In a colander in the sink, add the corn, green beans, kidney beans, garbanzo beans, and black beans; rinse them well then let drain.
In a large bowl combine the onion and remaining ingredients and the mixture in the colander and stir to coat.
Transfer to a container with a cover and refrigerate for at least 4 hours, stirring or shaking occasionally.
Note: also good with yellow wax beans and a bit of black olive added - I omit the corn and substitute the yellow wax beans.
Drain and mix green beans, yellow wax beans, kidney beans, bell pepper and onion.
Combine remaining ingredients for marinade.
Mix marinade and pour over salad.
Let stand covered in refrigerator overnight.
Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.
SALAD: Cook the green and yellow beans in large pot of boiling salted water until crisp-tender, approximately 5 minutes.
Drain, rinse under cool water and drain again.
In a serving bowl combine the cooked beans with the sun dried tomatoes, red onion and fresh basil.
VINAIGRETTE: In a small glass container whisk together the olive oil, red wine vinegar, sugar and black pepper.
Add the vinaigrette to the beans and toss to coat. Chill 1-4 hours.
Combine in bowl: green beans, yellow wax beans, red kidney beans, onion, green bell pepper and pimento, mix well. In sauce pan combine sugar, salt, pepper, oil, and vinegar. Heat on stove until it comes to a boil. Pour over mixture of vegetables. Cool and put in refrigerator. Stir gently 3 or 4 times before serving.
Combine apricot preserves, vinegar, and celery seed in medium salad bowl.
Add the kidney beans, green and yellow beans, and onion; toss well to combine.
Season with salt and freshly ground black pepper.
Mix in large bowl salt, pepper, vinegar, sugar and vegetable oil.
Mix until sugar is dissolved; then pour over vegetables (onion, green pepper, green beans, yellow wax beans, red kidney beans, baby lima beans).
Let set 12 hours or overnight (the longer the better).
ntil golden.
Gently toss bean salad ingredients together and season. Whisk
ins.
Meanwhile, for the bean salad, combine all ingredients in a
f the salt and the wax beans, return to a boil
0 mins.
To make bean salad, place beans, tomato and onion
Preheat grill.
Combine lemon zest, oregano and olive oil. Season then rub over chicken to coat. Cook chicken, skin-side down, over medium-low heat for 20 mins. Flip over and cook for another 20 mins, or until cooked through.
Meanwhile, to make the salad, grill or saute chorizo for 2 mins, until crisp. Toss with beans, arugula, spring onions, lemon juice and extra virgin olive oil. Season.
To serve, cut chicken into 4 pieces. Serve with chorizo-bean salad.
For the black bean salad, place beans in a bowl
For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
Add remaining dressing to pan; bring to a boil.
Serve salad topped with fish. Drizzle with warm dressing.
Preheat oven to 350\u00b0F.
Arrange chicken in a large baking dish. Combine remaining ingredients then pour over chicken, tossing to coat. Chill for 20 mins. Transfer to oven and bake, basting frequently, for 35-40 mins, until cooked through.
Meanwhile, to make the bean salad, heat oil in a frying pan over medium heat. Saute peas and tomatoes for 1-2 mins. Remove from heat and toss with remaining ingredients. Season.
hick slices. Spoon Mandarin-Black Bean Salad in center of 4 serving
Prepare pasta or elbow macaroni according to the package directions; drain.
Rinse with cold water; drain again.
Drain 4-bean salad, reserving 1 tablespoon of the liquid.
In a medium mixing bowl, toss together pasta and drained salad.
Stir together reserved liquid and mayonnaise or salad dressing.
Add to pasta mixture.
Toss to coat.
Cover and chill several hours.
Drain bean salad and tuna.
Mix well.
Chill and serve on lettuce leaves.
Mix all of the ingredients and refrigerate at least 4 hours, overnight is better.
All of the ingredients can be changed to suit your own taste.
Four bean salad can be used instead, also.
Put green beans and juice in a large bowl.
Add drained yellow, lima and kidney beans.
Slice onion rings about 1/4\" thick.
Add along with celery and pimiento.
In another bowl combine sugar, mustard and salt.
Stir together well.
Add vinegar and oil.
Stir until dissolved (will take a few minutes).
Pour over bean mixture.
Cover and store in refrigerator.
Let stand at least 24 hours before serving.
Keeps for weeks.
Dish up with a slotted spoon.