I am trying to find a 6 bean salad recipe. Do you have it?!
12 ounces cut green beans, cooked, drained
1 can (15 ounces) Dark Red Kidney beans or 1 1/2 cups cooked dry-packaged Dark Red Kidney beans, rinsed, drained
1 can (15 ounces) Garbanzo beans or 1 1/2 cups cooked dry-packaged Garbanzo beans, rinsed, drained
1 can (15 ounces) Great Northern beans or 1 1/2 cups cooked dry-packaged Great Northern beans, rinsed, drained
1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained
1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained
1/4 cup sliced green onions and tops
Ginger Dressing (recipe follows)
2 to 3 teaspoons salt
1/2 teaspoon pepper
Combine all ingredients, tossing to mix well.
Makes 16 servings (about 2/3 cup each).
Ginger Dressing
1/2 cup canola oil
3/4 cup pineapple or apricot preserves
1/3 cup cider vinegar or rice wine vinegar
1/4 cup sugar
2 teaspoons minced gingerroot or 1 to 2 teaspoons ground ginger.
Mix all ingredients.
Makes about 1 2/3 cups
nfd?
Answers: Six Bean Salad
12 ounces cut green beans, cooked, drained
1 can (15 ounces) Dark Red Kidney beans or 1 1/2 cups cooked dry-packaged Dark Red Kidney beans, rinsed, drained
1 can (15 ounces) Garbanzo beans or 1 1/2 cups cooked dry-packaged Garbanzo beans, rinsed, drained
1 can (15 ounces) Great Northern beans or 1 1/2 cups cooked dry-packaged Great Northern beans, rinsed, drained
1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained
1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained
1/4 cup sliced green onions and tops
Ginger Dressing (recipe follows)
2 to 3 teaspoons salt
1/2 teaspoon pepper
Combine all ingredients, tossing to mix well.
Makes 16 servings (about 2/3 cup each).
Ginger Dressing
1/2 cup canola oil
3/4 cup pineapple or apricot preserves
1/3 cup cider vinegar or rice wine vinegar
1/4 cup sugar
2 teaspoons minced gingerroot or 1 to 2 teaspoons ground ginger.
Mix all ingredients.
Makes about 1 2/3 cups
nfd?
sounds like you'll be farting alot with that salad lol
Ingredients:
1 can mixed beans
Olive oil(about1/3cup)
Balsamic vinegar(about 50/50 with oil)
1-2 slices red onion
1/4 orange pepper
1 celery stick
1/2-1 clove garlic
Oregano-1 pinch
Basel-1-pinch
1/4 cup sugar(optional)
Drain can of beans and put in large bowl
Chop vegetables, mince garlic and mix with beans
Mix oil and vinegar with oregano and basel. The oil/vinegar should be about 50/50 but mix it to your preference.
Add dressing to bowl, stir and marinate in the refrigerator for a few hours or overnight. Drain dressing and transfer salad to a smaller bowl. If you prefer a stronger flavour just keep the salad in the dressing until it's eaten.
Finished mixed bean salad ready to eat.
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Here's a list of many of the popular different ingredients you can use for this type of salad. Just mix and match your favorite ingredients for totally unique bean salad recipes.
BEANS
Here are the most popular bean-types for salads:<<>>
Garbonzo
Black
Red
Red Kidney
White kidney
Black eyed peas
Green
Waxed
Great Northern
Lima
DRESSINGS
1-Salad oils:
Olive
Sesame
Canola
Safflower
Any other Vegatable/cooking oil will do.
2-Vinegars:
White
Balsamic
Cider
Any wine or flavoured vinegar will add its own unique flavour.
3-Other:
Lemon juice
Lime juice
Hot sauce-lots to choose from there.
Sugar
Molasses
4-SPICES:
These spices are quite popular, try any others you like as well.
Basel
Ground mustard
Cumin
Garlic powder/salt
oregano
Thyme
VEGETABLES
Add just about any you can think of, there aren't too many that you can't use. Here are some suggestions:
Olives
Onion
Peppers
Corn
Avacado
Tomato
Cucumber-remove seedy center
Celery
Artichoke hearts
Tofu
Carrots
Mushrooms-canned or fresh
This is easy. I open 6 tins of different beans, red kidney, flagelot, haricot, butter, chick peas, black eye beans( who has time to soak them overnight and then boil them for 2 hours). Rinse off the gunk they come into and put them into a large serving bowl.
To this add one finely chopped red onion. Add half first and check to see it is not too strong. 2 good handfuls of chopped parsley next, along with a french dressing made with 5 tablespoons of olive oil, 1 clove of crushed garlic, 1 teaspoon of Dijon mustard and juice of half a lemon. Mix all these ingredients in a separate bowl or a jam jar with lid and shake.
Pour over beans etc, mix well and chill for 2 hours before serving.
If you have any walnut oil, use this instead of the olive to make a really nutty dressing.
In gredidents
2 teaspoons oil
4 slices bacon, diced
1(750g)can 4 bean mix(or mix of beans of your choice)
1 small salad onion, finely chopped
1 clove garlic, minced
2 teaspoons red wine vinegar
2 tablespoons olive oil
1/4 cup chopped fresh parsley
salt & freshly ground black pepper
Directions
1Heat the 2 teaspoons of oil in a pan, add the diced bacon, and cook until crisp and brown.
2Set the pan aside.
3Rinse and drain the beans.
4Place the beans and remaining ingredients (including the bacon and any bacon grease) in a bowl.
5Mix well and serve.
6This is best served at room temperature rather than chilling.
I think you will like this one alot, It is only a 5-bean recipe but you can add a couple cans of butter beans or any bean you happen to like.
5 Bean Salad
Ingredients
2 cups (or 15 oz. can) Black Beans
2 cups (or 15 oz. can) Pinto Beans
2 cups (or 15 oz. can) Chickpeas (garbanzo beans)
2 cups (or 15 oz. can) Red Kidney Beans
2 cups (or 15 oz. can) White Beans
1 cup Yellow Sweet Corn (unsalted)
? cup chopped Green bell pepper
1/2 cup chopped Red bell pepper
? cup chopped Red Onion
3 tbsp. Extra Virgin Olive Oil (or to taste)
3 tbsp. Red Wine Vinegar (or to taste)
1 tsp. Salt (or to taste)
1 tsp. Black Pepper (or to taste)
Directions
Open all cans, put all canned content in a strainer, and drain. Put all ingredients in a medium bowl and mix. Put bowl in refregirator until cool. Serve as a side dish or as a dip with chips.
Makes 24 1/2 cup servings.
Simple recipe and freezes well if you have leftovers
This might sound gross but it is great. My stepdad's mom used to make this and the first time she tried to serve it to me I turned my nose up at it...then I tried it!
I really don't recall the exact amount of beans but when I make it I just go by taste/texture. She only used three beans but I have added others...I seems too simple to taste good...you'd be surprised.
Yellow wax beans
Green beans
Red kidney beans
Chopped red onion
garlic powder
A squeeze of lemon juice
A can of sweetened condensed milk.
Mix all together, cover and let sit in fridge so the flavors mix.
* Oriental 6 Bean Salad
Ingredients:
1 c Garbanzo beans (canned, drained) (chickpeas)
1 c Kidney beans (canned,drained)
1 c Lima beans (canned or fresh)
1 c Mung beans (chinese bean sprouts) fresh
1 c Soy beans (fresh)
1 bn YA beans (oriental long beans...12-18" long)
1 Artichoke heart
Red bell pepper, julienned
Water chestnuts, sliced
DRESSING
1 Chunk tofu
Soy sauce
Ginger
Garlic
Sesame oil
Instructions:
DRESSING
Mix dressing ingredients up together.
Break tofu up into small bite sized pieces.
(sorry I didn't get the amounts for the dressing)
Allow to sit while preparing the rest of the salad.
SALAD
Mix all salad ingredients except for the YA beans together in
a bowl.
Save three Ya beans for each plate.
Braid them (as in hair) and lay the braided Ya bean around the side of each salad plate.
If there is any leftover Ya beans, chop them and add to salad.
Once salad has been thoroughly tossed, place mound on each plate.
Pour dressing over top and serve immediately.
*6 bean Salad
Ingredients:
1 can mixed beans
Olive oil(about1/3cup)
Balsamic vinegar(about 50/50 with oil)
1-2 slices red onion
1/4 orange pepper
1 celery stick
1/2-1 clove garlic
Oregano-1 pinch
Basel-1-pinch
1/4 cup sugar(optional)
Direction:-
Drain can of beans and put in large bowl
Chop vegetables, mince garlic and mix with beans
Mix oil and vinegar with oregano and basel. The oil/vinegar should be about 50/50 but mix it to your preference.
Add dressing to bowl, stir and marinate in the refrigerator for a few hours or overnight. Drain dressing and transfer salad to a smaller bowl. If you prefer a stronger flavour just keep the salad in the dressing until it's eaten.
ENJOY :-)
MY FAVORITE!!
Bean Salad
1 c Sugar
1 c Vinegar
16 oz Yellow beans, can, drained
16 oz Garbanzo beans, can, drained
1 Green pepper, slivered
3 Onions, medium, sliced thin
1/2 ts Salt
16 oz Green beans, can, drained
16 oz Lima beans, can, drained
16 oz Red kidney beans, drained
4 Celery, sliced
Combine sugar, salt vinegar in pan, bring to boil for 1 min.
Cool. Toss all other ingredients together and pour the vinegar mixture
over them. Marinate for 24 hrs in refrigerator, stirring occasionally.