Best 7 Five Bean Salad With Champagne Vinaigrette Recipes
"Five-bean salad with champagne vinaigrette" is a delightful and refreshing dish perfect for potlucks, picnics, or as a light and healthy lunch or dinner option. With its vibrant combination of beans, vegetables, and a tangy champagne vinaigrette, this salad is a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned cook or just starting out in the kitchen, this recipe is easy to follow and sure to impress your friends and family.
Here are our top 7 tried and tested recipes!
FIVE BEAN PICNIC SALAD
Provided by Pat Neely
Categories Salad Side Fourth of July Picnic Quick & Easy Graduation Lunch Green Bean Chickpea Spring Summer Healthy Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add a generous sprinkling of salt and the fresh beans, and cook until the beans are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
- Place the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne Vinaigrette in a large bowl, and toss to combine. Season the salad to taste with salt, pepper, and hot sauce.
FIVE-BEAN SALAD
In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 161 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
FIVE BEAN SALAD
A hearty side dish
Provided by becky123
Time 20m
Yield Serves 6
Number Of Ingredients 0
Steps:
- To make the dressing, dissolve the sugar and salt in the vinegar. Add the coriander seeds and whisk in the oil
- Mix the salad ingredients in a large bowl
- Pour over the dressing, mix well and season to taste. Leave for 30-45 mins at room temperature to allow flavours to mingle before serving
FIVE BEAN SALAD
I am the third generation using this wonderful recipe. It is soooo simple and delicious. Its not overly oily like most are. Overnight chilling time not included in preparation time.
Provided by carlanna livingstone
Categories Beans
Time 20m
Yield 1 salad, 12 serving(s)
Number Of Ingredients 14
Steps:
- Drain all the beans and combine in a large bowl.
- Heat (but do not boil) (I do it in the microwave for about 1 minute) vegetable oil, vinegar, sugar, salt, pepper, dry mustard, and celery seed.
- Mix with bean mix and let stand overnight.
- Add onion/pepper about an hour before serving.
FIVE BEAN PICNIC SALAD
This is Gina Neely's go to recipe when she wants to satisfy a crowd at a barbeque, church potluck or company. From the Down Home Neely's Cookbook. For some reason, the computer will not let me say champagne vinaigrette, so I put it in parentheses). :)
Provided by Sharon123
Categories < 30 Mins
Time 25m
Yield 6-8
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add a couple pinches salt and the fresh beans, and cook until beans are just tender, about 8 minutes.
- Drain beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
- Put the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne vinaigrette in a large bowl. Toss to combine.
- Season the salad with salt and pepper and hot sauce to taste. Enjoy!
Nutrition Facts : Calories 249.1, Fat 1.7, SaturatedFat 0.3, Sodium 600.8, Carbohydrate 43.7, Fiber 12.2, Sugar 3.1, Protein 12.2
BEST BEAN SALAD
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
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
FIVE-BEAN SALAD WITH SMOKED PAPRIKA VINAIGRETTE
This upgraded version of a classic bean salad features the rich Spanish flavors of smoked paprika and marcona almonds, balanced by the bright freshness of parsley and celery.
Provided by Anna Stockwell
Categories Salad Bean Side Kid-Friendly Quick & Easy High Fiber Celery Spring Summer Healthy Low Cholesterol Vegan Parsley Picnic Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Whisk garlic, lemon zest, 2 Tbsp. lemon juice, 2 Tbsp. oil, mustard, paprika, cayenne, and 1/2 tsp. salt in a large bowl. Add kidney, pinto, and white beans and toss to combine. Let rest until ready to use.
- Cook green and yellow wax beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes, then shock in a large bowl of ice water and drain.
- Whisk remaining 2 Tbsp. oil, 2 Tbsp. lemon juice, and 1/2 tsp. salt in another large bowl. Add green and yellow wax beans, celery ribbons, parsley, almonds, and celery leaves, if using, and toss to combine.
- Transfer canned bean mixture to a platter or serving bowl, then top with fresh bean mixture.
- Do Ahead
- The canned bean salad can be dressed and chilled for up to 1 day.
Tips:
- Choose the right beans: Use a variety of beans with different colors, textures, and flavors. Some popular choices include black beans, kidney beans, chickpeas, lentils, and lima beans.
- Cook the beans properly: If using dried beans, soak them overnight before cooking. Canned beans can be used as a time-saver, but be sure to rinse them well before adding them to the salad.
- Make the dressing ahead of time: The dressing can be made up to 3 days in advance and stored in the refrigerator. This will allow the flavors to meld and develop.
- Use fresh herbs: Fresh herbs, such as parsley, cilantro, and basil, will add a burst of flavor to the salad.
- Serve the salad chilled: This salad is best served chilled, so make sure to refrigerate it for at least 30 minutes before serving.
Conclusion:
Five-bean salad with champagne vinaigrette is a delicious, healthy, and refreshing salad that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its colorful beans, crunchy vegetables, and tangy dressing, this salad is sure to be a hit at your next party or potluck.
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