bean salad - a cut above the rest?

[Guest guest]

I had a really great one at Kroger Grocery store. In fact, my teen age

daughter, who normally wouldn't go near it, liked it so well whe ate up the

whole container.

 

Have been thinking about making one and remembering the so-so ones I've made

in the past.

The recipe posted in today's email by Tea Cozy looked a cut above the rest.

My guess the bean salad is only as good as the dressing poured on it.

 

Does anyone have experience with 3 Bean Salads, enough to know whether fresh

green beans make much of a difference?

For Thanksgiving, I spent 1 1/2 hours preparing fresh green beans and I vowed

NOT to do that again anytime soon.

I am re-posting her recipe in case anyone's interest is piqued. Notice the

lemon rind and chipotle in it - that has got to make a marked improvement in

the flavor.

Holly

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BlankSix Bean Salad

 

1 cup frozen cut green beans

1 small chipotle pepper, crumbled, or 1/2 to 1 teaspoon crushed red pepper

1 15 ounce can lima beans

1 15 ounce can reduced-sodium black beans

1 15 ounce can reduced-sodium kidney beans

1 15 ounce can reduced-sodium garbanzo beans

1 15 ounce can pinto beans

3 medium tomatoes, seeded and chopped

1/2 cup rinely chopped red onion

1/2 cup finely chopped green sweet pepper

1/4 cup salad oil

1/4 teaspoon grated lemon peel

1/4 cup lemon juice

1 tablespoon sugar

Leaf Lettuce (optional)

 

Cook frozen green beans and chipotle pepper or crushed red pepper according

to bean package directions; drain.

 

Meanwhile, rinse and drain the lima beans, black beans, kidney beans,

garbanzo beans, and pinto beans; place in a large bowl. Stir in tomatoes,

red onion, sweet pepper, and drained green beans; set aside.

 

For Dressing,combine oil, lemon peel, lemon juice, and sugar in a screw-top

jar. Cover and shake well. Pour dresing over bean mixture, tossing to coat.

Cover and chill for 4 to 24 hours, stirring once or twice. If desired, serve

salad on lettuce-lined plates.