Type what you have

Ingredients

• ✓ wax bean
• white sugar
• white vinegar
• canola oil
• black pepper
• kidney bean
• green bean
• green bell pepper
• green onion

Instructions

1. 1 Combine sugar, vinegar, oil, and black pepper in a small saucepan over medium-low to low heat; cook and stir until sugar is dissolved, 3 to 5 minutes. Off heat, cool slightly.
2. 2 Toss kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl until combined. Pour slightly cooled vinaigrette over bean-vegetable mixture; toss to coat.
3. 3 Cover the bowl with plastic wrap; marinate in the refrigerator before serving or freezing, at least 12 hours, stirring once or twice.
4. 4 Drain salad; serve using a slotted spoon.

By MistyK

Ingredients

• ✓ wax bean
• green bean
• kidney bean
• onion
• white sugar
• white vinegar
• vegetable oil
• salt
• black pepper
• celery seed

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Chill in refrigerator for at least 12 hours.
3. 3 Enjoy!

By JJOHN32

Ingredients

• ✓ wax bean
• red potato
• potato
• green bean
• mayonnaise
• dijon mustard
• celery
• dill
• salt
• pepper

Instructions

1. 1 Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
2. 2 In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.

By CHEF17411

Ingredients

• ✓ wax bean
• green bean
• kidney bean
• corn kernel
• sweet pea
• celery
• onion
• cucumber
• green bell pepper
• white vinegar
• sugar
• vegetable oil
• salt

Instructions

1. 1 Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
2. 2 Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
3. 3 Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

By ChristinaAB

Ingredients

• ✓ wax bean
• kidney bean
• green bean
• chickpea
• corn
• mushroom
• onion
• green bell pepper
• cider vinegar
• white sugar
• vegetable oil
• black pepper
• salt
• basil
• oregano
• white sugar

Instructions

1. 1 Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.
2. 2 Chill in refrigerator for 8 hours or overnight.
3. 3 Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.

By appagey

Ingredients

• ✓ wax bean
• green bean
• kidney bean
• onion
• white sugar
• white vinegar
• vegetable oil
• salt
• black pepper
• celery seed

Instructions

1. 1 Gather all ingredients.
2. 2 Mix green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed together in a large salad bowl; cover and chill in the refrigerator for at least 12 hours.

By Eleanor Johnson

Ingredients

• ✓ wax bean
• sugar
• cornstarch
• salt
• mustard
• water
• cider vinegar
• green bean
• red kidney bean
• onion
• green pepper

Instructions

1. 1 Stir sugar, cornstarch, salt, mustard, water, and vinegar together in a small saucepan over medium heat. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.
2. 2 Combine green beans, wax beans, kidney beans, onion, and green pepper in a large bowl; pour cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving.

By Kim

Ingredients

• ✓ wax bean
• green bean
• carrot
• turnip
• water
• salt
• potato
• heavy cream
• butter
• water
• flour

Instructions

1. 1 Gather all ingredients.
2. 2 Combine green beans, wax beans, carrots, and turnip in a stockpot; add water to cover.
3. 3 Stir in salt and bring to a boil. Reduce the heat and simmer for 30 minutes.
4. 4 Add potatoes and simmer until tender, about 30 more minutes.
5. 5 Stir in cream and butter.
6. 6 Whisk 1/2 cup water and flour together in a small bowl; mix into soup and cook until thickened, 3 to 5 minutes.

By VivianCleveland

Ingredients

• ✓ wax bean
• chickpea
• kidney bean
• black bean
• green bean
• green pepper
• onion
• celery
• white sugar
• salad oil
• vinegar
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine garbanzo beans, kidney beans, black beans, green beans, wax beans, green pepper, onion, and celery in a large bowl; toss to mix.
3. 3 Whisk together sugar, oil, vinegar, salt, and pepper in a separate bowl until sugar is dissolved; pour over bean mixture. Mix well.
4. 4 Refrigerate salad until ready to serve.
5. 5 Enjoy!

By chemjo

Ingredients

• ✓ wax bean
• green bean
• butter bean
• kidney bean
• baked bean
• pork
• mustard powder
• brown sugar
• chili powder
• worcestershire sauce
• tomato sauce
• tomato soup
• ground pork sausage
• onion
• garlic

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup.
3. 3 Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Saute the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture.
4. 4 Bake, covered, for 3 to 5 hours in the preheated oven, removing the lid for the final 45 minutes.

By Christine Paavola

Ingredients

• ✓ wax bean
• kidney bean
• lima bean
• green bean
• chickpea
• onion
• green bell pepper
• red bell pepper
• white sugar
• white vinegar
• vegetable oil
• dill weed
• rosemary
• basil
• salt

Instructions

1. 1 Mix all canned beans with onion and bell peppers in a large bowl.
2. 2 In a small saucepan, combine sugar, vinegar, oil, dill, rosemary, and basil. Season with salt and stir over medium heat without boiling until sugar dissolves.
3. 3 Pour warm dressing over bean mixture. Cover and marinate for at least 2 hours in the refrigerator before serving.

By jessica

Ingredients

• ✓ wax bean
• olive oil
• ground pork
• onion
• garlic
• sweet pea
• mushroom
• green bell pepper
• red bell pepper
• tomato sauce
• chili powder
• marjoram
• nutmeg
• salt

Instructions

1. 1 Heat olive oil in a large, deep skillet over medium heat. Cook and stir pork in hot oil until evenly browned and crumbly. Use a slotted spoon to remove pork to a plate, reserving juices in the skillet.
2. 2 Add onions and garlic to juices in the skillet and cook over medium heat, stirring occasionally, until tender. Mix in peas, beans, mushroom, and bell peppers. Cook and stir until vegetables are tender and heated through.
3. 3 Return pork to the skillet. Stir in tomato sauce; bring to a boil. Season with chili powder, marjoram, nutmeg, and salt. Reduce heat and simmer until chili thickens and flavors blend, about 45 minutes.

By TRIPSISTER

Ingredients

• ✓ wax bean
• bacon
• butter
• onion
• garlic
• green bean
• carrot
• chicken broth
• water
• salt
• potato
• heavy cream
• flour
• water

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate, then crumble and set aside.
2. 2 Meanwhile, melt 2 tablespoons butter in a large pot over medium heat. Stir in onion and garlic; cook and stir until garlic has softened and onion begins to turn golden brown, about 8 minutes. Scrape mixture into a small bowl. Remove garlic clove, mash, and return to the bowl.
3. 3 Place beans and carrots into the same pot. Pour in chicken broth and enough water to just cover the vegetables; season with salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15 minutes.
4. 4 Stir in potatoes and cook until tender, about 30 minutes. Stir in garlic-onion mixture, cream, and remaining 4 tablespoons butter; return to a simmer.
5. 5 Dissolve flour in 1/2 cup water and stir into the soup. Cook and stir until soup has thickened, 10 to 15 minutes. Serve with crumbled bacon.

By RedChef

Ingredients

• ✓ wax bean
• pepper
• salt
• parsley
• navy bean
• chickpea
• green bean
• green pea
• cauliflower
• mushroom
• onion
• parsnip
• green bell pepper
• celery
• carrot
• potato
• broccoli
• chicken broth

Instructions

1. 1 Combine chicken broth, broccoli, potatoes, carrots, celery, bell pepper, parsnip, onion, and mushrooms in a large stockpot over medium heat. Stir in cauliflower, peas, green beans, wax beans, chickpeas, navy beans, and parsley; season with salt and pepper. Cover partially with a lid and cook until vegetables are tender, about 30 minutes.

By Judy

Ingredients

• ✓ wax bean
• pork sausage
• green bean
• lima bean
• black bean
• barbecue baked bean
• chili bean
• tomato paste
• brown sugar
• barbecue sauce
• green bell pepper
• onion
• fennel seed

Instructions

1. 1 Place sausage in a skillet over medium heat, and cook until evenly brown, about 7 to 10 minutes. Drain grease, and transfer sausage to a slow cooker.
2. 2 Add wax beans, green beans, lima beans, and black beans into the slow cooker with sausage. Mix in baked beans with liquid and chili beans with liquid. Stir in tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.
3. 3 Cover slow cooker and cook on Low for at least 5 hours.

By Habeas Corpulent

Ingredients

• ✓ wax bean
• black pepper
• salt
• honey
• salad dressing
• rosemary
• parsley
• black olive
• green olive
• red bell pepper
• green bell pepper
• red onion
• celery
• chickpea
• green bean
• kidney bean
• black bean

Instructions

1. 1 Drain all beans and transfer to a large bowl. Add celery, onion, bell peppers, olives, parsley, and rosemary.
2. 2 Mix Greek salad dressing and 1 tablespoon honey together. Taste and continue to add more honey as desired. Pour on salad and mix until evenly distributed. Season with salt and pepper.
3. 3 Cover and refrigerate for 2 to 3 hours before serving.

By Susan