Three Easy Bean Salad Recipes
Bean salads are always a big hit at summer barbecues and family get-togethers.
They are easy to prepare, inexpensive to make, and make a great accompaniment to any meal.
Try one of these easy bean salad recipes at your next family gathering.
Your family will be sure to love it.
Three Bean Salad 1 can green beans 1 can kidney beans 1 can wax beans 3/4 c.
sugar 1/2 c.
vinegar 1/2 c.
vegetable oil 1/2 tsp.
salt Drain beans.
Heat the remaining ingredients in a sauce pan until heated through.
Pour over beans and refrigerate before serving.
Oriental Bean Salad 1/4 lb.
fresh mushrooms, sliced 1/4 c.
vegetable oil 1/4 c.
lemon juice 2 tbsp.
soy sauce 1 clove garlic, minced 1/4 tsp.
ginger 1/8 tsp.
pepper 1 (9 oz.
) pkg.
French cut green beans, cooked 1 (9 oz.
) pkg.
Italian green beans, cooked 2 cups bean sprouts, drained 1/2 cup sliced water chestnuts Combine vegetable oil, lemon juice, soy sauce, garlic, ginger and pepper; pour over the mushrooms and toss to coat.
Combine remaining vegetables and add to mushrooms; mix well.
Chill thoroughly.
Turn into serving bowl.
Green Bean Salad 2 (16 oz.
each) cans cut green beans 1 small to medium onion, sliced thin 1/2 medium green pepper, cut in thin strips 1/8 tsp.
oregano 1/8 tsp.
dill weed 1/8 tsp.
sweet basil 1/4 tsp.
celery salt 1 clove garlic, crushed 1/4 c.
red wine vinegar 1/4 c.
vegetable oil Salt and pepper to taste Drain beans well and place in mixing bowl; add all remaining ingredients (crush herbs before adding for better flavor); toss mixture gently; cover and store in refrigerator at least 2 hours, tossing several times.
They are easy to prepare, inexpensive to make, and make a great accompaniment to any meal.
Try one of these easy bean salad recipes at your next family gathering.
Your family will be sure to love it.
Three Bean Salad 1 can green beans 1 can kidney beans 1 can wax beans 3/4 c.
sugar 1/2 c.
vinegar 1/2 c.
vegetable oil 1/2 tsp.
salt Drain beans.
Heat the remaining ingredients in a sauce pan until heated through.
Pour over beans and refrigerate before serving.
Oriental Bean Salad 1/4 lb.
fresh mushrooms, sliced 1/4 c.
vegetable oil 1/4 c.
lemon juice 2 tbsp.
soy sauce 1 clove garlic, minced 1/4 tsp.
ginger 1/8 tsp.
pepper 1 (9 oz.
) pkg.
French cut green beans, cooked 1 (9 oz.
) pkg.
Italian green beans, cooked 2 cups bean sprouts, drained 1/2 cup sliced water chestnuts Combine vegetable oil, lemon juice, soy sauce, garlic, ginger and pepper; pour over the mushrooms and toss to coat.
Combine remaining vegetables and add to mushrooms; mix well.
Chill thoroughly.
Turn into serving bowl.
Green Bean Salad 2 (16 oz.
each) cans cut green beans 1 small to medium onion, sliced thin 1/2 medium green pepper, cut in thin strips 1/8 tsp.
oregano 1/8 tsp.
dill weed 1/8 tsp.
sweet basil 1/4 tsp.
celery salt 1 clove garlic, crushed 1/4 c.
red wine vinegar 1/4 c.
vegetable oil Salt and pepper to taste Drain beans well and place in mixing bowl; add all remaining ingredients (crush herbs before adding for better flavor); toss mixture gently; cover and store in refrigerator at least 2 hours, tossing several times.
