Time 1h15m Yield 12 Number Of Ingredients 12 Steps:
Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.
Time 8h55m Yield 6 Number Of Ingredients 12 Steps:
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.
Yield 16 Number Of Ingredients 10 Steps:
Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Time 15m Yield 10 servings. Number Of Ingredients 6 Steps:
In a large bowl, toss all ingredients. Cover and refrigerate until serving.
Time 15m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Snap the tough stem ends off the green beans, then cut into 2-inch pieces or in halves. Meanwhile, bring a medium saucepan of water to a boil and season generously with salt. Add the green beans and boil until bright green, 1 to 2 minutes. Drain in a colander, rinse under cold tap water to stop the cooking and set aside. While the beans continue draining, slice the radicchio in half and cut out the core (the hard white part in the bottom-center). Cut each radicchio half into 2-inch pieces, separate the leaves and arrange on a large platter. Scatter the green beans over the radicchio. Drain the artichoke hearts very well, cut each in half lengthwise and arrange cut sides up over the green beans. (If making ahead, you can stop here, cover the platter and refrigerate for up to 24 hours, then proceed with Step 3 the following day.) Drizzle the salad with the olive oil and season generously with salt and pepper. Squeeze 1 lemon half over the salad and sprinkle with the oregano. Taste for seasoning, adding more salt, pepper or lemon as desired. Serve just like this or toss and serve.
Time 30m Yield 5 servings Number Of Ingredients 11 Steps:
Thinly slice the red onion and add to a large bowl. Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion. Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl. Add the chickpeas, kidney beans, and cannellini beans to the bowl. In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together. Pour the dressing over the salad and mix well until evenly distributed. Enjoy!
Yield 16 Number Of Ingredients 10 Steps:
Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Time 15m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
In a medium bowl combine the butter beans, kidney beans, green beans, onions, dried tomatoes and artichoke hearts. In a small bowl, whisk together the lemon juice, olive oil, mustard and salt and pepper to taste. Toss with bean mixture and chill for several hours before serving.
