Best Pickled Bean Salad Recipes
DUA GIA (PICKLED BEAN SPROUT SALAD)
Delicately crunchy and bright tasting, this easy southern Vietnamese favorite is technically a pickle because the vegetables steep in brine. But it is eaten in large amounts like a salad, usually with intensely flavored fish or pork kho (dishes simmered in savory caramel sauce). The vegetables provide a refreshing contrast to the inky, deep flavors of kho but they're also terrific paired with dumplings or sandwiches. The bean sprouts and carrot are typically combined with flat Chinese chives. Since those kinds of chives can be hard to find, you can also use thin green scallion tops.
Provided by Andrea Nguyen
Categories salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- To make the brine, combine the sugar, salt, vinegar and 1 cup water in a large saucepan and warm over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from the heat and completely cool.
- At least 40 minutes and up to 2 hours before serving, add the bean sprouts, carrot and scallions to the brine. Use your fingers to toss the vegetables. Set aside at room temperature for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, the vegetables won't be covered by the brine, but then they will shrink. They're ready when they're almost covered with brine and taste pleasantly tangy and are a mix of crunchy and soft. If needed, let them sit for 10 minutes longer.
- Drain the vegetables and pile them high on a plate. Serve at room temperature within 2 hours to enjoy them at their peak.
PICKLED BEAN SALAD
Very sweet and tangy. A good salad recipe to have around for an easy side or to take to potluck dinner.
Provided by SmHerndon
Categories Vegetable
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain the three cans of beans very well. Add to bowl with sliced onion. Mix together oil, vinegar and sugar. Add to beans and onions; stir.
Nutrition Facts : Calories 283, Fat 12.5, SaturatedFat 1.6, Sodium 146.5, Carbohydrate 40.5, Fiber 5.5, Sugar 27.3, Protein 4.4
CRUNCHY PICKLED BEAN SPROUT SALAD
Steps:
- To make the brine, in a small saucepan, combine the sugar, salt, vinegar, and water and heat over medium heat, stirring occasionally until the sugar and salt have dissolved. Remove from the heat and set aside to cool completely.
- Up to 2 hours in advance of serving, combine the bean sprouts, carrot, and scallions in a bowl. Pour the cooled brine over the vegetables and then use your fingers to toss the vegetables in the brine. Set aside to marinate for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, there won't be enough brine to cover the vegetables, but they will eventually shrink in volume. When the vegetables are ready for eating, the brine will almost cover them and they will have a pleasantly tangy flavor and lots of crunch. Taste to make sure they have sat long enough.
- Once you are satisfied with the flavor, drain the vegetables and pile them high on a plate. Serve them within 2 hours to enjoy them at their peak.
SPICY BEAN TOSTADAS WITH PICKLED ONIONS & RADISH SALAD
Tex-Mex goes healthy with these corn tortillas topped with chipotle kidney beans, pickled red onions, coriander and lime
Provided by Good Food team
Categories Dinner, Main course
Time 27m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.
- Heat 1 tbsp of the oil in a pan and fry the chopped onion and garlic until tender. Stir in the cumin and fry for 1 min more. Add the tomato purée, chipotle paste and beans, stir, then tip in half a can of water. Simmer for 5 mins, season, then roughly mash to a purée. (You can cook for a few mins more if it is a bit runny, or add a few splashes of water to thin.)
- Meanwhile, brush the tortillas with the remaining oil and place on a baking sheet. Bake for 8 mins until crisp. Spread the tortillas with the bean mixture. Mix the radishes and coriander with the pickled onions, then spoon on top. Serve with lime wedges.
Nutrition Facts : Calories 244 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
PICKLED THREE-BEAN SALAD BY BALL CANNING
How to make Pickled Three-Bean Salad by Ball Canning
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE green and yellow beans, lima beans, celery, onions and red pepper in a large stainless steel saucepan. Add boiling water to cover and bring to a boil over medium-high heat. Reduce heat and boil gently for 5 minutes, until vegetables are heated through.
- COMBINE sugar, mustard seeds, celery seeds, salt, vinegar and water in a separate stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until spices have infused the liquid.
- DRAIN hot vegetables and pack into hot jars leaving 1/2-inch headspace. Ladle hot pickling liquid into jar to cover vegetables leaving 1/2-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Makes about 5 to 6 (16 oz) pints
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love