Best 4 Classic Five Bean Salad Recipes
**Unleash a Symphony of Flavors with Classic Five-Bean Salad: A Medley of Wholesome Ingredients for Every Occasion**
Indulge in a culinary masterpiece that captures the essence of wholesome simplicity and tantalizing taste – the classic five-bean salad. This vibrant and versatile dish is a symphony of flavors, textures, and colors, showcasing the harmony of five distinct beans, each contributing its unique character to create an unforgettable ensemble. With its medley of kidney beans, black beans, garbanzo beans, pinto beans, and navy beans, this salad bursts with a delightful symphony of textures, from the soft and creamy to the firm and hearty. Whether you're hosting a backyard barbecue, packing a delightful lunch, or craving a nutritious and satisfying meal, the classic five-bean salad emerges as the perfect companion. Dive into this delectable journey and discover the culinary magic that awaits within!
**Explore a Culinary Tapestry: Unveiling the Treasure Trove of Recipes**
Embark on a culinary voyage through the diverse and enticing recipes presented in this article. Find inspiration in the classic five-bean salad recipe, a timeless masterpiece that combines the goodness of five beans, crisp vegetables, and a tangy dressing. For a zesty twist, venture into the realm of the spicy five-bean salad, where a vibrant blend of spices ignites your taste buds. Discover the Mediterranean-inspired five-bean salad, a harmonious fusion of Mediterranean flavors and textures, and relish the vibrant five-bean salad with avocado dressing, a burst of creamy avocado goodness that elevates the salad's appeal. Unleash your creativity with the five-bean salad with bacon and hard-boiled eggs, a hearty and satisfying rendition that adds a smoky and savory dimension. Delight in the simplicity of the five-bean salad with vinaigrette dressing, a refreshing and light option that showcases the natural flavors of the ingredients.
CLASSIC BEAN SALAD
You can use any kind or combination of canned beans to make this classic picnic salad, but a mix of white beans, chickpeas and red kidney beans makes it especially colorful. Although this is delicious when freshly made, it gets even better as it sits. If you have time, make it at least an hour or two before serving; it can rest at room temperature for up to 4 hours - but after that, slip it into the fridge. If you want to make this the day before, add the celery and parsley just before serving, so they stay crisp and green.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, weeknight, beans, salads and dressings, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Mince 1 shallot and place in a large bowl. Thinly slice remaining shallot and set aside.
- Add vinegar, mustard and a pinch each salt and pepper to the bowl with minced shallot and whisk to combine. Slowly whisk in oil. Season with more salt and pepper to taste.
- Add chickpeas, cannellini beans, kidney beans, celery, herbs and sliced shallot to the bowl and toss until evenly coated. Taste and add more salt or vinegar. Drizzle with additional olive oil and top with more black pepper, if desired, and serve.
BEST BEAN SALAD
I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Provided by chemjo
Categories Salad Beans Three Bean Salad Recipes
Time 8h20m
Yield 18
Number Of Ingredients 13
Steps:
- Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g
THE BEST FIVE BEAN SALAD
This is similar to some that I've tried but the taste is indescribable. Very tasty and easy to make! Make it the night before you plan to serve it so that all the flavors have time to meld. My can ounces are approximate, I buy the regular sized cans.
Provided by The Big Cheese
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Dump all of the beans into a colander, starting with the kidney beans. Do not rinse.
- Chop the Bermuda onion into cubes.
- In a large bowl, pour all the beans and the chopped onion together and mix well.
- In a sauce pan, mix the apple cider vinegar with the sugar and salt, stir over medium heat. Once the sugar and salt have dissolved, add the olive oil and the pepper.
- Stir well and then pour over the beans. Cover and place in the refrigerator, overnight is best. Stir them occasionally to make sure that they are all getting a good dose of the liquid.
Nutrition Facts : Calories 200.3, Fat 5.3, SaturatedFat 0.7, Sodium 887.3, Carbohydrate 32.8, Fiber 7, Sugar 10.1, Protein 6.5
CLASSIC FIVE-BEAN SALAD
Different kinds of beans cook at different rates, so it's best to prepare them in separate pans (working in batches if necessary). The salad can be made with just a few types instead of all five, as long as the total amount of dried beans still measures 2 1/2 cups.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5h
Yield Makes 10 cups
Number Of Ingredients 13
Steps:
- Make the salad: Coverbeans with water in separatesaucepans, and bring to aboil. Remove from heat, andlet stand for 1 hour.
- Drain, and return beans totheir saucepans. Add a bay leaf,a piece of carrot, and a pieceof celery to each pan, and coverwith water by 2 inches.
- Bring to a boil. Skim foam.Add 1/2 teaspoon salt to eachsaucepan. Reduce heat, and simmer vigorously until beans aretender, 30 minutes to 1 1/2 hours,depending on size and age ofbeans. Drain, and let cool.
- Meanwhile, bring a large potof water to a boil. Add haricotsverts and 1 tablespoon salt.Cook until tender and brightgreen, about 3 minutes. Drain,and run under cold waterto stop the cooking process.
- Make the dressing: Whisktogether vinegar and mustard.Gradually whisk in oil. Seasonwith salt and pepper.
- Mix the salad: Combine beanswith haricots verts, herbs, andtomatoes. Drizzle with dressing,and toss to coat. Let stand for30 minutes.
Tips:
- For the best flavor, use a variety of beans. A good combination is kidney beans, black beans, pinto beans, navy beans, and lima beans.
- Be sure to rinse and drain the beans before using them. This will help to remove any excess starch and salt.
- If you're short on time, you can use canned beans instead of dried beans. Just be sure to rinse them well before using.
- Feel free to add other vegetables to your salad, such as chopped celery, bell pepper, or zucchini.
- For a more flavorful salad, marinate the beans in a vinaigrette dressing for at least 30 minutes before serving.
- Serve the salad chilled or at room temperature.
Conclusion:
Five-bean salad is a delicious and versatile dish that can be enjoyed as a side dish, main course, or snack. It's also a great way to use up leftover beans. With so many variations possible, you're sure to find a five-bean salad recipe that you love.
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