Prize Winning Bean Salad Food

PRIZE WINNING BEAN SALAD

Prize Winning Bean Salad image

This was something I made to take to a potluck at work. I started out making it as a whole bean dip/salsa, but when I finished, it seemed it would make a wonderful salad, stuffed in fresh tomatoes from the garden or served on a bed of romaine. I used the tiny bit of leftovers spooned on broiled fish, so the possibilities really seem endless. I threw things together from things in my cupboard (the cans of Rotel were leftover from someone coming over eons ago, but you could easily chop up a couple of ripe tomatoes and chilis), but sifted the brain cells to remember everything I did after I won first place in our potluck competition as a side salad and everyone wanted the recipe. You can easily spice this up more to your taste by adding jalapenos or your favourite chile, next time I make this I might try adding a couple of tomatillos.

Provided by bikerchick

Categories Easy

Time 4h5m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons ground cumin
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1 teaspoon sugar
2 tablespoons Worcestershire sauce
1 tablespoon dried oregano
3 (15 ounce) cans pinto beans or 3 (15 ounce) cans small white beans, well drained (all 3 the same or different, doesn't matter)
2 (10 ounce) cans Rotel tomatoes & chilies, well drained
2 bell peppers, doesn't matter what colour,i use 1 yellow & 1 orange for different colours,finely diced
1 onion, finely diced
4 cloves garlic, minced
1/2 cup minced fresh cilantro, minced (about 1 bunch)
ground black pepper
salt

Steps:

In a small saucepan, toast cumin over medium heat, stirring, until fragrant.
In a small bowl, combine olive oil, vinegar, salt, sugar, worcestershire, toasted cumin, and oregano until well blended, set aside for 5 minutes.
Combine remaining in large bowl, mix well.
Stir dressing one more time before pouring over bean mixture and toss to coat all, taste for salt and pepper.
Tastes best if made the night before and refrigerated for several hours for flavours to blend.

Nutrition Facts : Calories 310.7, Fat 14.8, SaturatedFat 2.1, Sodium 623.7, Carbohydrate 35.8, Fiber 11.2, Sugar 2.3, Protein 11.6

CONTEST-WINNING BLACK-EYED PEA SALAD

Contest-Winning Black-Eyed Pea Salad image

This is a wonderful recipe to serve any time of the year, but it's especially good with ripe cherry tomatoes picked fresh from the garden.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 package (16 ounces) frozen black-eyed peas
1 package (10 ounces) frozen peas, thawed
4 green onions, sliced
2 celery ribs, chopped
1 medium sweet yellow pepper, diced
2 medium carrots, coarsely chopped
1/3 cup chopped fresh mint
1/2 cup olive oil
1/3 cup white wine vinegar
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 cup halved cherry tomatoes
1/4 pound sliced bacon, cooked and crumbled

Steps:

Cook the black-eyed peas according to package directions; drain and place in a large bowl. Stir in the peas, onions, celery, yellow pepper, carrots and mint., In a jar with a tight fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well. Drizzle over salad; toss to coat. Cover and refrigerate overnight. Top with tomatoes and bacon.

Nutrition Facts : Calories 184 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 287mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.

FOUR BEAN SALAD

Four Bean Salad image

This is the best bean salad my father in-law ever ate.

Provided by Kathleen White

Categories Salad Beans Three Bean Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 11

Ingredients

1 cup white sugar
1 cup white wine vinegar
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 (15 ounce) can green beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (4 ounce) jar pimentos

Steps:

In a large salad bowl, whisk together the sugar, vinegar and oil.
Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 41.5 g, Fat 2 g, Fiber 7.6 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 462.3 mg, Sugar 22.2 g

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