Cheese And Red Bean Salad Food

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RED BEAN SALAD



Red Bean Salad image

Provided by Rachael Ray : Food Network

Time 10m

Yield 1 1/2 quarts of salad, 6 servi

Number Of Ingredients 9

2 (15-ounce) cans dark red kidney beans, rinsed and drained well
1 red bell pepper, seeded and chopped
3 scallions, chopped, whites and greens
1 rib celery, chopped
1/4 cup (a couple of handfuls) chopped flat-leaf parsley
1 cup sweet red pepper relish
2 tablespoons (2 turns around the bowl in a thin stream) light olive oil or vegetable oil
1 tablespoon (2 splashes) white distilled vinegar
Coarse salt and pepper

Steps:

  • Combine all ingredients in a medium bowl and toss well; adjust seasonings.

CHEESE AND BEAN SALAD



Cheese and Bean Salad image

This hearty chilled salad couldn't be easier to make. A can each of red and black beans, some cheese and veggies, a little dressing-and that's it!

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield Makes 8 servings, 3/4 cup each.

Number Of Ingredients 6

1 can (15 oz.) red beans, drained, rinsed
1 can (15 oz.) black beans, drained, rinsed
1 cup KRAFT Cheddar & Monterey Jack Cheese Cubes
1/2 cup shredded carrots
1/2 cup celery slices
1/2 cup prepared GOOD SEASONS Italian Dressing Mix

Steps:

  • Mix all ingredients except salad dressing in large bowl.
  • Add salad dressing; mix lightly. Cover.
  • Refrigerate at least 1 hour or before serving.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 10 g

CHEESE AND RED BEAN SALAD



Cheese and Red Bean Salad image

I haven't tried this yet but it sounds yummy and I wanted to get it on here so I don't have to dig through my recipes when I decide to try it. It's from the Famous Brand Name Cookbook.

Provided by pesce_gurl

Categories     Cheese

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (16 ounce) container cottage cheese
1 (15 1/2 ounce) can kidney beans, rinsed and drained
1/2 cup chopped green pepper
1/2 cup sliced pimento stuffed olive
1/2 cup chopped onion
1/4 teaspoon seasoned pepper
lettuce leaf

Steps:

  • In large bowl, combine all ingredients except lettuce; mix well. Chill. Serve on lettuce. Refrigerate leftovers.

Nutrition Facts : Calories 152.2, Fat 4.1, SaturatedFat 2.4, Cholesterol 12.2, Sodium 547.1, Carbohydrate 14.8, Fiber 3.6, Sugar 2.5, Protein 14.2

BEAN, CHICKPEA & FETA SALAD



Bean, chickpea & feta salad image

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

400g green beans , trimmed and halved
3 tbsp olive oil
2 x 400g can chickpeas , rinsed and drained
1 garlic clove , roughly chopped
7 sundried tomatoes in oil, drained
2 whole roasted red peppers from a jar
1 tbsp sherry vinegar
200g pack feta cheese , broken into chunks

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

RED KIDNEY BEAN SALAD



Red Kidney Bean Salad image

This is a complimentary dish served by a local upscale restaurant. They serve it before you receive your salad along with a dish of fresh vegtable sticks and olives. I can make a meal on just on the veggies and this bean salad. (Prep time does not include the overnight chilling).

Provided by Merlot

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 (16 ounce) cans red kidney beans, drained & rinsed
1 cup chopped onion
1 cup chopped celery
1 cup mayonnaise
1/4 cup oil
1 tablespoon regina red wine vinegar
1/4 cup sweet pickle relish, drained
1 pinch sugar
salt & pepper

Steps:

  • Mix mayonnaise, oil vinegar, sugar, salt and pepper.
  • Add onions and stir well.
  • Then add the celery, beans and relish.
  • Chill overnight.

THREE BEAN SALAD WITH FETA CHEESE



Three Bean Salad with Feta Cheese image

I had been looking for a bean salad recipe but couldn't find one that really stood out to me. I decided to make one myself. It turned out so well, all of my friends ask for the recipe!

Provided by MICAHGIBSON

Categories     Salad     Beans     Three Bean Salad Recipes

Time 2h30m

Yield 8

Number Of Ingredients 12

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 (14.5 ounce) can great northern beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
½ cup crumbled feta cheese
¼ cup grated red onion
½ teaspoon Greek seasoning
½ teaspoon garlic powder
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 tablespoons honey mustard
1 dash Worcestershire sauce

Steps:

  • Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
  • Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 32.8 g, Cholesterol 8.5 mg, Fat 16.9 g, Fiber 9.9 g, Protein 11.6 g, SaturatedFat 3.5 g, Sodium 627 mg, Sugar 3 g

RED BEANS WITH CHEESE



Red Beans With Cheese image

Cotija, a crumbly, aged white cheese, comes together with mashed kidney beans in this Mexican dish.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 25m

Number Of Ingredients 8

2 cans (19 ounces each) kidney beans (about 4 cups), drained and rinsed
2 cans (14 1/2 ounces each) low-sodium chicken stock (about 4 cups)
2 bay leaves
1 medium onion, quartered
1 fresh jalapeno chile with seeds, quartered
1/2 teaspoon ground cumin
Coarse salt
1/4 cup grated cotija cheese

Steps:

  • Put beans, stock, bay leaves, onion, jalapeno, cumin, and 1/2 teaspoon salt into a medium saucepan. Bring to a boil. Reduce to a brisk simmer. Cook 15 minutes, stirring occasionally. Strain, reserving 1/2 cup cooking liquid; discard onion, jalapeno, and bay leaves.
  • Return beans and reserved cooking liquid to pan, and stir in 2 tablespoons cheese. Mash slightly with a potato masher until about half of the beans are broken down, leaving remaining beans whole. Season with salt, if desired. Cover with foil until ready to serve. Serve warm, sprinkled with remaining 2 tablespoons cheese.

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