THREE-BEAN SALAD WITH CORIANDER CHILI DRESSING
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- In a large saucepan combine the black beans with triple their volume of cold water and in another large saucepan combine the white beans with the same proportion of cold water. Bring the water to a boil and simmer the beans, uncovered, for 2 minutes. Remove the pans from the heat and let the beans soak for 1 hour. Drain each pan of beans separately in a colander. In each pan put 2 1/2 quarts water and stir the black beans into the water in one pan, the white beans into the water in the other. Cook the beans at a bare simmer, testing for doneness every 5 minutes, for 15 to 40 minutes, or until they are just tender but still hold their shape. Drain the beans and let them cool to warm.
- In a blender purée 1 of the garlic cloves, the jalapeños, and 1 cup of the coriander with 1/3 cup of the lemon juice, 2/3 cup of the oil, and salt to taste, scraping down the side of the blender, until the dressing is smooth. In a very large bowl toss the beans with the dressing and let them marinate, covered and chilled, stirring occasionally, overnight. The salad may be prepared up to this point 1 day in advance and kept covered and chilled.
- In a saucepan of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In the blender purée the remaining garlic clove and the remaining 1 cup coriander with the remaining 2 tablespoons lemon juice, the remaining 1/3 cup oil, and salt to taste, scraping down the side of the blender, until the dressing is smooth. Add the green beans and the dressing to the bowl of dressed beans, toss the salad well, and serve at room temperature.
CHICKPEA AND BLACK BEAN SALAD WITH CHILI LIME DRESSING
I got the concept of this recipe from a Canadian Living magazine, but changed it around a bit....cut the oil and kicked up the seasonings I liked it so much, I was having it for breakfast.
Provided by Abby Girl
Categories Black Beans
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- In saucepan, bring water to a boil. Add green beans and cook until tender crisp, about 5 minutes. (If using frozen corn, add to the beans and cook for 1 minute) Drain and chill in cold water; drain and set aside.
- Drain and rinse chickpeas and black beans thoroughly; place in a large bowl. Add orange pepper, corn and onions; set aside.
- CHILI LIME DRESSING: Combine the ingredients; pour over the beans and toss to coat (Can be made ahead: cover and chill for up to 24 hours).
- Adjust seasoning to personal preference.
- Options:
- Add/or change to red pepper.
- Add/or change to red kidney beans.
KIDNEY BEAN SALAD WITH CHILI AND CORIANDER
Provided by Moira Hodgson
Categories lunch, salads and dressings
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the beans in a large saucepan and pour in enough water to cover them. Bring to boil, drain and add fresh water to cover. Add the cumin, garlic, chili, onion, bay leafs, salt and pepper. Simmer gently, covered, for about one hour, or until cooked (add more water if the beans start to get too dry).
- In a large serving bowl combine the tomatoes, onion, jalapeno pepper and oregano. Drain the beans, add them to the tomatoes and toss.
- Mix the olive oil with the juice of the lime (adding the juice to taste) and the vinegar. Season with salt and pepper and add to the beans. Toss thoroughly.
- Just before serving, add the coriander and mix well.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 15 grams, Carbohydrate 43 grams, Fat 18 grams, Fiber 17 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 531 milligrams, Sugar 6 grams
GREEN BEAN FETA SALAD
A great recipe to take to a cook out or pitch-it. Fairly easy to make and you can make it ahead of time since its a chilled dish.
Provided by tabalt711
Categories Vegetable
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Cook green beans in boiling salted water to cover 8 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain and pat dry. Place in serving bowl; cover and chill at least 2 hours.
- 2. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.
- 3. Add chopped onion and 1/2 cup of LemonVinaigrette prepared in step 2 to beans, tossing to coat. Sprinkle with feta and walnuts. (you can use leftover vinaigrette to marinate artichoke hearts or chicken breasts.).
Nutrition Facts : Calories 303.1, Fat 27.4, SaturatedFat 5.2, Cholesterol 11.1, Sodium 271.9, Carbohydrate 12.5, Fiber 4.8, Sugar 3.5, Protein 5.6
CHILI-SPICED BEAN SALAD
Make and share this Chili-spiced Bean Salad recipe from Food.com.
Provided by Vino Girl
Categories Corn
Time 20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine all salad ingredients together except for the lettuce.
- Make dressing by combining all the ingredients in a small bowl, and stirring well.
- Pour dressing over salad, and mix lightly.
- Cover and refrigerate for 4 hours or overnight.
- Stir lightly before serving on lettuce leaves.
Nutrition Facts : Calories 456.2, Fat 22.3, SaturatedFat 3.1, Sodium 832.9, Carbohydrate 53.5, Fiber 13.7, Sugar 2.6, Protein 14.8
PASTA AND BEAN SALAD WITH CUMIN AND CORIANDER DRESSING
Make and share this Pasta and Bean Salad With Cumin and Coriander Dressing recipe from Food.com.
Provided by Annisette
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta in large pot of rapidly boiling salted water until al dente. Drain well.
- In a large pan, heat the oil. Add the leek and bell pepper and stir-fry over medium heat for 2-3 minutes. Add spinach and mushrooms and toss together for about 1 minute, or until spinach just begins to wilt. Set aside.
- Make the dressing: mix garlic, cumin, coriander, and vinegar together in a bowl. Gardually whisk in the olive oil.
- In a salad bowl, toss the pasta, vegetables, beans, chives, and black pepper. Add the dressing and toss. Sprinkle sunflower seeds over the top and serve.
Nutrition Facts : Calories 580.2, Fat 28.6, SaturatedFat 3.8, Sodium 16.2, Carbohydrate 64.9, Fiber 10.2, Sugar 3.3, Protein 18.5
GREEN BEAN AND FETA SALAD
A tasty salad using fresh green beans and feta cheese in a tangy dressing.
Provided by LIZ1888
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 4h35m
Yield 5
Number Of Ingredients 12
Steps:
- Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
- For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!
Nutrition Facts : Calories 259.3 calories, Carbohydrate 15.8 g, Cholesterol 20.2 mg, Fat 19.9 g, Fiber 5 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 618.4 mg, Sugar 6.4 g
BEAN, CHICKPEA & FETA SALAD
This satisfying veggie supper is full of summer flavours, and it's on the table in 15 minutes
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas.
- In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.
Nutrition Facts : Calories 404 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 2.92 milligram of sodium
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