Best 5 Five Bean Salad With Champagne Vinaigrette Recipes
Looking for a vibrant and refreshing salad to brighten your meals? Look no further than this Five-Bean Salad with Champagne Vinaigrette. This colorful and flavorful salad combines the goodness of five different beans, fresh vegetables, and a tangy champagne vinaigrette dressing, creating a dish that's both nutritious and delicious. With its delightful combination of textures and flavors, this salad is sure to be a hit at your next gathering.
In addition to the classic Five-Bean Salad, the article offers a collection of other bean salad recipes that are packed with flavor and goodness. Explore the zesty Three-Bean Salad with Lemon-Herb Dressing, featuring a blend of kidney beans, garbanzo beans, and green beans tossed in a refreshing lemon-herb vinaigrette. For a hearty and protein-rich option, try the Chickpea and Quinoa Salad, combining chickpeas, quinoa, and a variety of vegetables in a flavorful dressing. If you're craving a smoky and tangy twist, the Black Bean and Corn Salad with Chipotle Dressing is sure to satisfy, featuring a combination of black beans, corn, and a smoky chipotle dressing. And for a sweet and savory treat, indulge in the White Bean and Grape Salad, a unique combination of white beans, grapes, and a sweet and tangy dressing.
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
FIVE-BEAN SALAD
In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 161 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
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.
FIVE-BEAN SALAD WITH SMOKED PAPRIKA VINAIGRETTE
This upgraded version of a classic bean salad features the rich Spanish flavors of smoked paprika and marcona almonds, balanced by the bright freshness of parsley and celery.
Provided by Anna Stockwell
Categories Salad Bean Side Kid-Friendly Quick & Easy High Fiber Celery Spring Summer Healthy Low Cholesterol Vegan Parsley Picnic Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Whisk garlic, lemon zest, 2 Tbsp. lemon juice, 2 Tbsp. oil, mustard, paprika, cayenne, and 1/2 tsp. salt in a large bowl. Add kidney, pinto, and white beans and toss to combine. Let rest until ready to use.
- Cook green and yellow wax beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes, then shock in a large bowl of ice water and drain.
- Whisk remaining 2 Tbsp. oil, 2 Tbsp. lemon juice, and 1/2 tsp. salt in another large bowl. Add green and yellow wax beans, celery ribbons, parsley, almonds, and celery leaves, if using, and toss to combine.
- Transfer canned bean mixture to a platter or serving bowl, then top with fresh bean mixture.
- Do Ahead
- The canned bean salad can be dressed and chilled for up to 1 day.
FIVE BEAN PICNIC SALAD
Provided by Pat Neely
Categories Salad Side Fourth of July Picnic Quick & Easy Graduation Lunch Green Bean Chickpea Spring Summer Healthy Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add a generous sprinkling of salt and the fresh beans, and cook until the beans are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
- Place the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne Vinaigrette in a large bowl, and toss to combine. Season the salad to taste with salt, pepper, and hot sauce.
Tips:
- For the best flavor, use fresh, high-quality beans. If you can, buy them from a local farmer's market or organic grocery store. - Be sure to rinse the beans thoroughly before cooking them. This will help to remove any dirt or debris. - Cook the beans according to the package directions. If you are using dried beans, you will need to soak them overnight before cooking. - Once the beans are cooked, let them cool completely before adding them to the salad. This will help to prevent the salad from becoming watery. - For the vinaigrette, use a good quality olive oil and vinegar. You can also add a touch of honey or Dijon mustard for extra flavor. - Be sure to whisk the vinaigrette thoroughly before adding it to the salad. This will help to emulsify the dressing and prevent it from separating. - Toss the salad gently to coat the beans and vegetables in the vinaigrette. Be careful not to over-mix the salad, or the beans will start to break down. - Serve the salad immediately, or chill it for later.Conclusion:
Five-bean salad with champagne vinaigrette is a refreshing and flavorful salad that is perfect for summer gatherings. It is easy to make and can be tailored to your own personal taste. With its bright colors and delicious flavors, this salad is sure to be a hit at your next party or potluck.
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