|The Bean Harvest Cookbook|
|by Ashley Miller|
Long a favorite food for those interested in high-fiber, low-fat nutrition, beans are also an excellent source of protein.
1 - 10 of 260 for mixed bean salad
Make this the ... blend. Combine all beans, drained, with the onion. Mix all other ingredients ... onion and a pressed clove of garlic (or two), if desired.
Combine kidney beans, cannellini, green ... in a medium salad bowl. Combine olive ... over vegetables and mix. Cover and ... flavor boost. Makes 4-6 servings.
Combine beans, celery, onion, ... vinegar, water and salad oil. Bring to ... Refrigerate. May be fixed ahead of serving time. Mellows and is good to the last bean.
Mix all the beans together in a ... mixture over beans. Mix thoroughly. Refrigerate until ready to serve. Before serving, mix in onion rings and parsley.
In a large ... peppers, celery, garbanzo beans, peas and ... and toss gently. Mix mayonnaise, lemon juice, ... Sprinkle cumin over salad. Serve. Makes about 12 cups.
Mix beans, olives and ... and refrigerate, stirring occasionally, at least 3 hours, but no longer than 24 hours. To serve remove salad with slotted spoon.
Combine sugar, vinegar, oil, salt and pepper and mix well. Set aside ... sugar. Drain canned beans well and combine. Add green pepper to mixed beans. Then add ... retained and used again.
Mix all ingredients and marinate for at least 24 hours. Enjoy.
Drain all beans. Add green ... the ingredients and mix well. Then pour ... mix well. Let stand overnight. Stir once or twice. Drain liquid before serving.
Drain canned beans well. Add chopped ... remaining ingredients and mix well. Now mix ... for 24 hours. Drain off excess liquid before serving. Serves 6.
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