Quick Colorful Bean Salad Food
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
COLORFUL BEAN SALAD
My bean salad is a mainstay, both for family meals and neighborhood potlucks. People rave about the cumin dressing with its zesty flavor. The salad tastes even better when made ahead and marinated in the fridge overnight.-Beth Brown, Naples, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 641mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 8g fiber), Protein 10g protein.
QUICK BEAN SALAD
A few simple ingredients that come together to make a quick, healthy bean salad that is great as a side or lunch when mixed with lettuce.
Provided by Veggie Girl.
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together in a bowl.
- Ready to eat right away, but I like to refrigerate for about 1/2 hour.
COLORFUL FOUR BEAN SALAD
This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.
Provided by Kathleen White
Categories Salad Beans Three Bean Salad Recipes
Time P1DT20m
Yield 12
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 31.9 g, Fat 1.4 g, Fiber 5.4 g, Protein 4.6 g, SaturatedFat 0.2 g, Sodium 416.3 mg, Sugar 19 g
COLORFUL BLACK BEAN SALAD
An easy snack or side dish from my mom that I like to prepare in the summer that will last for days! The cook time is for refrigeration. Enjoy!
Provided by KCH33444
Categories Lunch/Snacks
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the dressing ingredients together in a large bowl and whisk until blended.
- Add in the beans, pepper, onions, and cilantro and mix.
- Refrigerate 1 hour before serving.
Nutrition Facts : Calories 364.9, Fat 8.1, SaturatedFat 1.3, Sodium 298.1, Carbohydrate 56.3, Fiber 19.6, Sugar 0.8, Protein 19.9
QUICK COLORFUL CORN SALAD
Filled with corn and red and green peppers, this colorful dish makes a large serving. It's great for summer picnics and gatherings.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-9 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the vegetables, parsley, Parmesan cheese, cumin, salt, pepper, hot pepper sauce and cayenne. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 1 minute. Cool. Whisk in lime juice. Pour over the corn mixture and toss to coat.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 252mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
COLORFUL BLACK BEAN SALAD
Make and share this Colorful Black Bean Salad recipe from Food.com.
Provided by JamiLeigh
Categories Black Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl.
- Let stand at least 15 minutes for corn to fully defrost and flavors to combine.
- Toss and serve.
SUPER EASY AND QUICK THREE BEAN SALAD
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
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
COLORFUL BEAN SALAD
I got tired of the traditional three bean salad so I added some ingredients and removed another and came up with a pretty low fat bean salad
Provided by cindi c
Categories Black Beans
Time 1h15m
Yield 1/2 cup, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine vinegar, Splenda, dill weed, and salt in 4-quart bowl and mix.
- Add onions, all the beans, and corn into bowl, cover tightly and shake to coat all the ingredients.
- Chill or at least one hour or overnight and serve.
Nutrition Facts : Calories 198.6, Fat 1.3, SaturatedFat 0.2, Sodium 606.7, Carbohydrate 38, Fiber 10.5, Sugar 1.3, Protein 10.5
COLORFUL KIDNEY BEAN SALAD
You'll find similar salads at many German BBQs or on cold buffets. It is quick and simple, can be prepared ahead and makes a good vegetarian meal with some whole wheat bread and butter. I love kidney beans and I love salad, so this is among my favorites.- I like it with some tang from the vinegar, feel free to add a little more sugar.
Provided by Inge 1505
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Note: I use white and light green parts of scallions only. - Adjust hotness to your taste by choosing the amount of jalapeno.
- For the dressing mix all ingredients except oil together until blended. Add oil and taste. It should be nicely sour.
- Mix all salad ingredients in a large bowl, pour dressing over and mix thoroughly.
- Let flavors blend for at least 15 minutes or keep in the fridge up to 24 hours ( use less jalapeno then). Serve at room temperature.
- NOTE: If you plan to make the salad ahead of time, consider to add the basil only 30 minutes before serving, so it won't get all brown, but the flavors will have time to blend.
Nutrition Facts : Calories 251.5, Fat 8.2, SaturatedFat 1.2, Sodium 644, Carbohydrate 34, Fiber 11.5, Sugar 5.3, Protein 11.3
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