Dads 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.

RIDICULOUSLY EASY BEAN SALAD

Ridiculously Easy Bean Salad image

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

Ingredients

3 (15-ounce) cans beans, drained and rinsed or use 4 ½ cups cooked beans
1/2 medium onion, finely chopped (about 3/4 cup)
1 medium cucumber, finely chopped (about 2 cups)
3 tablespoons drained capers
1/2 cup (60 grams) finely chopped fresh parsley, see notes
3/4 teaspoon dried oregano, see notes
1/4 cup (60 ml) red wine vinegar
1/4 cup (60 ml) extra-virgin olive oil
1 teaspoon Dijon mustard
1 to 2 teaspoons honey or maple syrup, optional
3/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon fresh ground black pepper

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

GREEN BEAN CASSEROLE SALAD

Green Bean Casserole Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
1 1/2 pounds green beans, trimmed and cut into thirds or halves depending on the size
2 tablespoons extra-virgin olive oil
8 ounces baby bella mushrooms, sliced
1 shallot, sliced into rings
One 5.2-ounce container garlic and herb soft cheese, such as Boursin
1/2 cup fried onions

Steps:

Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.