Best 5 Grandmys 9 Bean Salad Recipes

The classic "Grandmas 9 Bean Salad" is a simple yet delicious dish that has been passed down for generations. It is a nutritious and flavorful combination of nine different beans, each with its unique texture and flavor. This delightful salad is often served at potlucks, picnics, and family gatherings, and its versatility makes it a perfect side dish for any occasion. Whether you prefer a tangy vinaigrette or a creamy ranch dressing, this salad is sure to please everyone at the table. With its vibrant colors and distinct flavors, Grandmas 9 Bean Salad is a timeless recipe that is sure to become a favorite in your household.

Here are our top 5 tried and tested recipes!

GRANDMA'S SWEET AND TANGY BEAN SALAD

Grandma's Sweet and Tangy Bean Salad image

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

Provided by ChristinaAB

Categories Salad Beans Three Bean Salad Recipes

Time 2h20m

Yield 10

Number Of Ingredients 13

Ingredients

1 (15 ounce) can green beans, drained
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can corn kernels, drained
1 (8 ounce) can sweet peas, drained
1 cup chopped celery
1 cup chopped onion
1 cup diced cucumber
1 cup chopped green bell pepper
¾ cup white vinegar
1 cup white sugar
½ cup vegetable oil
1 teaspoon salt

Steps:

Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g

GINA'S GREEN BEAN SALAD

Gina's Green Bean Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds green beans, stemmed
2 shallots, sliced thin
6 slices deli ham, diced
1/4 cup slivered almonds
2 teaspoons freshly chopped dill leaves
1 lemon, zested and juiced
3 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

In a large pot of boiling salted water, over medium heat, add the beans and blanch for 3 minutes. Remove from water and shock in an ice bath. Drain, pat dry and add to a large serving bowl. Add the remaining ingredients and toss.

Nutrition Facts : Calories 232 calorie, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 457 milligrams, Carbohydrate 13 grams, Fiber 1.5 grams, Protein 8 grams, Sugar 6 grams

GRANDMA'S KIDNEY BEAN SALAD

Grandma's Kidney Bean Salad image

Grandma tells me this is how she makes her kidney bean salad, however, she did not give me any quantities, so this is a guess on my part.

Provided by Snowpeas

Categories Beans

Time 25m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 5

Ingredients

2 (15 ounce) cans kidney beans
3 eggs, boiled
2 dill pickles, chopped
1 small onion, chopped
1/2 cup mayonnaise

Steps:

Mix and season with salt and pepper to taste.
A simple yet delicious salad.
Cooking time is for boiling eggs.

Nutrition Facts : Calories 178.6, Fat 7.5, SaturatedFat 1.4, Cholesterol 83.1, Sodium 654, Carbohydrate 20.6, Fiber 4.9, Sugar 4, Protein 8.2

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

Ingredients

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

BLACK BEAN BREAKFAST TOSTADAS

Black Bean Breakfast Tostadas image

These simple black bean breakfast tostadas are fresh, full of flavor, and ready to eat in just minutes.

Provided by Soup Loving Nicole

Categories Tostadas

Time 9m

Yield 4

Number Of Ingredients 9

Ingredients

4 each tostada shells
1 (15.25 ounce) can black beans, rinsed and drained
1 medium avocado, peeled and pitted
2 tablespoons lime juice
4 slices pepper Jack cheese
1 tablespoon vegetable oil
4 large eggs eggs
¼ cup salsa
salt and freshly ground black pepper to taste

Steps:

Divide tostada shells between 4 plates.
Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 31.4 g, Cholesterol 201.2 mg, Fat 23 g, Fiber 11.5 g, Protein 17.8 g, SaturatedFat 6.3 g, Sodium 716.9 mg

Tips:

Use a variety of beans for different flavors and textures. Some popular options include kidney beans, black beans, pinto beans, and chickpeas.
Rinse and soak the beans overnight or for at least 8 hours before cooking. This will help to reduce the cooking time and make the beans more digestible.
Cook the beans until they are tender but still have a slight bite to them. Overcooked beans will become mushy and lose their flavor.
Let the beans cool completely before adding them to the salad. This will help to prevent the salad from becoming watery.
Use a light dressing, such as a vinaigrette or lemon-tahini dressing, to allow the flavor of the beans to shine through.
Add some fresh herbs, such as cilantro, parsley, or basil, to brighten up the salad.
Serve the salad immediately or chill it for later. Bean salad is a great make-ahead dish.

Conclusion:

Nine-bean salad is a delicious and healthy dish that is perfect for potlucks, picnics, and summer gatherings. It is also a great way to use up leftover beans. With its variety of textures and flavors, nine-bean salad is sure to please everyone at your table. So next time you're looking for a refreshing and nutritious side dish, give nine-bean salad a try!