How To make Mom's 4 Bean Salad
2 cn Green beans, cut
1 cn Wax beans, cut
1 cn Red kidney beans
1 cn Garbanzos
5 sm Onions (or 2-3 big ones)
1 c Sugar
1/2 c Wine vinegar
1/2 c Cider vinegar
1 t Tarragon
1/2 t Basil
ds Black pepper Drain juice from all cut beans and save. Drain kidney beans and garbanzos; rinse (do not retain juice). Mix kidney beans and garbanzos. Peel onions, slice, and separate rings. To layer: 1/4 of the onions; 1/3 of the green beans; 1/3 of the wax beans; 1/3 of the kidney/garbanzos. Repeat. Shake from side to side to settle.
Marinade: Of the retained juice, you should have a little more than 2 cups (if not, add water). Add sugar and vinegars. (Can use all wine vinegar instead of 1/2 wine and 1/2 cider vinegar.) Rub spices in hand to break up; stir into juice. "Taste to make sure both sourer and sweeter than you want the end product." Pour marinade over beans. If uncovered, make additional liquid (1/2 water to 1/4 sugar and 1/4 vinegar). Set for 2 days. Can also add cucumbers, avocado, sweet bell pepper and/or pimento.
How To make Mom's 4 Bean Salad's Videos
HEALTHY 4 Bean Salad Recipe / Healthy Lunches / Busy Working Mom Lunch / Mommy & Me Cooking
Today I am sharing a quick and easy 4 Bean Salad Recipe - perfect for the busy mama on-the-go. This protein-packed high-fiber recipe will keep you full and energized and is made of healthy whole-food lentils which is excellent for moms who are on their own journey to health (like I am, after my TTC journey) or even trying to lose some baby weight! This healthy recipe is great for lunch, dinner or a mid-day pick me up snack.
This recipe is also great for travel and stores well in a lunch box for days that you are on the road - great for working moms.
This is also a great mommy and me cooking recipe - as you can see my toddler daughter enjoyed making this recipe with me!
Let me know in the comments if you enjoyed this healthy recipe for busy working mamas!
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Tuscan White Bean Salad - Cooking with Chef Jeff Hyatt of the White Apron Catering
Tuscan White Bean Salad is a versatile dish that is perfect for Mother’s Day or any BBQ or pool side picnic. It is so good that you can eat it for breakfast, lunch, and dinner. Chef Jeff Hyatt of the White Apron Catering in Lake Worth Beach, Florida will show you how to make this salad that Mom is sure to love!
Ingredients:
Cannellini Beans
Plum Tomatoes
Arugula
Red Onion
Fennel
Thyme
Oregano
Olive Oil
Vinegar
Mom's Famous Avocado Kidney Bean Salad | Louisa Cooks
This Avocado Kidney Bean Salad is a hit at parties! Cooking comes from the heart so make sure you put a lot of love into this recipe. Let us know how this recipe came out in the comments!
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Ingredients:
1 Avocado
1 Lemon
1/2 Yellow Bell Pepper
1 Can Dark Kidney Beans
1 Green Bell Pepper
¼ Cup Dill
4 Green Onions
¼ Cup Parsley
4 Cloves of Garlic
¼ Cilantro
A Handful of Cherry Tomatoes
Directions:
1. Pour Love and Positive Energy Into the Bowl
2. Cut Avocado in Half and Dice Into Tiny Pieces
3. Drain the Kidney Beans and Wash Before Putting Them in the Salad
4. Cut Green Bell Pepper in Half, Clean Out the Insides and Dice Into Tiny Pieces
5. Cut Yellow Bell Pepper (Only Need Half) and Clean Inside and Dice Into Tiny Pieces
6. Give the Salad a Good Toss
7. Chop 4 Green Onion In Half and Dice
8. Chop Parsley
9. Chop the Dill
10. Mince Cilantro
11. Mince Cloves of Garlic
12. 1-Whole Lemon (Cut In Half) Squeeze To Get Juice)
Seasoning:
3 Tbsp of Olive Oil
4 Tsp Red Aleppo Pepper
4 Tsp Cumin
3 Tsp of Salt
OUTRAGEOUS! Three-Bean Salad With FOUR Beans: Easy & Delicious Recipe
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Uncle Scott's Kitchen shows how to make the world's best three bean salad recipe -- with four beans! It's one bean better. This is a great Thanksgiving side dish. This salad is healthy, delicious, and easy to make, and is a great summer recipe for picnics, barbecues and cookouts. Try it and see what you think! Recipe below.
Uncle Scott's Store:
INGREDIENTS
Two cans yellow wax beans
One can cut green beans
One can dark red kidney beans
One can garbanzo beans/chickpeas
2/3 cup oil
1 1/3 cup apple cider vinegar
1 1/2 cup white sugar
2 teaspoons salt
1 teaspoon black pepper
Fresh veggies: one each of a green bell pepper, white onion, and slicing cucumber
INSTRUCTIONS
Drain the wax and green beans and add them to a glass or plastic bowl. Drain and rinse the garbanzo and kidney beans, then add them as well. Add the vinegar, oil, sugar, salt and pepper, and stir. For the fresh veggies, add more or less to your liking. Make cucumber slices and add them. De-rib and de-seed the bell pepper and cut it into small squares and add them. Slice the onion and pop out lots of little onion rings and add those. Stir well. Cover. Refrigerate at least three hours; salad can be made the night before. Stir occasionally to help flavors blend.
HISTORY
This is based on an old family recipe my mom and grandmother made for decades. Being the rebel in the family, I've added a completely unauthorized fourth bean with the garbanzos, bumped up the wax bean percentage, doubled the marinade and gone completely crazy with extra kidney beans.
Make it and see what you think. If you have ideas to improve the recipe, please post those in the comments section and we will all help continually improve the recipe.
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Mixing Bowls with Lids:
Good Kitchen Knife:
Cutting Boards:
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Bean Salad@momprincessinthekitchen6878
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red kidney beans boiled
chickpeas boiled
tomatoes
onion
capsicum
mint leaves
ketchup
salt
sugar
vinegar
chilli sauce
4 Bean Salad Using Home Canned Beans
A great way to use home canned beans is by making a 4 bean salad. The sweet and tangy dressing is a great compliment to the beans and other ingredients, thus making not only a delicious but also a beautiful side dish that is very high in nutrition.
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