Mediterranean Three Bean Salad! The BEST you'll ever have
This three bean salad is so bright and packs tons of flavor from fresh herbs, capers, and a zesty garlic Dijon vinaigrette. It’s the perfect potluck salad. Recipe:
Bean Salad - 4 Bean Salad - Bean Recipes
Bean Salad - Bean salad is super easy to make. This bean recipe is great alone or as a side dish. Bean salads are also super versatile as far as flavors. Try adding your own touch with different veggies and spices or even hot sauce.
Bean Salad Ingredients
2 cups beans
I used a combination of pinto, great northern, kidney, and white beans
iodized salt
bay leaf
All of the following ingredients can be adjusted to your own taste
1 Tablespoon shallots
8 cherry tomatoes
1 teaspoon lemon zest
2 - 3 teaspoons lemon juice
1 teaspoon garlic
2 Tablespoons olive oil
5 basil leaves
Kosher Salt and Pepper
*If you soak and cook your beans in very salty water you may not need additional salt and pepper.
How To Make A 4-Bean Salad! (Healthy And Delicious!)
How To Make A 4-Bean Salad! (Healthy And Delicious!)
Welcome My Friends! ☺️
Today I'm sharing a video where I show you how I make a delicious and healthy 4-bean salad. I use green and yellow beans, kidney beans and black beans in this salad!
For the written recipe for 4-Bean Salad, please click here:
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For a printable version of this recipe, please click here:
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4-Bean Salad Recipe
Yield: 4 side servings
➡️Ingredients:
1/2 cup dry kidney beans (125 g)
1/2 cup dry black beans (125 g)
Cumin
1 pound fresh green and yellow beans (450 g)
1 green onion, chopped
2 tbsp Extra Virgin olive oil (30 ml)
1 tbsp aged Balsamic vinegar (15 ml)
Salt and pepper to taste
➡️Directions:
1. The night before you want to have your salad, prepare your beans by rinsing them well and soaking them overnight in water. Best not to soak them longer than 24 hours at room temperature or more than 2 days in the fridge - they could develop harmful bacteria and lose their nutrients.
2. The next day, rinse the beans very well. Place them in a pot of cold water and sprinkle some cumin into the pot - this helps with gas and digestion! Bring to a boil, then simmer 90 minutes. Make sure you stir the pot often at first because as the water heats up, the beans will stick to the bottom of the pot. Check every so often to make sure you don't need to add more water.
3. Wash the green and yellow beans. Snap off the ends. Place them into a pot of cold water and bring to a boil. Boil the beans for 5 minutes then transfer them into a bowl of ice water to stop the cooking process.
4. Wash and chop one green onion and place into a bowl.
5. When the green and yellow beans have cooled a bit, chop them and add them to the bowl. I find that using scissors is the easiest way to chop them.
6. Into the bowl, add the olive oil, vinegar and S&P. Cover and set aside.
7. When the kidney and black beans have cooked, drain and rinse them. When they've cooled, add them to the bowl and mix everything until well blended.
8. Refrigerate for at least one hour before serving.
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Thanks for watching!
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Timeline:
00:00 Introduction and talking about the beans we'll use
00:14 Preparing the kidney and black beans the night before
01:46 Draining, rinsing and cooking the kidney and black beans
03:56 Washing the green and yellow beans
04:24 Jack eating a green bean!! Raven's not so sure! ☺
04:59 Cooking the green and yellow beans
05:42 Chopping the green onion
06:21 Chopping the green and yellow beans
06:32 Draining and rinsing the kidney and black beans
06:51 Adding the olive oil and Balsamic vinegar, seasoning with S&P
07:53 Adding the kidney and black beans
08:27 Wrap up and Thanks For Watching!
#rurallife #4beansalad #howtomake4beansalad
Disclaimer: This channel is for entertainment purposes only. I'm not a professional cook or baker, I just enjoy being in the kitchen and sharing recipes! This channel only supports positive energy! All negative, derogatory, inflammatory or bullying comments will be deleted, thank you! ♥
Bean Salad Recipes You Didn't Know You needed | Summer Perfection!
This delicious Mediterranean bean salad recipe is jam-packed with beans, roasted vegetables, and herbs in a simple sweet vinaigrette. The flavors in this side dish are incredible and will become your new favorite salad.
This tasty three-bean salad recipe is incredibly easy-to-make and jam-packed with beans and vegetables in a delicious vinaigrette. I’m not sure there is a more flavorful, simpler to prepare salad than this one.
PRINT OFF THE MEDITERRANEAN BEAN SALAD RECIPE AT:
Ingredients for this recipe:
• 1 seeded red bell pepper
• 1 seeded orange bell pepper
• 1 thickly sliced yellow squash
• 1 thickly sliced green zucchini
• ½ peeled and thickly sliced red onion
• ¼ cup olive oil
• 4 15-ounce cans drained and rinsed Great Northern beans
• 3 tablespoons finely minced fresh parsley
• 1/3 cup balsamic vinaigrette
• Chopped fresh oregano and basil for garnish
• Salt and pepper to taste
PRINT OFF THE THREE-BEAN BEAN SALAD RECIPE AT:
Ingredients for this recipe:
• 1/3 cup cider vinegar
• 1/4 cup olive oil
• ¼ cup sugar
• 2 cups trimmed green beans cut into bite-size pieces
• 2 cups trimmed wax beans beans cut into bite-size pieces
• 1 15-ounce can drained kidney beans
• 1 15-ounce can drained garbanzo beans
• ½ peeled and small diced yellow onion
• 1 small diced rib of celery
• ½ seeded and small diced red bell pepper
• 3 tablespoons finely minced fresh parsley
• salt and pepper to taste
FOUR BEAN SALAD!
This is SUUUPER simple and SO great for parties!
RECIPE:
750g Four bean mix (large can)
10 cherry tomatoes (i used yellow!)
1 cucumber
1/2 avocado
1/2 red onion
1/2 red capsicum (bell pepper)
1 Tbsp olive oil
1 Tbsp lemon juice
sprinkle of salt
sprinkle of pepper
small handful of parsley
Directions:
Chop up all vegetables into small pieces.
Add to a large mixing bowl and drizzle oil and lemon juice.
Sprinkle salt and pepper (this is to taste!)
Serve! Or store in fridge for up to three days!