Southwest Simple Sassy Satisfying Five Bean Salad Food
FIVE-BEAN SALAD
In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 161 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
SOUTHWESTERN BEAN SALAD
My daughter gave me the recipe for this hearty, zippy salad. I've used it many times and received compliments. When it comes to bean salad, most people think of the sweet three-bean variety, so this is a nice surprise. - Lila Jean Allen, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the beans, celery, onion, tomato and corn. In a small bowl, combine the salsa, oil, lime juice, chili powder, salt and cumin. Pour dressing over the bean mixture; toss to coat. Cover salad and chill for at least 2 hours.
Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
SOUTHWESTERN 3-BEAN SALAD
This tasty and healthy side dish is great for a potluck, cookout, or even a protein-packed snack!
Provided by Prospective PhD
Categories Salad Beans Three Bean Salad Recipes
Time 30m
Yield 16
Number Of Ingredients 22
Steps:
- Combine black beans, kidney beans, navy beans, yellow corn, Mexican stewed tomatoes, sweet red onion, jalapeno, yellow bell pepper, orange bell pepper, and cilantro in a large bowl. Stir gently to blend. Add lime juice, white wine vinegar, apple cider vinegar, olive oil, and honey. Stir gently to coat. Stir ground black pepper, sea salt, fajita seasoning, chili powder, garlic powder, smoked paprika, and red pepper flakes into salad; stir gently to blend. Refrigerate until serving time.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 30.9 g, Fat 4.2 g, Fiber 7.8 g, Protein 7.8 g, SaturatedFat 0.6 g, Sodium 563.1 mg, Sugar 6.9 g
SOUTHWEST CHICKEN SALAD I
This is a highly seasoned salad that is a nice change from the typical 'taco' version. Even my kids and their friends love it!
Provided by Sandy
Categories Salad
Time 15m
Yield 6
Number Of Ingredients 14
Steps:
- In a covered jar, mix the lime juice, olive oil, salt, garlic, cilantro, chili powder, and cumin. Cover, and shake until well blended.
- Place the lettuce in a large bowl. Toss with the chicken, black beans, onion, and tomato. Just before serving, toss with the dressing mixture and Parmesan cheese. Serve with tortilla chips, either crushed over the top of the salad, or on the side.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 23.2 g, Cholesterol 62.3 mg, Fat 23.7 g, Fiber 2.9 g, Protein 26.5 g, SaturatedFat 5 g, Sodium 397.5 mg, Sugar 2.1 g
FIVE CUP SALAD
I got this recipe out of a Southern Traditions, a cookbook published by our local Southern Pine Electric Corporation. This book was sold as a fundraiser for The American Cancer Society. It is quick and easy and can be easily adapted to the types of fruit you like best. Cook time is actually chill time.
Provided by Jellyqueen
Categories Free Of...
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix in a bowl and chill well.
- Serve on lettuce leaves.
Nutrition Facts : Calories 252.6, Fat 17.3, SaturatedFat 13.1, Cholesterol 16.9, Sodium 35.2, Carbohydrate 25.1, Fiber 2.9, Sugar 18.4, Protein 2.7
FIVE BEAN SALAD
I am the third generation using this wonderful recipe. It is soooo simple and delicious. Its not overly oily like most are. Overnight chilling time not included in preparation time.
Provided by carlanna livingstone
Categories Beans
Time 20m
Yield 1 salad, 12 serving(s)
Number Of Ingredients 14
Steps:
- Drain all the beans and combine in a large bowl.
- Heat (but do not boil) (I do it in the microwave for about 1 minute) vegetable oil, vinegar, sugar, salt, pepper, dry mustard, and celery seed.
- Mix with bean mix and let stand overnight.
- Add onion/pepper about an hour before serving.
SOUTHWEST SIMPLE, SASSY, SATISFYING FIVE BEAN SALAD
This simple, quick to put together recipe is a real crowd pleaser at gatherings. Besides being healthy with high protein and high fiber, it is one of the quickest consumed. I usually have the beans on hand, and just pick up a high quality Pico de Gallo to go with. Hope you enjoy, too.
Provided by Judikins
Categories Beans
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In large sealable container, combine all beans and Pico de Gallo.
- Gently fold and add cilantro.
- Refrigerate for at least 2 hours before serving.
- Cooking time is refrigeration time.
HOT FIVE BEAN SALAD
Make and share this Hot Five Bean Salad recipe from Food.com.
Provided by Jane from Ohio
Categories Beans
Time 50m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Fry bacon until crisp.
- Drain and reserve 1/4 cup of drippings in pan.
- Mix salt, pepper, sugar and corn starch together.
- Add to drippings.
- Mix vinegar and water together.
- Add this slowly to mixture and cook on the low heat stirring constantly until thickened.
- Stir in drained beans very carefully.
- Add fresh onions and cook 15 minutes over medium heat.
- Turn into casserole dish and crumble bacon on top.
- Bake 25 minute at 350°F or refrigerate until the next day and bake.
- This recipe is best when reheated the next day in the oven.
Nutrition Facts : Calories 164.8, Fat 2.5, SaturatedFat 0.7, Cholesterol 2.7, Sodium 267.1, Carbohydrate 30.3, Fiber 6.1, Sugar 9.6, Protein 6.5
SOUTHWEST BLACK BEAN AND CORN SALAD RECIPE
Steps:
- Gather the ingredients.
- In a large mixing bowl, combine beans, corn, pepper, tomatoes, onion, and cilantro, and gently toss.
- In a separate small bowl, whisk together lime juice, olive oil, sea salt, and cayenne pepper until well combined.
- Pour dressing over beans mixture and gently toss to combine well and coat all of the bean salad ingredients.
- Gently fold in diced avocado just until well dispersed. If avocado is too soft and fragile, you can also just place the avocado on top of individual portions. If you have some extra time, this black bean salad recipe is best prepared a few hours before servings so that you can chill it in the refrigerator (for at least an hour) to allow all those great Southwest flavors to mingle and fully develop.
Nutrition Facts : Calories 494 kcal, Carbohydrate 74 g, Cholesterol 0 mg, Fiber 27 g, Protein 24 g, SaturatedFat 2 g, Sodium 1474 mg, Sugar 5 g, Fat 14 g, ServingSize about 6 servings, UnsaturatedFat 0 g
SOUTHWESTERN BAKED BEANS
Three kinds of beans and a host of seasonings make this version of baked beans a winner. Southwest flavors dominate in this dish that's perfect with grilled chicken. Leslie Adams - Springfield, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the beans, tomatoes and onion. Combine the remaining ingredients; stir into bean mixture. , Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 45 minutes; stir. Bake, uncovered, 15-30 minutes longer or until heated through.
Nutrition Facts : Calories 178 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
THE BEST FIVE BEAN SALAD
This is similar to some that I've tried but the taste is indescribable. Very tasty and easy to make! Make it the night before you plan to serve it so that all the flavors have time to meld. My can ounces are approximate, I buy the regular sized cans.
Provided by The Big Cheese
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Dump all of the beans into a colander, starting with the kidney beans. Do not rinse.
- Chop the Bermuda onion into cubes.
- In a large bowl, pour all the beans and the chopped onion together and mix well.
- In a sauce pan, mix the apple cider vinegar with the sugar and salt, stir over medium heat. Once the sugar and salt have dissolved, add the olive oil and the pepper.
- Stir well and then pour over the beans. Cover and place in the refrigerator, overnight is best. Stir them occasionally to make sure that they are all getting a good dose of the liquid.
Nutrition Facts : Calories 200.3, Fat 5.3, SaturatedFat 0.7, Sodium 887.3, Carbohydrate 32.8, Fiber 7, Sugar 10.1, Protein 6.5
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