Grandmas Sweet And Tangy Bean Salad Food

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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

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

GRANDMA'S SWEET AND TANGY BEAN SALAD



GRANDMA'S SWEET AND TANGY BEAN SALAD image

Categories     Bean     Corn     Pepper     Vegetable

Number Of Ingredients 13

1 can (15 ounce) green beans, rinsed
1 can (15 ounce) kidney/red beans, rinsed
1 can (14.5 ounce) wax/yellow beans, rinsed
1 can (15.25 ounce) corn kernels, drained
1 can (8 ounce) sweet peas, drained
1 cup celery, chopped
1 cup onion, chopped
1 cup cucumber, diced
1 cup green bell pepper, chopped
3/4 cup white vinegar
1 cup white sugar
1/2 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.

TANGY GREEN BEAN SALAD



Tangy Green Bean Salad image

A warm, deliciously tangy flavoured green bean salad. For a more substantial salad, boil about 1lb of scrubbed new potatoes until tender, cool, and then cut them into bite-sized chunks. Stir into the green beans, and then add the dressing. From The Inspired Vegetarian.

Provided by Karen Elizabeth

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb green beans
1 tablespoon olive oil
1 ounce butter
1/2 garlic clove, crushed
2 ounces white breadcrumbs
1 tablespoon chopped parsley
1 egg, hard boiled and finely chopped
2 tablespoons olive oil
2 tablespoons sunflower oil
2 teaspoons white wine vinegar
1/2 garlic clove, crushed
1/4 teaspoon French mustard
1 pinch sugar
1 pinch salt

Steps:

  • Trim the green beans, and cook in boiling salted water for 5 -6 minutes until tender.
  • Drain the beans and refresh under cold running water, place in a serving bowl.
  • Make the salad dressing by blending the oils, vinegar, garlic, mustard, sugar and salt, thoroughly together.
  • Pour over the beans and toss to mix.
  • Heat the oil and butter in a frying pan, and fry the garlic for one minute.
  • Stir in the breadcrumbs, and fry over a moderate heat for about 3 - 4 minutes, until golden-brown, stirring frequently.
  • Remove the pan from the heat, and stir in the parsley, and then the egg.
  • Sprinkle the breadcrumb mixture over the green beans.
  • Serve warm, or at room temperature.

Nutrition Facts : Calories 292.7, Fat 24.6, SaturatedFat 6.5, Cholesterol 61.7, Sodium 187.3, Carbohydrate 15.5, Fiber 3.5, Sugar 4.4, Protein 4.9

CRISP AND TANGY BEAN SALAD



Crisp and Tangy Bean Salad image

Colourful, crisp, tangy, my favourite bean salad. I adapted this recipe from http://allrecipes.com/recipe/mexican-bean-salad/ A great dish to bring to a potluck, or on a picnic.

Provided by Marianne Cote

Categories     Peppers

Time 30m

Yield 2 1/2 L, 8 serving(s)

Number Of Ingredients 15

2 cups black beans, cooked or canned, rinsed and drained
2 cups red kidney beans, cooked or canned, rinsed and drained
2 cups pinto beans or 2 cups romano beans, cooked or canned, rinsed and drained
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 tablespoons white sugar
1 tablespoon salt
1 tablespoon ground cumin
1 teaspoon ground black pepper
1/4 cup olive oil
1/2 cup red wine vinegar
3 tablespoons fresh lime juice
2 tablespoons lemon juice
5 drops louisiana hot sauce (to taste)

Steps:

  • Rinse and drain the beans. Pour into a large bowl.
  • In a small bowl, stir together the sugar, salt, cumin, and black pepper. Add the olive oil, red wine vinegar, lemon juice, and lime juice. Add a few drops of hot sauce, as much or as little as you like.
  • Wash, seed, and dice the 3 sweet peppers. I like to cut the peppers to about the same size pieces as the beans. Stir together the beans, peppers, and dressing. Let sit for a couple hours before serving. Stir just before serving.

Nutrition Facts : Calories 268.4, Fat 7.8, SaturatedFat 1.1, Sodium 884.6, Carbohydrate 39, Fiber 11.8, Sugar 4.6, Protein 12.2

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     Three Bean Salad

Time 2h20m

Yield 10

Number Of Ingredients 13

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

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