Cold Bean Salad Food

COLD BEAN SALAD

Cold Bean Salad image

Ann Mulford's recipe for Two-Bean Salad doesn't disappoint. The Lincolnville, Maine, reader says, "This mixed salad sure is a winner. I make it a day or so ahead of time and it marinates in the refrigerator. It's simple, just stir every 12 hours." She adds, "And leftovers are great over rice or noodles."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2/3 cup shredded Swiss cheese
1/2 cup chopped onion
1 can (3.8 ounces) sliced ripe olives, drained
1/4 cup chopped celery
1/4 cup each chopped green, sweet red and orange peppers
1/3 cup balsamic vinaigrette

Steps:

In a large bowl, combine the beans, cheese, onion, olives, celery and peppers. Drizzle with vinaigrette; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 529mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 7g fiber), Protein 10g protein.

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

FIVE-BEAN SALAD

Five-Bean Salad image

In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 15 servings.

Number Of Ingredients 11

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, rinsed and drained
1 package (9 ounces) frozen cut green beans, thawed
2 small onions, chopped
1 cup white vinegar
3/4 cup sugar
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 161 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

COOL BEANS SALAD

Cool Beans Salad image

This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cups cooked basmati rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
4 green onions, sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro

Steps:

In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

Nutrition Facts : Calories 440 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 659mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 12g protein.

COLD 3 BEAN SALAD

Cold 3 Bean Salad image

I love this recipe. I have been making this for so long. I suppose it is the typical bean salad but I love it.

Provided by FrenchBunny

Categories < 15 Mins

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can kidney beans (drained and rinsed)
1 (15 ounce) can cut green beans
1 lb wax bean (Yellow)
1 onion (thinly sliced)
1/3 cup vegetable oil
3/4 cup sugar
2/3 cup vinegar
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon celery seed

Steps:

Mix all ingredients well together. Chill overnight for best flavors.

Nutrition Facts : Calories 187.8, Fat 7.7, SaturatedFat 1, Sodium 357.2, Carbohydrate 27.6, Fiber 4.4, Sugar 16.7, Protein 3.7

DAD'S COLD BEAN SALAD

Dad's Cold Bean Salad image

Great for a cookout. Best if made the day before and refrigerated so the flavors combine. You can lighten up the recipe by substituting the sugar for 1 1/2 times it's amount of Splenda.

Provided by gingersnap081

Categories Vegetable

Time 15m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup salad oil
1 tablespoon water
3/4 teaspoon paprika
1 teaspoon salt
1 1/2 cups sugar
1/2 cup white vinegar
1 (8 ounce) can corn, with bell peppers, drained
1 (8 ounce) can cut yellow beans, drained
1 cup frozen peas
3 (8 ounce) cans green beans, undrained
1 (8 ounce) can baby lima beans, drained
1 (16 ounce) can chili beans
4 stalks celery, diced
1/2 red pepper, diced
1 small onion, diced

Steps:

Whisk together or shake in shaker: salad oil, water, paprika, salt, sugar and vinegar.
Add dressing to remaining ingredients.
Refrigerate overnight before serving.

COLD PORK AND BEAN SALAD

Cold Pork and Bean Salad image

Make and share this Cold Pork and Bean Salad recipe from Food.com.

Provided by chaulot

Categories Low Cholesterol

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 (1 lb) cans pork and beans
1 cup diced celery
1 cup chopped cucumber
1 chopped small onion
3 tablespoons vinegar
1 tablespoon molasses
salt and pepper

Steps:

Let set in the refridgerator a minimum of 4 hours before serving.

Nutrition Facts : Calories 276.1, Fat 3.6, SaturatedFat 1.4, Cholesterol 15.9, Sodium 963.4, Carbohydrate 53.6, Fiber 13.4, Sugar 4.8, Protein 12.4

EASY COLD GREEN BEAN SALAD

Easy Cold Green Bean Salad image

What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.

Provided by barbara

Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds fresh green beans, trimmed
½ cup balsamic vinegar
⅓ cup extra-virgin olive oil
1 small sweet onion, thinly sliced
1 clove garlic, minced
2 teaspoons chopped fresh parsley
1 teaspoon white sugar
1 teaspoon salt
freshly ground black pepper to taste

Steps:

Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 15.9 g, Fat 12.7 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 402.6 mg, Sugar 6.3 g

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