Best 2 Best Bean Salad Recipes

Welcome to the ultimate guide to crafting the perfect bean salad, a dish that blends the flavors and textures of various beans with a symphony of fresh ingredients, tangy dressings, and aromatic herbs. Whether you're seeking a light and refreshing side dish for your next barbecue or a hearty and nutritious main course for a healthy lunch, this comprehensive guide will lead you through the steps of selecting the finest beans, choosing the perfect accompaniments, and mastering the art of dressing to create a bean salad that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

BEST 3 BEAN SALAD

Best 3 Bean Salad image

Grandma Carr made this recipe frequently. Its simple and tasty. Use good beans (not the cheaper brands) and its even better.

Provided by Kathie Carr

Categories Vegetables

Time 10m

Number Of Ingredients 11

Ingredients

SALAD:
1 can(s) cut green beans, drained
1 can(s) cut yellow beans, drained
1 can(s) kidney beans, drained and rinsed
1 large onion, sliced
DRESSING:
3/4 c sugar
1/2 c apple cider vinegar
1/2 c vegetable oil
1/2 tsp salt
1/2 tsp freshly ground black pepper

Steps:

1. In a large bowl mix beans and onion. Mix dressing ingredients well so that sugar is completely dissolved. Pour over vegetables. Cover dish and refrigerate ovenight before serving.
2. Note: You can add chick peas if you like. Some people use French cut green beans. This recipe is the way my Grandmother made 3 Bean Salad.

Tips:

Use fresh, high-quality beans. Canned beans can be used in a pinch, but fresh beans will have a better flavor and texture.
Soak the beans overnight. This will help to soften them and make them more digestible.
Cook the beans until they are tender but still hold their shape. Overcooked beans will be mushy and bland.
Use a variety of vegetables in your salad. This will add flavor, color, and texture.
Choose a dressing that complements the flavors of the beans and vegetables. A simple vinaigrette or lemon-tahini dressing is a good choice.
Serve the salad immediately or chill it for later. Bean salad is best enjoyed fresh, but it can also be made ahead of time and chilled for later.

Conclusion:

Bean salads are a delicious, healthy, and versatile dish that can be enjoyed as a side dish, main course, or snack. With a few simple tips, you can make a bean salad that is both flavorful and nutritious. So next time you're looking for a quick and easy meal, give bean salad a try!

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