Recipe Ideas for Cool Refreshing Bean Salad?

Question

I'm looking for something that's a crowd pleaser, not too overpowering....like a 3 bean or 4 bean salad to be served at a small wedding reception

Answer 1

3 Bean Salad
1 can cut gran beans, drained
1 can cut yellow (wax) beans, drained
1 can red kidney beans, drained
1 medium onion sliced, and separated
1 yellow, green or red pepper (yellow and red are better) chopped or sliced
Dresssing:
1/2 cup oil
1/2 cup vinegar
1/2 cup sugar
Combine all, let stand in frig for at least 12 hours, stir at least 4 times.

This is the best bean salad I have ever had and it's so simple to make. Enjoy!

Answer 2

Not a multiple bean salad, but this is a Rachel Ray recipe that always gets rave reviews when I serve it.....makes approx. 6 servings, so it can be doubled, tripled, etc....to suit your needs.


1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Answer 3

Cannellini Bean Salad Antipasto

Other Italians tease Tuscans as mangiafagioli, "bean eaters," because they are so crazy for legumes. This hearty Tuscan-inspired antipasto is simple to put together from pantry staples and delicatessen ingredients.

Makes 6 to 8 servings

Ingredients:

1/2 cup extra-virgin olive oil
1/4 cup red or white wine vinegar
1/4 teaspoon salt
3 cans (19 ounces each) cannellini beans, rinsed and drained
1 cup roasted red bell pepper, cut into slivers
3 ribs celery heart, sliced
1/2 small red onion, chopped
1 tablespoon minced fresh flat-leaf parsley
1/4 teaspoon dried oregano
lettuce leaves

peperoncini

Preparation:

In a large bowl, whisk the oil, vinegar, and salt. Add the beans, pepper, celery, onion, parsley and oregano. Toss gently. Serve on lettuce leaves. Garnish with the peperoncini.

Taste and adjust the seasoning.

Answer 4

For this bean salad recipe you can use (garbanzo, cannellini,lentil,back bean & corn, or your favorite bean in the can.) Also you can use dry beans, which will take more time, because you need first soak, cook, drain,cooled down, and then prepared.

Serving 20 people

Ingredient
1 10can garbanzo( 5 lb chick beans)
1 Green pepper(diced)
1 Red pepper(diced)
1 Yellow pepper(diced)
1 medium red onion(diced)
Dressing
2cup virgin olive oil
1/2 cups red wine vinegar
1Tb chopped garlic
1 Bunch chopped Italian parsley
1 Pinch salt and black pepper to taste
1 Tb oregano leaves
1 Tb sugar
Procedure
1. Open can of garbanzo, drained, and placed in a mixing bowl
2. Diced all the vegetables and added
3. In a separated mixing bowl prepare the simple dressing
a. Put red wine vinegar , chopped garlic
b. Whisk in olive oil slowly making an emulsion
c. Add sugar,salt ,pepper,chopped parsley, and oregano
4. Fold in the dressing in the first mixing bowl

Answer 5

this is a quick & easy recipe...

Three Bean Salad

1 can red kidney beans, drained and rinsed
1 can wax beans, drained
1 can green beans, drained
1/2 cup minced green pepper
1/2 cup diced celery
1/2 cup minced onion
1 tsp. salt
1/2 cup vinegar
1/2 cup oil
Toss the beans with green pepper, celery and onion.
Combine the rest of the ingredients and pour over the beans. Mix and chill.
Serves eight

Answer 6

have you tred Mediterranean Pasta Salad
i have never had this but it sounded good
to me !
it says its great for a wedding

1 lb rotini pasta
12 ounces tri-color spiral pasta
1 (12 ounce) bottle Italian salad dressing
1 (15 ounce) can cannellini beans
3 roma tomatoes, seeded, large diced
1 small red onion, cut into strips
1 yellow bell pepper, cut into 1 inch pieces
2 (7 ounce) cans sliced mushrooms
1 (13 3/4 ounce) can artichokes, quartered in brine
1 (13 ounce) can black olives
4 radishes, halved then sliced
1/2 cup parmesan cheese, shredded
2 garlic cloves, pressed
flat leaf parsley
salt and pepper
red wine vinegar (optional)



Boil pasta in salted water until al dente.
Prepare vegetables as listed.
Drain and rinse all canned items.
Combine pasta, cheese, canned items, and fresh vegetables in a very large mixing bowl.
Add 3/4 of the bottle of salad dressing ( I use Bernstein's Restaurant Recipe Italian) and stir to combine.
Add parsley for extra color, add a splash of red wine vinegar (optional) to "brighten" the flavor.
The next day, add the remaining salad dressing before serving, and stir thoroughly

Answer 7

Hanover tri-color frozen beans & carrot bag has a great recipe on it for a bean salad :)!

Answer 8

Go to "allrecipes.com". They have over 2400 recipes.

Answer 9

try www.allrecipes.com

good salade , i mean , good luck !!!

Answer 10

COOKS.COM