Ranch Bean Salad Food

RANCH BEAN SALAD

Ranch Bean Salad image

This is a cool salad for summer days, can be made ahead except the chips, if needed. You can serve over chips, I just add them in at last minute. I found at All Recipes on internet.

Provided by True Texas

Categories Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can ranch style beans
1/2 cup green onion, chopped
2 cups fresh tomatoes, chopped
2 cups cheddar cheese, shredded
1/2 cup Catalina dressing
2 cups corn chips, crumbled (Fritos best)
1 bunch fresh cilantro (or dried)

Steps:

Drain and discard half of the liquid from the beans.
In a large mixing bowl toss together beans and the remaining liquid, onion, tomato, cheese, and dressing.
Cover and refrigerate 1 hour, or until chilled.
Serve over crumbled corn chips or I added the chip to the salad.
Garnish with cilantro.

Nutrition Facts : Calories 330.4, Fat 22.7, SaturatedFat 9.2, Cholesterol 39.5, Sodium 928.5, Carbohydrate 18.8, Fiber 4, Sugar 9.1, Protein 13.9

RANCH BEANS

Ranch Beans image

This recipe is served at all of our barbecues. It seems most people who live here like spicy flavorful food, and this fits the bill just right.

Provided by Taste of Home

Categories Side Dishes

Time 3h5m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 package (16 ounces) dried pinto beans
1 quart water
1 can (6 ounces) tomato paste
1/2 cup chopped onion
1 garlic clove, minced
1 to 2 tablespoons chili powder
2 to 3 teaspoons crushed red pepper flakes
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried marjoram

Steps:

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain, discarding liquid. Return beans to pan; add 1 qt. water. Bring to boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours longer.

Nutrition Facts :

CILANTRO RANCH BEAN SALAD

Cilantro Ranch Bean Salad image

This satisfying salad hits the spot when you're craving Southwest flavors but don't want a heavy meal. Nutritional yeast and chili powder give chickpeas a cheesy, smoky flavor that's enhanced even further when baked to crispy perfection in the oven. A medley of roasted corn, juicy tomatoes, and spicy jalapeños brings brightness to the dish while a hearty serving of flavorful beans adds substance to the salad greens. The Cilantro Ranch dressing ties everything together with notes of zesty citrus and savory tomatillos. If you have extra dressing, use it as a dipping sauce for fresh veggies or as a spread on sandwiches. Tip: Make the chickpeas ahead of time by preparing them as directed in Step 1. Place the cooled chickpeas in an airtight container and store at room temperature for up to 1 week.

Categories Salads & Side Dishes/">Salads & Side Dishes

Time 1h10m

Number Of Ingredients 21

Ingredients

6 to 7 oz. extra-firm lite silken tofu
2 fresh tomatillos, peeled and chopped (½ cup)
½ cup unsweetened, unflavored plant-based milk
½ cup lightly packed cilantro leaves
1 tablespoon lime juice
1 clove garlic
¼ teaspoon onion powder
¼ teaspoon dry mustard
¼ teaspoon freshly ground black pepper
Sea salt, to taste
1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
3 tablespoons nutritional yeast
2 teaspoons chili powder
2 cups frozen roasted corn
4 cups chopped romaine lettuce
4 cups fresh baby spinach
3 cups Instant Pot o' Beans, drained
2 cups chopped tomatoes
½ cup slivered scallions
¼ cup sliced pitted ripe olives
1 fresh jalapeño chile, thinly sliced and seeded

Steps:

For Cilantro Ranch Dressing, in a blender combine the first 10 ingredients (through sea salt). Cover and blend until smooth. Set aside.
Preheat oven to 400°F. Line a 15x10-inch baking pan with parchment paper. Pat chickpeas dry with a clean towel. In a bowl toss chickpeas with nutritional yeast and chili powder. Spread chickpeas evenly in prepared pan. Bake 45 minutes or until crisp, stirring every 15 minutes. Remove from oven; cool.
Place corn in a colander set in a heatproof bowl. Pour boiling water over corn. Let stand 1 minute; drain and cool. Arrange romaine and spinach on plates. Top with corn and the next five ingredients (through jalapeño). Drizzle with Cilantro Ranch Dressing. Sprinkle with roasted chickpeas. Store leftover Cilantro Ranch Dressing in an airtight container in the refrigerator for up to 3 days.

CANYON RANCH BEAN SALAD

Canyon Ranch Bean Salad image

Categories Salad Bean Tomato Vegetable No-Cook Low Fat Quick & Easy Summer Vegan Self

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

1/4 cup red wine vinegar
2 tbsp olive oil
1/2 tsp salt
3/4 tsp black pepper
1 large head romaine lettuce, chopped
1/2 cup diced cucumber
1/2 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/4 cup diced carrots
1/4 cup diced red onion
1/4 cup diced black pitted olives
3/4 tsp chopped fresh oregano
2 tsp chopped fresh basil
3/4 cup diced tomato
1 cup cooked white beans (home-cooked or canned, rinsed and drained)
1 cup cooked garbanzo beans (home-cooked or canned, rinsed and drained)
1/2 cup chopped hearts of palm

Steps:

In a small bowl, mix vinegar, oil, salt, and pepper. Beat well. In a large bowl, combine remaining ingredients. Add salad dressing and toss lightly. Divide equally among 4 salad bowls.

FRENCH BEAN SALAD

French Bean Salad image

Penni Barringer jazzes up frozen green beans with onion, bacon and bottled salad dressing for a cool dish that's as big on flavor as it is on convenience. "I created this recipe after trying a similar salad at a restaurant," explains the Rosalia, Washington reader.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 3 servings.

Number Of Ingredients 4

Ingredients

2 cups frozen French-style green beans, thawed
2 tablespoons chopped onion
3 bacon strips, cooked and crumbled
1/4 cup ranch salad dressing

Steps:

In a serving bowl, combine the beans, onion and bacon; stir in dressing. Refrigerate until serving.

Nutrition Facts : Calories 172 calories, Fat 14g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 266mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

RANCH SALAD

Ranch Salad image

A blend of blue cheese and ranch salad dressings gives the vegetables in this salad a tangy taste. It makes a big batch, so I often take it to potlucks.-Marlene Thompson, Winchester, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 16-20 servings.

Number Of Ingredients 9

Ingredients

1 medium head cauliflower, broken into florets (4 cups)
1 bunch broccoli, broken into florets (3 cups)
4 to 6 small carrots, thinly sliced
4 green onions with tops, thinly sliced
1 cup chopped celery
6 bacon strips, cooked and crumbled or 1/2 cup bacon bits
1 cup shredded cheddar cheese
1 bottle (8 ounces) blue cheese salad dressing
1 bottle (8 ounces) ranch salad dressing

Steps:

Combine vegetables, bacon and cheese in a large salad bowl. Combine salad dressings; pour over salad and toss to mix. Chill.

Nutrition Facts :

BEAN AND FRITO SALAD

Bean and Frito Salad image

Some people like to use Doritos instead of Fritos for this salad. Whichever chip you use, this salad goes great with Mexican food or barbecue.

Provided by ITsyBItsy

Categories Beans

Time 7m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 head lettuce, torn in small pieces
1 (15 ounce) can ranch style beans, rinsed & drained (kidney beans)
chopped green onion
2 tomatoes, diced
1 cup grated cheddar cheese
2 cups Fritos corn chips
1 (16 ounce) bottle Catalina dressing

Steps:

Mix all ingredients together, except don't add Fritos and dressing until just before serving.
Enjoy.

Nutrition Facts : Calories 759.8, Fat 61.5, SaturatedFat 12.6, Cholesterol 29.7, Sodium 1922.5, Carbohydrate 41, Fiber 6.4, Sugar 26.1, Protein 15

RANCHO BAKED BEANS

Rancho Baked Beans image

Great dish to serve at a BBQ or summer dinner. Easy and tasty! This recipe has been used by the women on my husband's side of the family for years. This freezes well.

Provided by SusanV.

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

Ingredients

cooking spray
1 pound ground beef
2 cups chopped onion
2 (16 ounce) cans pork and beans
1 (16 ounce) can kidney beans, drained
1 cup ketchup
¾ cup brown sugar
2 tablespoons mustard
1 tablespoon white vinegar
1 teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
Cook and stir ground beef and onion in a skillet over medium heat until beef is browned and onions are translucent, 10 to 15 minutes. Drain well.
Mix pork and beans, kidney beans, ketchup, brown sugar, mustard, vinegar, and salt in a large bowl. Stir hamburger mixture into bean mixture. Pour hamburger-bean mixture into prepared casserole dish.
Bake in the preheated oven until bubbling, about 45 minutes.

Nutrition Facts : Calories 298.4 calories, Carbohydrate 45.7 g, Cholesterol 33.8 mg, Fat 7 g, Fiber 7.2 g, Protein 15.7 g, SaturatedFat 2.6 g, Sodium 961.1 mg, Sugar 25.1 g

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Ranch Bean Salad Food

RANCH BEAN SALAD

This is a cool salad for summer days, can be made ahead except the chips, if needed. You can serve over chips, I just add them in at last minute. I found at All Recipes on internet.

RANCH BEANS

This recipe is served at all of our barbecues. It seems most people who live here like spicy flavorful food, and this fits the bill just right.

CILANTRO RANCH BEAN SALAD

CANYON RANCH BEAN SALAD

FRENCH BEAN SALAD

Penni Barringer jazzes up frozen green beans with onion, bacon and bottled salad dressing for a cool dish that's as big on flavor as it is on convenience. "I created this recipe after trying a similar salad at a restaurant," explains the Rosalia, Washington reader.

RANCH SALAD

A blend of blue cheese and ranch salad dressings gives the vegetables in this salad a tangy taste. It makes a big batch, so I often take it to potlucks.-Marlene Thompson, Winchester, Ohio

BEAN AND FRITO SALAD

Some people like to use Doritos instead of Fritos for this salad. Whichever chip you use, this salad goes great with Mexican food or barbecue.

RANCHO BAKED BEANS

Great dish to serve at a BBQ or summer dinner. Easy and tasty! This recipe has been used by the women on my husband's side of the family for years. This freezes well.

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