COLD GREEN BEAN SALAD
Another simple summer salad. Actually good anytime.
Provided by Kathie Carr
Categories Other Salads
Time 10m
Number Of Ingredients 7
Steps:
- 1. Combine all ingredients and chill for at least 1 hour before serving. Grind a bit of pepper on salad just before serving. Marzetti dressing is available at most supermarkets and at WalMart in the cold produce section.
RIDICULOUSLY EASY BEAN SALAD
The beans you choose to use for this simple bean salad is up to you. Both canned or home cooked beans will work. When using canned, drain and rinse the beans first before adding to the salad.
Provided by Adam and Joanne Gallagher
Categories Salad, Side Dish
Time 10m
Yield Makes about 6 cups
Number Of Ingredients 12
Steps:
- Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This step helps to remove some of the 'raw' flavor of the onion so that it does not overpower the salad.
- Meanwhile, in the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of honey or maple syrup to balance out the vinegar.
- Add the beans, drained onion, cucumber, parsley, capers and dried oregano. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.
- The salad will keep stored in an airtight container in the fridge up to 4 days.
Nutrition Facts : ServingSize about 1/2 cup, Calories 135, Fat 6.3g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 343.5mg, Carbohydrate 16g, Fiber 4.3g, Sugar 3.2g, Protein 4.7g
THREE BEAN SALAD
Who doesn't love an easy three bean salad, perfect for summer picnics and potlucks?! This classic American picnic salad has cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing.
Provided by Elise Bauer
Categories Salad Side Dish Make-ahead Quick and Easy Bean Bean Salad Black Beans Picnic Salad Salad
Time 10m
Yield 8
Number Of Ingredients 14
Steps:
- Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
- Chill and serve: Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.
Nutrition Facts : Calories 280 kcal, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 9 g, Protein 12 g, SaturatedFat 1 g, Sodium 845 mg, Sugar 11 g, Fat 7 g, ServingSize Serves 4 to 8, UnsaturatedFat 0 g
COLD BEAN SALAD
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
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.
GREEN BEAN SALAD (EASY ITALIAN RECIPE - SERVED COLD OR HOT)
A super quick and easy hot or cold green bean salad, popular in Italy.
Provided by adapted by Christina Conte
Categories Side Dishes
Time 18m
Number Of Ingredients 5
Steps:
- Snap off the end(s) of the green beans and wash well (if they are fresh). If the beans are really long, you can cut/snap them in half. Frozen bean will be ready to use.
- Heat enough water in a pot to just cover the beans and bring to a boil. When boiling, toss in the beans. Cover and simmer for 5 minutes then add about ½ tsp of salt. Check to see if they are ready, but you may need to continue cooking for another 1 to 5 minutes. The size of the beans will determine how long they need to cook (mine were ready in about 8 mins).
- If you want to cool them quickly, or you might have cooked them longer than you wanted to, run them under cold water. If not, just drain and put into a bowl.
- Add the sliced garlic (if using). If not using garlic, you can add a strong wine vinegar. In Italy, it's either with garlic or vinegar, but not both (according to my mother). Drizzle the extra virgin olive oil over the beans. Add the red wine vinegar if you didn't add garlic, and finally, salt if necessary (it will almost definitely need more salt).
- Toss and mix well and either serve immediately, or refrigerate if serving cold.
Nutrition Facts : Calories 72 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 587 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
COOL BEANS SALAD
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
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.
BEST BEAN SALAD
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
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
COLD GREEN BEAN SALAD WITH FRENCH MUSTARD VINAIGRETTE DRESSING
A cold green bean salad flavored with a homemade french mustard vinaigrette dressing. The dressing is easy to prepare in less than 2 minutes. See serving suggestion in the post. Usually, a small quantity is served per Person with a meal, that means about 100 grams of green beans per Person (calories calculated according to this)
Provided by Helene Dsouza
Categories Salad
Time 14m
Number Of Ingredients 7
Steps:
- First, prepare your green beans by cutting off both ends. Wash your beans and keep aside.
- Keep a pot with water to boil and once the water boils place the green beans into the water.
- Cook green beans for 6-7 minutes exactly or until they are cooked but still crunchy. That way they will remain green too and won't overcook and get mushy which doesn't look too appetizing.
- Then take the green beans from the heat once ready and place in a bowl with ice water. That way you stop the cooking process and the beans will cool down fast. Keep for 2-3 minutes in the ice water then strain the green beans from the water. Keep aside.
- Then prepare your vinaigrette. Place the mustard with the vinegar, salt, and pepper in a bowl. Mix the content well with a fork.
- Next, pour in the oil. Beat the dressing until the ingredients are well incorporated.
- Pour the vinaigrette over the green beans and serve cold.
Nutrition Facts : ServingSize 188 g, Calories 291 kcal, Carbohydrate 22 g, Protein 5 g, Fat 21 g, SaturatedFat 1 g, Sodium 712 mg, Fiber 7 g, Sugar 10 g
COLD 3 BEAN SALAD
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
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
COLD PROVENçAL WHITE BEAN SALAD
Provided by Lynn Alley
Categories Soup/Stew Slow Cooker Bean Legume
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Thoroughly rinse the beans and place them and the water in the slow cooker insert. Cover and cook on low for 6 to 8 hours, or until the beans are tender. Quickly and gently pour them into a colander and drain them. (You can reserve the cooking water and use it to thicken soups or stews.) Transfer the beans to a serving bowl.
- In a small bowl, combine the vinegar, oil, mustard, and garlic. Blend thoroughly with a whisk or an immersion blender.
- Pour the dressing over the beans and mix thoroughly. Add the green onions, olives, and salt and pepper to taste, and toss by hand (or if you must, using spoons).
- Serve either chilled or at room temperature on lettuce leaves and garnish with the tomato wedges.
DAD'S COLD BEAN SALAD
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
Steps:
- Whisk together or shake in shaker: salad oil, water, paprika, salt, sugar and vinegar.
- Add dressing to remaining ingredients.
- Refrigerate overnight before serving.
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- In a small bowl, stir together all ingredients for dressing then set it aside while you assemble the rest of the salad.
- Drain and rinse all the beans to remove any residual packing liquid. Allow the beans to drain in the colander until completely dry.
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