Any recipes for bean salads?

Title: Bean-Vegetable Combo
Categories: Salads
Yield: 2 servings

1/3 c Onion, chopped
1/2 c Carrot, diced
1 Bay leaf
1 ts Margarine
2 c Cabbage
-(cut in 1-inch pieces)
1/4 ts Salt
1 ds Pepper
1 ds Garlic powder
1 c Dry pea (navy) beans
-cooked, unsalted, drained*
2 tb Bean cooking liquid
-OR- water
1 tb Green pepper
-(finely chopped)

2 servings of about 1 cup each 80 calories per serving with
bean liquid 66 calories per serving with water

1. Stir-fry onion, carrot, and bay leaf in margarine in
hot frypan for 5 minutes.

2. Stir in cabbage. Sprinkle with seasonings. Cover and
cook over low heat until cabbage is tender but
crisp–about 5 minutes.

3. Add remaining ingredients. Heat to serving
temperature–about 5 minutes. Stir as needed to prevent
sticking.

4. Remove bay leaf.

*NOTE: 1 cup canned navy beans, drained, may be used in
place of cooked dried beans; then omit salt in step 2.
About 196 calories per serving with bean liquid; 180 with
water.
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BEAN SALAD FRANCAISE (OR PARISIENNE)
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Idaho Red Beans
1/2 c Idaho Pinto Beans
1/2 c Great Northern Beans
3/4 c Celery
1/2 c Sliced radishes
1/2 c Sliced cucumber
1/4 c Sliced green onion
1/4 c Olive or salad oil
2 tb Lemon juice
1 tb Tarragon vinegar
1/2 ts Salt
Freshly ground black pepper
Lettuce
Skewered cubed cold meat
Skewered cubed vegetables

Soak and cook beans according to directions. Drain and
cool beans. Combine beans and vegetables. Beat
together oil, lemon juice, vinegar, garlic and
seasonings. Pour dressing over beans and toss to coat
thoroughly. Chill for 2 hours. Serve on lettuce-lined
plate garnishing with skewered cold meat and
vegetables. Makes 6 servings.
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ENSALADA GUANAJUATO (FIVE BEAN SALAD GUANAJUATO STYLE)
Serving Size : 6 Preparation Time :0:00
Categories : Salads Beans
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Drained OR canned cooked
-pinto beans
1 c Drained cooked black beans
1 cn (8-3/4 oz) garbanzo beans,
-drained
1 cn (8 oz) cut green beans,
-drained
1 c Drained canned wax beans
1/2 Green pepper, cut in thin
-strips
1/4 Red onion, thinly sliced
6 tb Vegetable oil
3 tb Vinegar [I increased vinegar
-by 50 percent. K.B.]
1/2 ts Salt
1/4 ts Dried leaf oregano, crushed
1/8 ts Garlic powder
Freshly ground black pepper
1 Tomato, chopped, drained
3 tb Mayonnaise

If cooking your own pinto and black beans, cook until firm-tender and not mushy.Combine pinto beans, black beansm garbanzo beans, green beans and wax beans in a large bowl. Add green pepper and red onion. In a small bowl, mix oil, vinegar, salt, oregano, garlic powder and black pepper to taste. Pour over salad and toss gently but thoroughly. Cover and refrigerate overnight. Just before serving, add tomatoes and mayonnaise. Toss until well blended.
Makes 6 to 8 servings.
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Title: THREE BEAN VINAIGRETTE
Categories: Main dish, Salads, Vegetarian
Yield: 6 servings

30 oz Three bean salad, canned
3 c Cooked rice
15 oz Kidney beans, canned
— drained and rinsed
6 oz Marinated artichokes
— (canned), drained
1 ts Cracked black pepper
1/2 ts Salt
Lettuce leaves

Drain cans of three bean salad, reserving liquid from 1 can; discard
remainder. Combine beans, reserved liquid, rice, kidney beans,
artichoke hearts, pepper and salt in large bowl. Toss and chill.
Serve over lettuce leaves.
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Enjoy the wholesome goodness of my world famous carrot and bean salad:

2 cups thinly sliced wholesome carrots
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
1 cup thinly sliced celery
2 tablespoons lemon juice
2 teaspoons olive oil
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/2 cup minced fresh cilantro

DIRECTIONS
1.Place wholesome carrots in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil;cover and steam for 5-6 minutes or until crisp-tender. Immediately place wholesome carrots in a bowl of ice water. In another bowl, combine the garbanzo beans and celery. Drain wholesome carrots and add to bean mixture.
2.In a small bowl, whisk the lemon juice, oil, lemon-pepper and salt. Pour over wholesome carrot mixture and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, stir in cilantro.