Bean Salad - 4 Bean Salad - Bean Recipes
Bean Salad - Bean salad is super easy to make. This bean recipe is great alone or as a side dish. Bean salads are also super versatile as far as flavors. Try adding your own touch with different veggies and spices or even hot sauce.
Bean Salad Ingredients
2 cups beans
I used a combination of pinto, great northern, kidney, and white beans
iodized salt
bay leaf
All of the following ingredients can be adjusted to your own taste
1 Tablespoon shallots
8 cherry tomatoes
1 teaspoon lemon zest
2 - 3 teaspoons lemon juice
1 teaspoon garlic
2 Tablespoons olive oil
5 basil leaves
Kosher Salt and Pepper
*If you soak and cook your beans in very salty water you may not need additional salt and pepper.
OUTRAGEOUS! Three-Bean Salad With FOUR Beans: Easy & Delicious Recipe
*Shop Uncle Scott's Store:*
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.
SHOPPING LINKS
Mixing Bowls with Lids:
Good Kitchen Knife:
Cutting Boards:
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Kardea Brown's Easy Four Bean Salad | Delicious Miss Brown | Food Network
The best way to use up all of those cans of beans hangin' out in your pantry? Kardea's Four Bean Salad!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Four Bean Salad
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 25 min
Active: 25 min
Yield: 12 to 15 servings
Ingredients
Kosher salt and freshly ground black pepper
2 pounds green beans, trimmed
1/3 cup olive oil
2 tablespoons honey
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
2 cloves garlic, grated or minced
2 cups cooked baby lima beans, canned or frozen
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can white beans, such as cannellini or great northern beans, rinsed and drained
1/2 cup sliced almonds
1/4 cup dried cranberries
4 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
Directions
Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half.
Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.
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Kardea Brown's Easy Four Bean Salad | Delicious Miss Brown | Food Network
Mediterranean Chickpea Salad Recipe!
Mediterranean Chickpea Salad Recipe!
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Ingredients:
For Salad:
Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing
For Dressing:
Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper
#chickpeasalad #mediterranean #salad #dishanddevour
KOO 4 Bean Salad Cups with Lamb Chops | Afternoon Express | 19 October 2020
Celebrate 80 years of memories and meals with KOO, and join us for another delicious recipe in the Afternoon Express Kitchen
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3 Beans Salad/Sunday Kos Side Dish/South African Recipe/Food We Eat
3 BEANS SALAD ????
Fresh Garlic
Chopped Onion
Carrots ????
Bell Peppers (Green, Red, Yellow)
Long Green Beans
Baby Marrows
1 Tin Butter Beans
1 Tin Baked Beans
1 Tbsp Curry Powder
1 Tbsp Paprika
1 Tsp Salt ????
1 Tsp Dried Parsley
1/2 Tsp Black Pepper
1/2 Tbsp Dried Rosemary
Music:bensound.com