Quick And Easy Bean Salad Food

QUICK CORN AND BLACK BEAN SALAD

Quick Corn and Black Bean Salad image

I'm often asked to create "different" recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
6 green onions, chopped
1/2 cup chopped red onion
1 jalapeno pepper, seeded and finely chopped, optional
1 garlic clove, minced
3/4 cup Italian salad dressing
1 tablespoon minced fresh cilantro
1 tablespoon lime or lemon juice
3/4 teaspoon hot pepper sauce
1/2 teaspoon chili powder

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 179 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 635mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

WHITE BEAN SALAD

White Bean Salad image

This white bean salad is light, refreshing and comes together quickly for meal prep. It's made with simple pantry ingredients and tossed in a lemon dressing

Provided by Yumna Jawad

Categories Salad

Time 10m

Number Of Ingredients 9

Ingredients

2 15- ounce can white beans (drained and rinsed)
¼ cup cherry tomatoes (halved)
¼ cup chopped red onion
¼ cup chopped parsley
2 tablespoons chopped cilantro
¼ cup olive oil
3 tablespoons lemon juice
1 garlic clove (pressed)
Salt & pepper

Steps:

In a medium bowl, place the prepared white beans, tomatoes, onions, parsley and cilantro.
In a small bowl or jar, whisk together the dressing ingredients.
When ready to serve, pour the dressing over the salad and gently toss to combine.

Nutrition Facts : Calories 372 kcal, Carbohydrate 48 g, Protein 16 g, Fat 14 g, SaturatedFat 2 g, Sodium 22 mg, Fiber 11 g, Sugar 2 g, ServingSize 1 serving

QUICK MIXED BEAN SALAD

Quick Mixed Bean Salad image

This luscious Quick Mixed Bean Salad recipe combines GOYA® Black Beans, GOYA® Chick Peas, and GOYA® Red Kidney Beans with crunchy fresh veggies, and a bright, lemony vinaigrette. Stick with our choice of beans, or mix and match with your family's favorites. Whichever you choose, you can be sure that this protein-packed, heart-healthy salad is just as nutritious as it is delicious!

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

1 can (15.5 oz.) GOYA® Black Beans, drained and rinsed
1 can (15.5 oz.) GOYA® Chick Peas, drained and rinsed
1 can (15.5 oz.) GOYA® Red Kidney Beans, drained and rinsed
1 medium cucumber, peeled, seeded and chopped (2 cups)
1 red bell pepper, seeded and finely chopped (about 1 cup)
2 tbsp. finely chopped fresh cilantro
3 tbsp. GOYA® Red Wine Vinegar
2 packets GOYA® Salad and Vegetable Seasoning
1 tbsp. GOYA® Lemon Juice
½ cup GOYA® Extra Virgin Olive Oil

Steps:

Step 1 In large serving bowl, mix together black beans, chick peas, red kidney beans, cucumbers, peppers, and cilantro. Step 2 In small bowl, whisk together vinegar, salad and vegetable seasoning, and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.

QUICK AND EASY BEAN SALAD

Quick and Easy Bean Salad image

Toss white beans with red onion, tomatoes, parsley, and balsamic vinegar for an easy, satisfying side dish.

Provided by Joel Fuhrman, M.D.

Categories HarperCollins Side Bean Salad Tomato Parsley Onion Vinegar Quick & Easy Quick and Healthy Vegan Vegetarian Wheat/Gluten-Free

Yield 2 servings

Number Of Ingredients 6

Ingredients

1 1/2 cups cooked or 1 (15-ounce) can low-sodium or no-salt-added cannellini beans or other white beans, drained
1/2 small red onion, chopped
1 tomato, chopped
1/2 cup chopped parsley
1 tablespoon balsamic vinegar
1 teaspoon no-salt seasoning blend, adjusted to taste

Steps:

Mix all the ingredients in a bowl.
Serve cold as a salad or heat in the microwave for a warm entrée.

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

QUICK AND EASY WHITE BEAN SALAD

Quick and Easy White Bean Salad image

Simple white bean salad with red onions, a little lemon juice, olive oil, vinegar, herbs, salt and pepper.

Provided by Elise Bauer

Categories Salad Budget Make-ahead Pantry Meal Bean Salad Cannellini Bean Picnic Salad Salad White Bean

Time 5m

Yield 4

Number Of Ingredients 7

Ingredients

1 14.5-ounce can white beans, drained but not rinsed
2 tablespoons chopped red onion
A squeeze of lemon juice
2 teaspoons wine vinegar (red or white)
1 tablespoon extra virgin olive oil
1/2 teaspoon dry Herbs de Provence (crumbled) OR 1 teaspoon of some combination of finely chopped rosemary, tarragon, thyme, and lavender
Salt and freshly ground pepper to taste

Steps:

Let the onion marinate in lemon juice: After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. According to my mother, this will take the edge off the onion.
Combine all ingredients into a serving dish: You can serve right away if you want, but if you chill for a few hours, the flavors will come together better. Lasts a couple of days in the refrigerator.

Nutrition Facts : Calories 151 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 5 g, Protein 8 g, SaturatedFat 1 g, Sodium 424 mg, Sugar 1 g, Fat 4 g, ServingSize Serves 4, UnsaturatedFat 0 g

This 5 minute healthy vegan bean salad is the easiest and quickest BBQ side dish! Made with canned beans, it only has 6 ingredients and takes 5 minutes to make. It's my go-to summer salad recipe and it's Weight Watchers friendly and gluten-free.

Provided by Adapted from Rachel Ray's 3 Bean Salad

Categories Side Dish

Time 5m

Number Of Ingredients 6

Ingredients

2 -14 oz cans cut green beans (drained)
3 -19 oz -cans of beans (I use a mixed bean/bean medley with red kidney beans, chick peas, romano beans, great northern white beans)
2 tbsp Dijon mustard
2 tsp white granulated sugar
3 tbsp olive oil
1/4 cup red wine vinegar

Steps:

Pour everything into a large mixing bowl and mix well. Serve.

Nutrition Facts : ServingSize 0.5 cup, Calories 188 kcal, Carbohydrate 28 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Sodium 430 mg, Fiber 10 g, Sugar 5 g

EASY ITALIAN BEAN SALAD

Easy Italian bean salad image

A quick and easy summery salad - ideal for serving with a barbecue spread

Provided by Good Food team

Categories Dinner, Lunch, Side dish

Time 10m

Number Of Ingredients 8

Ingredients

1 bunch spring onions
2 garlic cloves , crushed
1 red chilli , seeded and finely chopped
2 x 400g cans cannellini beans , drained and rinsed
1 can of butter beans
6 tbsp olive oil
2 tbsp white wine vinegar
plenty of chopped parsley

Steps:

Finely chop the spring onions and put into a bowl with the garlic and the chilli. Mix in the cannellini beans and the butter beans. Whisk the olive oil with the white wine vinegar and add plenty of seasoning. Stir through the salad with plenty of chopped parsley.

SUPER EASY AND QUICK THREE BEAN SALAD

Super Easy and Quick Three Bean Salad image

This is the easiest, quickest, tastiest 3 Bean Salad that I've ever made. I take it to many potlucks and family dinners and everyone seems to love it (I never have any left in the bowl when I get ready to leave) Cook time is refrigeration time BEFORE serving.

Provided by Sherrybeth

Categories Beans

Time 3h10m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) can dark red kidney beans
1 (16 ounce) can cannellini beans
1 (16 ounce) can black beans
1/2 yellow bell pepper, chopped
2 tablespoons balsamic vinegar
1 cup Italian dressing (I use Newman's)
1 tablespoon sugar
1 teaspoon garlic powder

Steps:

Drain and rinse beans.
Place beans in a large bowl and add the remaining ingredients.
Toss, cover and refrigerate for 3 hours before serving.

Nutrition Facts : Calories 300.8, Fat 9.1, SaturatedFat 1.5, Sodium 491.1, Carbohydrate 42.5, Fiber 11.5, Sugar 4.5, Protein 14.3

5-MINUTE BLACK BEAN AND CORN SALAD

5-Minute Black Bean and Corn Salad image

Make black bean and corn salad in 5 minutes with this genius hack, no chopping required! A quick way to get fresh food on the table.

Provided by Sonja Overhiser

Categories Side dish

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

15-ounce can black beans*
15-ounce can corn
1 cup fresh pico de gallo, aka fresh salsa (purchased)**
1/2 teaspoon kosher salt
1 teaspoon olive oil
Fresh cilantro, if desired (for garnish)

Steps:

Drain and rinse the black beans. Drain the corn. In a bowl, mix them with the pico de gallo, salt, and olive oil.
If desired, add torn cilantro. Serve immediately with a slotted spoon as a side salad, in a rice bowl, in tacos, or as a dip with tortilla chips.

Nutrition Facts : Calories 161 calories, Sugar 4.6 g, Sodium 773.4 mg, Fat 2.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 28.2 g, Fiber 9.2 g, Protein 8.3 g, Cholesterol 0 mg

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