Beans Galore Salad Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1/2 cup dried red kidney beans soaked, overnight or 1 1/2 cups canned, drained, and rinsed red beans
1/2 cup dried black beans soaked overnight or 1 1/2 cups canned, drained, and rinsed black beans
1/2 cup dried cannellini, navy, or Northern beans soaked overnight or 1 1/2 cups canned, drained, and rinsed white beans
12 cups water
3 peeled whole garlic, plus 1 teaspoon minced garlic
1 1/2 cups red wine vinegar
1 cup plus 2 tablespoons sugar
3/4 cup vegetable oil
1 teaspoon salt
1/2 pound fresh wax beans, ends trimmed and blanched until crisp tender
1/2 pound fresh green beans, ends trimmed and blanced until crsip tender
1/2 medium red onion chopped (about 1/2 cup)
|
|
Directions: |
Directions:1)If using canned beans, go directly to end of step 4
2) If using dried, soaked beans put the red beans, black beans, cannellini in separate saucepans. Add four cups of water and one garlic clove to each pot
3) Over high heat bring each to a boil, reduce the heat to meduim-low and cook until beans are just tender about 30 to 45 mintues Note: these cooking times will vary fron one package of dried beans to another
4) Using oven mitts or pot holders carefully pour the liquid beans away from you into a colander set in sink. Rinse with cool water and then transfer the beans into a large nonreactive bowl and cover with plastic wrap. Refrigate, stirring occasionally, until throrughly chilled, at least 2 hours
5) In a saucepan over high heat, combine the red wine vinegar, sugar, oil, salt, and the minced garlic. Cook until the sugar is dissolved about 5 minutes. Transfer to a medium, nonreactive bowl cover with plastic wrap, and refrigate until throughly chilled at least two hours
6) Add the balnched wax beans, green beans, vinegar mixture and onion to the beans in the large bowl and toss to mix throughly. Serve immedialty or refrigate in an alright container until ready to serve |
|
|
This recipe for Beans Galore Salad is from