Make Ahead Beet Bean Salad Food

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BEET SALAD WITH FETA AND GARBANZO BEANS



Beet Salad with Feta and Garbanzo Beans image

Refreshing, delicious, and healthy, this is a great side dish for any time of the year! You can find vacuum packed beets in the produce section of the grocery store.

Provided by Angela Allison

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 9

1 pound steamed and peeled beets, cut into 1/2 inch pieces
1 15 ounce can Garbanzo beans, drained and rinsed
½ cup celery, finely diced
½ cup feta, crumbled
¼ cup red onion, finely diced
¼ cup extra virgin olive oil
2 tablespoons lemon juice
2 teaspoons dijon mustard
salt and pepper to taste

Steps:

  • In a large bowl, toss together the beets, beans, onion, and celery. If serving immediately, add the feta, otherwise toss in the feta before serving.
  • Make the dressing: combine all ingredients and whisk. Add the dressing to the salad and toss gently to combine.

Nutrition Facts : Calories 160 kcal, Carbohydrate 14 g, Protein 5 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 316 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving

MAKE-AHEAD SUMMER BEAN SALAD



Make-Ahead Summer Bean Salad image

Freezes beautifully! I always keep a batch or two of this frozen, ready for unexpected company, or just for summertime ease. Guests will never know you made it weeks in advance. So simple, but this salad always gets compliments and requests for the recipe. A healthy and cooling addition to any summer lunch or dinner--pulling this out of the freezer really helps out when you're caught short or it's too hot to be stuck in the kitchen! Can be made and kept fresh in the fridge for several days before serving, or frozen (undrained) for several weeks.

Provided by MistyK

Categories     Salad     Beans     Three Bean Salad Recipes

Time 12h20m

Yield 8

Number Of Ingredients 9

¾ cup white sugar
⅔ cup white vinegar
⅓ cup canola oil
¼ teaspoon freshly ground black pepper, or more to taste
1 (19 ounce) can dark red kidney beans, rinsed and drained
1 (14.5 ounce) can wax beans, drained
1 (14.5 ounce) can cut green beans, drained
1 cup diced green bell pepper
4 medium green onions, cut into 1/4-inch pieces

Steps:

  • Combine sugar, vinegar, oil, and pepper for sauce in a saucepan. Cook, stirring, over medium-low to low heat until sugar is dissolved, 3 to 5 minutes. Remove from heat and let cool slightly.
  • While sauce is cooling, gently mix kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl.
  • Pour slightly cooled sauce over veggie mixture and stir to coat. Cover with plastic wrap and marinate in the refrigerator for at least 12 hours before serving or freezing, stirring once or twice if possible. To serve, drain and serve with a slotted spoon.

Nutrition Facts : Calories 238.2 calories, Carbohydrate 34.4 g, Fat 9.7 g, Fiber 6.2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 447.2 mg, Sugar 20.6 g

BEET & WHITE BEAN SALAD



Beet & White Bean Salad image

Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 10m

Yield 4

Number Of Ingredients 10

2 tablespoons cider vinegar
1 tablespoon Dijon mustard
½ teaspoon sugar
¼ cup extra-virgin olive oil
Salt and ground black pepper to taste
1 (16 ounce) can whole beets, well drained, halved
1 (15 ounce) can white kidney beans (cannellini), drained
½ cup reduced-fat crumbled blue cheese
½ cup coarsely chopped walnuts, toasted
Baby arugula leaves

Steps:

  • Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
  • Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
  • To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 26.3 g, Cholesterol 9 mg, Fat 27.4 g, Fiber 7.7 g, Protein 11.6 g, SaturatedFat 5 g, Sodium 800.9 mg, Sugar 6.6 g

ROASTED BEET AND BEAN SALAD RECIPE



Roasted Beet and Bean Salad Recipe image

Serve a side that is out of the ordinary tonight with our Roasted Beet and Bean Salad Recipe. Our Roasted Beet and Bean Salad Recipe is tossed in an Italian dressing and garnished with fresh lemon juice. How zesty! You'll be glad you tried something new when you serve this special salad.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Make 12 servings, 1/2 cup each.

Number Of Ingredients 6

2 cups dried black beans, cooked, drained and cooled
1/2 cup chopped fresh parsley
2 cups chopped roasted red beets
1 cup chopped green onions
1/2 cup KRAFT Zesty Italian Dressing
Juice of 1 medium lemon

Steps:

  • Mix beans and parsley. Season with salt and pepper to taste, if desired.
  • Place beets on platter; top with bean mixture. Sprinkle with onions.
  • Pour dressing over salad just before serving. Squeeze lemon juice over salad.

Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 8 g

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