Best 9 Jans Bean Salad Recipes
There are many different ways to prepare a classic Jan's Bean Salad, but whether you choose to create a simple and traditional recipe or jazzed up version with fresh ingredients and bits of crunchy vegetables, this salad is always a surefire crowd-pleaser. This popular side dish is beloved for its versatility and is a tasty addition to any get-together, whether a summer cookout or backyard barbecue. The ingredients are inexpensive, and the dish can be made ahead, making it a practical option for preparing for a party or potluck.
Here are our top 9 tried and tested recipes!
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
CORN AND BLACK BEAN SALAD
This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
FOUR-BEAN SALAD
"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right-no guessing on the amounts!"
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 4g fiber), Protein 5g protein.
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
JAN'S CHOCOLATE COFFEE BEAN BARK
Two favorites in one that pair perfectly together - coffee and chocolate! You can change up the chocolate blends, add dried fruit or even nuts. Makes a great holiday gift for the chocolate and coffee lover. Store bark in an airtight container in the refrigerator.
Provided by What's for dinner, mom?
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 40m
Yield 48
Number Of Ingredients 4
Steps:
- Line a 9x14-inch baking sheet with a silicone baking mat.
- Place coffee beans in a food processor and pulse a few times just until coarsely chopped.
- Melt milk chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted milk chocolate smoother; stir until smooth. Stir coffee beans into melted milk chocolate until coated.
- Pour milk chocolate mixture onto the prepared baking sheet, spreading mixture to the edges. Refrigerate.
- Melt dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted dark chocolate smoother; stir until smooth. Remove from heat.
- Pour melted dark chocolate over refrigerated milk chocolate mixture, spreading evenly over the top. Refrigerate until set, 10 to 15 minutes.
- Peel the silicone mat from the bottom of the chocolate mixture and place onto a work surface. Cut into pieces using a sharp knife. The bark will crack and break as you go.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 8.8 g, Fat 4.1 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 2.6 g, Sodium 1.7 mg, Sugar 5.9 g
TRADITIONAL THREE BEAN SALAD
This is my mother-in-law Roberta Cormia's recipe.
Provided by ccormia
Categories Salad Beans Three Bean Salad Recipes
Time 8h55m
Yield 6
Number Of Ingredients 12
Steps:
- Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
- Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.
Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Fat 18.7 g, Fiber 8.5 g, Protein 6.4 g, SaturatedFat 2.9 g, Sodium 733.6 mg, Sugar 12.8 g
COOL BEANS SALAD
This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.
Nutrition Facts : Calories 440 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 659mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 12g protein.
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.
JAN'S BEAN SALAD
Make and share this Jan's Bean Salad recipe from Food.com.
Provided by Jen T
Categories Beans
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine beans& add onion.
- Dissolve sugar in the bean liquid.
- Mix in vinegar, oil, salt& garlic& pour over beans.
- Leave in fridge overnight& drain just before serving.
Nutrition Facts : Calories 629.7, Fat 28, SaturatedFat 4.7, Sodium 1165.8, Carbohydrate 81.6, Fiber 14.5, Sugar 36.2, Protein 15.5
Tips:
- Choose fresh, high-quality ingredients: The fresher your ingredients, the better your bean salad will taste. Look for plump, firm beans, crisp vegetables, and fresh herbs.
- Use a variety of beans: Don't be afraid to mix and match different types of beans in your salad. This will add variety and texture to the dish.
- Don't overcook the beans: Overcooked beans will be mushy and bland. Cook them just until they are tender but still hold their shape.
- Let the beans cool completely before assembling the salad: This will help the salad to stay firm and prevent the beans from becoming mushy.
- Use a light dressing: A heavy dressing will weigh down the salad and make it less refreshing. A simple vinaigrette or lemon-tahini dressing is a good choice.
- Add some crunch: A little bit of crunch adds a nice contrast to the soft beans and vegetables. Try adding some chopped nuts, seeds, or croutons.
- Garnish with fresh herbs: Fresh herbs add a pop of color and flavor to the salad. Try using parsley, cilantro, or basil.
Conclusion:
Bean salad is a delicious, healthy, and versatile dish that can be enjoyed as a main course or side dish. With so many different variations to choose from, there's sure to be a bean salad recipe that everyone will enjoy. So next time you're looking for a quick and easy meal, give bean salad a try.
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