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Use any kind of beans that you like. Toss the salad until the ingredients are thoroughly coated with the dressing. Cover and chill for at least 4 hours. One of the best salads I have tasted!!!
But, the end result was worth it. I will definitely make again. Another consistent favorite of family and friends.
Chinese Chicken Salad
This was very good, lots of flavor and color. But make only what you can eat at one meal, as it wasn't good the next day. Day one it was salad, day 2 we scooped it on corn chips and day 3 it topped scrambled eggs. This salad looked fabulous on my Super Bowl Sunday Buffet! The flavors melded nicely, and I could tell by the way they were shovelling it down, that all the guys really enjoyed it. Left out the pimientos at hubby's request.
Transfer the cooked beans to a bowl of ice water. Let sit 3 minutes to cool, then drain. Now, I like my green beans on the crunchier side so 5-7 minutes was enough for that texture. If you prefer softer beans, you can cook them 3-4 more minutes. As always, taste as you go to find the texture that suits your liking. Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl.
This is a delightful salad that doesn't skimp on taste.
It was so tangy and delicious! Pickling all the extra veggies gave it a salty contrast to the sweetness of the honey. I will definitely make this again.
I’ll use it the next time I make Niçoise salad, too. Because the texture of the beans is just perfect. I made this recipe for a Derby party. There was a lot of food on the table but this salad was gone before anything else was!
MEDITERRANEAN BEAN SALAD
I also added cooked quinoa, about 1.5 cups, and it was a perfect addition. Didn't add bell pepper or pimento and it was fine without it. I also used vinegar and olive oil instead of Italian dressing. You can also do as I do and replace the green beans with another bean. I used canned cannellini beans in this recipe, I like their creamy texture and subtly nutty flavory.
Cooking the beans in a skillet is better than steaming. Love the combination of crunchy almond, tangy lemon, and salty feta. I added more fresh basil and olive oil because you can’t go wrong with that.
The bean salad needs to marinate int eh refrigerator for at least an hour for optimal flavor. When I don't have any red wine vinegar, I often substitute it with a similar dark vinegar such as sherry vinegar, balsamic vinegar, or raspberry vinegar. Choose thyme or tarragon to replace parsley in recipes.
VERY healthy, lots of flavors, textures. I forgot avocado and didn't know what pimentos were so I left them out. I put the tomatoes in a strainer to remove excess water and only used 3/4 cup of cilantro and 1 1/2 jalapenos. The garlic salt could be left out because by the next day it gets a little strong. This is a wonderful, fresh tasting salad that goes with so many other dishes! Everyone loves it, so I have made it many times.
Chopped fresh parsley - For a bright pop of color and a slightly peppery taste. The dressing goes with almost anything. I’ve used with loads of greens and added chickpeas before, or on broccolini and zucchini. Very versatile recipe to have up your sleeve when you want a high impact veg side with minimal effort. It’s a bit spicy, but you can cut back on the peppers. Maybe use just 1/2 a pepper to give a little of the smoky flavor .
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