Bean Salad Pantry Friendly Healthy Food

BEAN SALAD - PANTRY FRIENDLY & HEALTHY

Bean Salad - Pantry Friendly & Healthy image

Serve as a side dish or see variations below. I created this to accommodate using all pantry ingredients to help use my food storage more efficiently.

Provided by ct in ut

Categories Beans

Time 2h7m

Yield 1 cup approx. sides, 10 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons vinegar, white
1 teaspoon garlic powder
1 teaspoon oregano, dried
1 (14 1/2 ounce) can tomatoes, diced with lime juice & cilantro, well drained
1 (15 ounce) can corn, super sweet variety, well drained
1 (15 ounce) can black beans, well drained
1 (15 ounce) can garbanzo beans, well drained
1 (15 ounce) can kidney beans, well drained

Steps:

Blend first 3 ingredients in a big serving bowl.
Add remaining ingredients & blend all together.
Marinate for at least 2 hours preferable in fridge or also good at room temperature.
Serve & enjoy.
Notes:
I use "low sodium" vegetables when possible. Cut out spices & use plain tomatoes if you want a more mild flavored Bean Salad.
Variations: Make into complete meals.
Taco Salad: add 26 ounces (2, 13 oz cans) chicken breast, 1 TB cumin, 1 ts black pepper, put on tortilla chips.
Baked Potato Bar: use as a topping.
Casserole Style: use the drained vegetable juices to cook long grain white rice in & serve bean salad on top with a cheese sauce.

Nutrition Facts : Calories 177.1, Fat 1.6, SaturatedFat 0.2, Sodium 256.1, Carbohydrate 33.9, Fiber 8.4, Sugar 3.8, Protein 8.9

THREE BEAN SALAD

Three Bean Salad image

Provided by Geoffrey Zakarian

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 16

Ingredients

One 15-ounce can chickpeas
One 15-ounce can black beans
One 15-ounce can butter beans
1 clove garlic
1 teaspoon honey
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/4 cup olive oil
1 teaspoon zaatar
Kosher salt and freshly ground black pepper
Juice of 1 lemon
3 tablespoons fresh mint leaves, chopped
3 tablespoons fresh parsley leaves, chopped
3 tablespoons fresh tarragon, chopped
4 stalks celery, finely diced
1/2 red onion or 1 shallot, small dice

Steps:

Drain and rinse all the beans in a colander. Set aside and allow to fully dry.
Grate the garlic on a rasp over a large bowl. Whisk in the honey, Dijon, vinegar, olive oil, zaatar, salt, pepper, lemon juice, 1 tablespoon mint, 1 tablespoon parsley and 1 tablespoon tarragon. Add the celery, diced onion and the beans, then 1 more tablespoon of each herb, and toss to coat. Garnish with the remaining tablespoon of each herb. Serve immediately or store in the fridge until ready to serve, for up to 3 days.

BEST BEAN SALAD

Best Bean Salad image

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Provided by chemjo

Categories Salad Beans Three Bean Salad Recipes

Time 8h20m

Yield 18

Number Of Ingredients 13

Ingredients

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

Steps:

Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g

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