Best 3 Bean Salad Medley Recipes

Explore a medley of flavors and textures in this delightful bean salad recipe. Whether you are seeking a refreshing side dish or a nutritious main course, this salad, packed with an assortment of beans, crisp vegetables, and a tangy dressing, is sure to satisfy your taste buds and leave you feeling invigorated. Join us as we embark on a culinary adventure, discovering the secrets behind creating the perfect bean salad, a dish that promises to elevate your meals and impress your dinner guests.

Here are our top 3 tried and tested recipes!

BEAN MEDLEY SALAD

Bean Medley Salad image

A nice, tangy bean salad great for picnics. I never add salt to anything I make, so add it if you like it. Lasts about 5 days in the fridge.

Provided by C and Ds Mommy

Categories Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (540 ml) can six- bean medley (or 5 bean medley if that's all you can find)
1 (340 ml) can peaches and cream corn (or sweet corn works)
1 small red onion, minced
3 green onions, chopped
3 tablespoons fresh parsley, chopped (can also use dried parsley)
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon white vinegar
1/2-1 teaspoon sugar
1 pinch fresh ground black pepper

Steps:

Open can of beans and pour into a strainer. Rinse off the beans. Pour into a large mixing bowl.
Repeat first step with the corn, and add to the beans.
Add remaining ingredients and mix together.
This recipe works best if allowed to sit for 24 hours for the flavours to blend.

BEAN MEDLEY MARINATED SALAD

Bean Medley Marinated Salad image

This is the best bean salad I have ever tasted. Our whole family loves it, even our picky kids! When we are invited to a BBQ, people always beg us to bring it, so we do..... It's fast,easy and cheap, how can you beat that?

Provided by Sassy Sandra

Categories Beans

Time 8m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 can cut green beans
1 can cut wax beans
1 can garbanzo beans
1 can kidney bean (red or white)
1 can pinto beans
1/2 cup chopped red peppers or 1/2 cup yellow pepper
1/2 cup green onion, chopped
1 cup sugar
1 cup vinegar
1/3 cup salad oil
1 teaspoon salt
1 teaspoon fresh ground pepper

Steps:

Drain all beans and rinse.
Put in a large bowl.
Add peppers and onions.
Mix sugar,vinegar and salad oil.
Pour over bean mixture and all salt and pepper.
Toss and chill at least 4 hours.
Serve and enjoy.

BEAN SALAD MEDLEY

Bean Salad Medley image

Forget to plan a dish for the neighborhood potluck? Heather Molzan of Edmonton, Alberta offers a speedy solution from the pantry that's sure to be a crowd-pleaser. "Additional veggies give traditional bean salad an extra boost of flavor," she notes. "It tastes just as good when made a day or two ahead of time."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 24 servings.

Number Of Ingredients 13

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
2 jars (4-1/2 ounces each) whole mushrooms, drained
1 medium green pepper, julienned
1 medium onion, chopped
3/4 cup canola oil
3/4 cup white vinegar
3/4 cup sugar
1 teaspoon pepper
3/4 teaspoon salt

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients. , Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 173 calories, Fat 7g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 285mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

Tips:

Choose fresh, high-quality beans: The fresher the beans, the better the salad will taste. Look for beans that are plump and have no blemishes.
Soak the beans overnight: Soaking the beans overnight will help to soften them and make them more digestible. Soaking also helps to remove some of the starch from the beans, which can help to prevent them from becoming too mushy.
Cook the beans until they are tender but still hold their shape: Overcooked beans will become mushy and lose their flavor. Cook the beans until they are just tender enough to bite into, but still have a slight bite to them.
Use a variety of beans: Using a variety of beans will give your salad more flavor and texture. Some good options include black beans, pinto beans, kidney beans, and chickpeas.
Add a variety of vegetables: Vegetables will add color, crunch, and nutrients to your salad. Some good options include corn, tomatoes, cucumbers, and bell peppers.
Use a flavorful dressing: The dressing is what will bring all of the flavors of the salad together. Use a dressing that is flavorful and complements the beans and vegetables. Some good options include a vinaigrette, a ranch dressing, or a salsa dressing.

Conclusion:

Bean salads are a delicious and healthy way to enjoy beans. They are packed with protein, fiber, and nutrients, and they can be made with a variety of different ingredients. Whether you are looking for a light and refreshing salad or a more hearty and filling meal, there is a bean salad recipe out there for you. So next time you are looking for a healthy and delicious meal, give one of these bean salad recipes a try.