Bean And Garden Vegetable Salad Food

GARDEN BEAN SALAD

Garden Bean Salad image

Provided by Food Network Kitchen

Time 1h25m

Yield 4-6 servings

Number Of Ingredients 10

Ingredients

1 small red onion, finely diced
1/4 cup apple cider vinegar
2 teaspoons sugar
Kosher salt
1/4 cup extra-virgin olive oil
1 15-ounce can white beans, drained and rinsed
3/4 pound green and/or wax beans, trimmed and halved
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
Freshly ground pepper

Steps:

Soak the diced onion in cold water, 10 minutes.
Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. Drain the onion and pat dry, then add to the dressing. Stir in the white beans.
Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour.
Before serving, stir the parsley and chives into the salad and season with salt and pepper.

WHITE BEAN & VEGGIE SALAD

White Bean & Veggie Salad image

This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.

Provided by Katie Webster

Categories Quick & Easy Low-Calorie 20-Minute Dinner Recipes

Time 10m

Number Of Ingredients 8

Ingredients

2 cups mixed salad greens
¾ cup veggies of your choice, such as chopped cucumbers and cherry tomatoes
⅓ cup canned white beans, rinsed and drained
½ avocado, diced
1 tablespoon red-wine vinegar
2 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
Freshly ground pepper to taste

Steps:

Combine greens, veggies, beans and avocado in a medium bowl. Drizzle with vinegar and oil and season with salt and pepper. Toss to combine and transfer to a large plate.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.7 g, Fat 24.6 g, Fiber 13.3 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 321.3 mg, Sugar 2.9 g

BEAN AND VEGETABLE SALAD

Bean and Vegetable Salad image

"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1-1/2 cups frozen peas
1-1/2 cups frozen corn
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 176 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 358mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

MIDDLE EASTERN VEGETABLE SALAD

Middle Eastern Vegetable Salad image

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

Steps:

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

FRESH GARDEN VEGETABLE SALAD

Fresh Garden Vegetable Salad image

When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. -Ramona Sailor of Buhl, Idaho

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 medium tomatoes, quartered
1 medium green pepper, julienned
1 medium onion, sliced and separated into rings
1/3 cup cider vinegar
1/4 cup sugar
1-1/2 teaspoons celery seed
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
1 large cucumber, peeled and sliced

Steps:

In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. , Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.

Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

MARINATED VEGETABLE AND BEAN SALAD

Marinated Vegetable and Bean Salad image

This recipe was inpired by a salad dressing recipe that I made for 1-2-3 Hits Tag, recipe #372633 - I tagged the dressing, but had no lettuce, so I came up with a salad to go with it. It turned out fantastic, so I'm posting it here. Cook time does not include overnight marinade time. Yes, it makes alot, but it's easily scaled down. Note that for easier measuring, 4 tbsp = 1/4 cup.

Provided by Katzen

Categories Vegetable

Time 20m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 13

Ingredients

4 stalks celery, chopped
6 carrots, chopped
2 stalks broccoli, chopped
3 bell peppers, chopped (I used yellow, red, and green)
1 head cauliflower, chpped
1 red onion, chopped
1 (19 ounce) can kidney beans, drained and rinsed (sub any other beans)
4 tablespoons chives, chopped
13 tablespoons olive oil
9 tablespoons white wine vinegar
1/4 teaspoon sugar
2 1/2 teaspoons Dijon mustard
salt & pepper

Steps:

Combine veggies and beans in large, sealable, container.
Blend chives, oil, vinegar, sugar, mustard, salt and pepper with immersion blender, or whisk together well.
Add dressing to veggies, seal container, shake well, and allow to marinate overnight. Shake the container whenever you open the fridge to distribute the marinade.

HEALTHY GARDEN SALAD

Healthy Garden Salad image

Edamame (green soybeans), corn, cherry tomatoes and black beans combine to make a colorful salad with a light lime vinaigrette dressing.

Provided by Kitties 2

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Yield 8

Number Of Ingredients 12

Ingredients

5 tablespoons red wine vinegar
3 tablespoons grapeseed oil
⅓ cup chopped fresh cilantro
2 limes, juiced
1 teaspoon white sugar
¾ teaspoon salt
2 cloves garlic, minced
1 (1 pound) package frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained

Steps:

In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 33.4 g, Fat 9.8 g, Fiber 8.7 g, Protein 13.1 g, SaturatedFat 1.1 g, Sodium 438.3 mg, Sugar 3.1 g

MARINATED VEGETABLE BEAN SALAD

Marinated Vegetable Bean Salad image

Canned beans make this colorful salad hearty...and bottled Italian dressing is an easy and tasty topper.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield about 20 servings.

Number Of Ingredients 11

Ingredients

2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) cut green beans, drained
2 cans (14-1/2 ounces each) wax beans, drained
1 jar (10 ounces) small pimiento-stuffed olives
6 cups fresh broccoli florets, finely chopped (about 2 pounds)
2 medium green peppers, chopped
2 medium sweet red peppers, chopped
1 medium red onion, chopped
1 teaspoon dried basil
1/2 teaspoon garlic salt
1 bottle (16 ounces) Italian salad dressing

Steps:

In a large salad bowl, combine the first 10 ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate overnight. Stir before serving.

Nutrition Facts : Calories 143 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 816mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

BLACK BEAN VEGETABLE SALAD

Black Bean Vegetable Salad image

WHEN I had a large vegetable garden, I had fun creating recipes, depending on what was ready for picking. I've found this salad complements meat or fish entrees and can be served even if you have another vegetable as a side dish. -Mildred Sherrer, Bay City , Texas

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3 cups fresh or frozen corn
1 can (15 ounces) black beans, rinsed and drained
3 medium tomatoes, seeded and diced
1 cup chopped green pepper
1 cup chopped sweet red pepper
DRESSING:
1/4 cup olive oil
3 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein.

More about "bean and garden vegetable salad food"

OTTOLENGHI'S GREEN BEAN SALAD | RECIPETIN EATS

Web Jul 5, 2021 Option 1: 1/2 cup roughly chopped coriander plus 1/4 cup chopped dill (ie chop first, then measure) Option 2: 1/2 cup roughly …
From recipetineats.com
4.8/5 (12)
Total Time 25 mins
Category Side Salad
Calories 230 per serving

See details

BEAN SALAD WITH BARLEY AND ROASTED VEG: A HEALTHY AND …

Web May 13, 2019 23 recipes as fresh and healthy as Canada's new food guide This Farro and Mushroom Salad is equally elegant and hearty — perfect for spring feasts and Sunday batch-cooks Comments
From cbc.ca

See details

THE SALAD BOWL - 15 PHOTOS & 38 REVIEWS - 5230 N VIRGINIA …

Web The Bambino looked pretty yummy with banana, cocoa powder, chocolate chips, and almond milk. Next year! It's a little hard to find. It's on the beach road, near the RT12, …
From yelp.com
125 Yelp reviews
Location 5230 N Virginia Dare Trl Kitty Hawk, NC 27949

See details

MEDITERRANEAN VEGETABLE AND BEAN SALAD RECIPE - CHEF BILLY PARISI

Web Jun 24, 2022 Place the cut vegetables on a sheet tray lined with parchment paper and coat in olive oil, salt, and pepper. Add the vegetables to a hot grill (450° to 550°) and cook for …
From billyparisi.com

See details

FRESH VEGETABLES & SALADS | ALDI US

Web Sweet Kale Chopped Salad Kit. Amountsee price in store * Quantity 12 oz. Little Salad Bar. Chef Salad Bowl. Amountsee price in store * Quantity 7.75 oz. Little Salad Bar. Chicken …
From aldi.us

See details

GREEN BEAN SALAD WITH BASIL, BALSAMIC, AND PARMESAN RECIPE

Web May 2, 2022 Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to …
From simplyrecipes.com

See details

GREEN BEAN SALAD RECIPES

Web 50 Ratings Greek Green Bean Salad with Feta and Tomatoes 15 Ratings Green Papaya Salad 24 Ratings Cold Green Bean Salad 53 Ratings Green Bean Salad 72 Ratings …
From allrecipes.com

See details

THE 15 BEST SALAD RECIPES THAT WILL BLOW YOU AWAY

Web 22 hours ago Salmon Bean Salad. Vicky Wasik. Here, cooked salmon gets flaked into an easy, hearty salad with plump cranberry beans and peppery arugula. Salmon Bean …
From seriouseats.com

See details

PUBLIX SPRING VEGETABLE SOUP RECIPE - NAUTILUSVA.COM

Web Home. About Us; Staff; Camps; Scuba. Scuba Certification; Private Scuba Lessons; Scuba Refresher for Certified Divers; Try Scuba Diving; Enriched Air Diver (Nitrox)
From nautilusva.com

See details

HOW TO MAKE A QUICK AND HEALTHY GRILLED GARDEN VEGETABLE SALAD

Web Jul 31, 2019 Combine everything in a bowl. Now that the vegetables are grilled, the walnuts are toasted, and the vinaigrette is made, all that's left to do is assemble the …
From foodandwine.com

See details

LEMON-PARSLEY BEAN SALAD — GUARDIAN LIFE — THE GUARDIAN …

Web Feb 26, 2023 Preparation. In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley, and dill (or mint). Make the lemon dressing: …
From guardian.ng

See details

EASY LEMON-MARINATED WHITE BEAN AND VEGETABLE SALAD | KITCHN

Web Aug 27, 2020 Easy Lemon-Marinated Bean and Vegetable Salad Print Recipe Creamy white beans and crunchy vegetables marinated in a honey-lemon vinaigrette is the …
From thekitchn.com

See details

SALSA MEXICAN GRILL NUTRITION INFORMATION

Web Home. About Us; Staff; Camps; Scuba. Scuba Certification; Private Scuba Lessons; Scuba Refresher for Certified Divers; Try Scuba Diving; Enriched Air Diver (Nitrox)
From nautilusva.com

See details