BERTA'S DELICIOUS 4-BEAN SALAD || Berta's Holiday Side
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INGREDIENTS for the Berta Jay's
SIMPLE 4-BEAN SALAD
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1. In a bowl, mix together
1 cup green beans - I used fresh but canned, drained & rinsed green beans are good, too
2. Drain and rinse the next 3 types of beans
½ cup cannellini beans - any white bean or chickpeas would also be good
3/4 cup waxed beans
3/4 cup dark kidney beans
1 sweet mini red pepper sliced - sliced regular-sized red pepper is also good
1/3 cup chopped onion - I used a ¼ of a small Vidalia onion
1/8 cup of chopped scallions or green onion
1/8 cup of finely chopped celery
3. Stir these ingredients together well and set aside.
4. Into another smaller bowl, add:
1/3 cup of apple cider vinegar - I used Braggs
1½ tablespoons wet sweetener - I used maple syrup
1 tablespoon dry sweetener - I used xylitol
¼ teaspoon salt
12 turns of black pepper mill
5. Mix well.
6. Pour the vinaigrette over the set aside bean mixture
7. Cover and place in refrigerator for 8-12 hours to marry the flavors; overnight is good.
8. Take out of refrigerator.
9. Enjoy! ????
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Mediterranean Three Bean Salad! The BEST you'll ever have
This three bean salad is so bright and packs tons of flavor from fresh herbs, capers, and a zesty garlic Dijon vinaigrette. It’s the perfect potluck salad. Recipe:
Four Bean Salad – A Sensational Vegan Salad
#preparedwithcare #fromfreezertotable #expertlyfrozen #freezermeals
Picked, packed and frozen at the peak of freshness, this salad has tons of savoury flavours of four beans, red olive oil, garlic and sea salt right in the bag (literally). Just heat and enjoy at any summer meal!
Learn More:
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
3 Beans Salad/Sunday Kos Side Dish/South African Recipe/Food We Eat
3 BEANS SALAD ????
Fresh Garlic
Chopped Onion
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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
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Healthy Four Bean Salad | Clean & Delicious
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