beans
1 -15 1/2 ounce yellow beans
1 -15 1/2 ounce lima beans
1 -15 1/2 ounce great northern bean
1 -15 1/2 ounce black beans
1 -15 1/2 ounce garbanzo beans
2 tablespoons fresh oregano
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
2 tablespoons Dijon mustard
3 tablespoons sugar or 3 honey
3 fresh garlic cloves
3 tablespoons fresh parsley
1/3 cup balsamic vinegar
red cider vinegar
1 cup extra virgin olive oil
2 tablespoons fresh basil
1 tablespoon cayenne pepper

Steps:

  • Empty all the Beans. Add all the beans into a large bowl. Dice up the red onion chop. Then cut 3 stalks of celery into small pieces. Next, cut the red pepper into small pieces.
  • Add all the above ingredients into the large bowl with beans. Add the cherry tomatoes to the beans. When finished mixing, add 9 Bean Salad Dressing Mix to the Bean Mix. (recipe for salad dressing is giving below) Double dressing mix if needed. Pour the bean salad into an air sealed container and refrigerate for at least 4 hours or over night. The longer it rest the better it will taste; yummy! It will last up to 1 week in the refrigerator.
  • Salad Dressing Mix:.
  • Finely chop Oregano, Rosemary, and Thyme. Take garlic cloves and chop until minced. In a large bowl combine all ingredients. Whisk in the olive oil. Mix all ingredients well. After all the dressing is well mixed, pour all of it over the Bean Salad. (Double dressing mix if needed.).

Nutrition Facts : Calories 417.6, Fat 36.8, SaturatedFat 5.1, Sodium 104.7, Carbohydrate 21, Fiber 4.8, Sugar 9.8, Protein 4

THREE BEAN SALAD



Three Bean Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 pound green beans, trimmed, cut in half crosswise
1/2 pound wax beans, trimmed cut in half crosswise
One 15-ounce can kidney beans, rinsed, and drained
1/2 small red onion, minced, soaked in cold water for 5 minutes and drained
1/4 cup sugar
1/3 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon kosher salt plus more to taste
Freshly ground black pepper
1 tablespoon minced flat-leaf parsley

Steps:

  • Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the fresh beans to the boiling water, and cook until crisp-tender, about 4 to 5 minutes. Drain and plunge the beans into the ice water to stop the cooking and set their color. Drain.
  • In a medium bowl, combine the beans and the onion. In a small saucepan, bring the sugar, vinegar, oil, and salt to a simmer. Pour the liquid over the beans. Marinate the beans at room temperature for 1 hour, tossing several times. Just before serving, season with salt and pepper to taste, add the parsley. Serve.

BEST BEAN SALAD



Best Bean Salad image

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Provided by chemjo

Categories     Salad     Beans     Three Bean Salad Recipes

Time 8h20m

Yield 18

Number Of Ingredients 13

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

Steps:

  • Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
  • Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g

THREE BEAN SALAD RECIPE BY TASTY



Three Bean Salad Recipe by Tasty image

Here's what you need: red onion, large english cucumber, fresh parsley, chickpeas, kidney bean, cannellini bean, olive oil, red wine vinegar, dried oregano, salt, pepper

Provided by Rachel Gaewski

Categories     Appetizers

Time 30m

Yield 5 servings

Number Of Ingredients 11

½ red onion
½ large english cucumber
½ cup fresh parsley
15 oz chickpeas, 1 can, drained and rinsed
15 oz kidney bean, 1 can, drained and rinsed
15 oz cannellini bean, 1 can, drained and rinsed
¼ cup olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • Thinly slice the red onion and add to a large bowl.
  • Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
  • Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
  • Add the chickpeas, kidney beans, and cannellini beans to the bowl.
  • In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
  • Pour the dressing over the salad and mix well until evenly distributed.
  • Enjoy!

Nutrition Facts : Calories 471 calories, Carbohydrate 66 grams, Fat 34 grams, Fiber 17 grams, Protein 23 grams, Sugar 5 grams

4 BEAN SALAD



4 Bean Salad image

grandma's recipe it is always gets eaten all up at most potlucks not too sweet nor too vinegary best if made 2-3 days ahead The longer it sits the better it tastes

Provided by muffinlady

Categories     Easy

Time P1D

Yield 1 large bowl, 12 serving(s)

Number Of Ingredients 12

1/2 cup oil
1/2 cup apple cider vinegar
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
16 ounces green beans
16 ounces wax beans
16 ounces kidney beans or 16 ounces red beans
16 ounces garbanzo beans
1 red onion, diced
3/4 cup green pepper
3/4 cup celery

Steps:

  • Mix dressing add all beans drained and rinced.
  • refrigerate toss every once in a while, refrigerate at least overnight.

Nutrition Facts : Calories 236.8, Fat 9.9, SaturatedFat 1.3, Sodium 429.4, Carbohydrate 33.6, Fiber 6.2, Sugar 14.5, Protein 5.4

THREE-BEAN SALAD FOR 3



Three-Bean Salad for 3 image

We make this 3 bean salad all summer long! It's a delicious summer side dish for two. - Barbara Wiggins, Lexington, North Carolina

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 3 servings.

Number Of Ingredients 8

1 can (8 ounces) cut green beans, drained
1 can (8 ounces) cut wax beans, drained
3/4 cup canned kidney beans, rinsed and drained
1/4 cup chopped onion
2 tablespoons sugar
2 tablespoons white vinegar
1 tablespoon canola oil
1/8 teaspoon pepper

Steps:

  • In a small bowl, combine the first four ingredients. In another bowl, whisk the sugar, vinegar, oil and pepper; stir into bean mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 154 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 441mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 5g fiber), Protein 5g protein.

Tips:

  • Use a variety of beans for different textures and flavors.
  • Soak the beans overnight to reduce cooking time.
  • Cook the beans until they are tender but not mushy.
  • Use a light dressing to avoid overpowering the beans.
  • Add fresh herbs and vegetables for extra flavor and crunch.
  • Serve the salad immediately or chill it for later.

Conclusion:

Nine bean salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is easy to make and can be tailored to your own taste preferences. With its variety of textures and flavors, nine bean salad is a great way to add some excitement to your next meal.

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