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
3 BEAN SALAD
This 3 Bean salad uses cannellini, kidney and garbanzo beans as opposed to your usual green and wax beans. Time does not include marinating time!
Provided by Tammy
Categories Beans
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Drain cans of beans and place in bowl along with the next 4 ingredients.
- Wisk together the last 5 ingredients and pour over bean mixture.
- Combine and refrigerate for a couple of hours for best taste.
- I typically use dried parsley and rosemary as that is what I usually have on hand!
Nutrition Facts : Calories 227.6, Fat 6.4, SaturatedFat 0.9, Sodium 615.1, Carbohydrate 34.6, Fiber 7.3, Sugar 8.2, Protein 8.8
SOUTHWESTERN BEAN SALAD
A wonderful side salad that would compliment any Mexican or Southwestern meal. To make it a main dish, you could add chopped cooked meat of your choice and some shredded Cheddar cheese.
Provided by yooper
Categories Black Beans
Time 10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine beans, celery, onion, tomato and corn.
- In a small bowl, combine dressing ingredients; mix well.
- Pour over the bean mixture; toss to coat.
- Cover and chill for at least 2 hours.
Nutrition Facts : Calories 208.6, Fat 6.7, SaturatedFat 0.9, Sodium 393.2, Carbohydrate 30.7, Fiber 8.3, Sugar 2.5, Protein 8.4
SOUTHWESTERN 3 BEAN SALAD
This is my take on a popular salad served a lot at potlucks, salad bars, and tail gate parties. It's simple to make and healthy too! Cook time is chill time. Made for Dining On A Dollar 2010.
Provided by CJAY8248
Categories Southwestern U.S.
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together the oil, vinegar, sugar, dried onions and seasoning salt. Stir in wine.
- Drain and rinse beans. Put into serving bowl. Add corn, jalapeno, carrots, and cilantro. Stir to mix well.
- Pour dressing over all and stir to mix. Cover and chill 4 hours or overnight.
- Eat and enjoy!
Nutrition Facts : Calories 259.9, Fat 8, SaturatedFat 1.1, Sodium 323.5, Carbohydrate 38.9, Fiber 8.5, Sugar 8.1, Protein 9.3
SOUTHWESTERN THREE-BEAN SALAD
White, black, and red beans combine with classic Southwest flavors of corn, cilantro, lime juice, and cumin.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 14
Steps:
- Brush vegetables with olive oil. Grill carrots, corn, and onions on hot grill; when vegetables cool, dice carrots and onion, remove corn from ear. Set aside.
- Combine beans and vegetables. Pour all but 4 tablespoons of vinaigrette over beans and vegetables; season with salt and pepper and toss to coat. Chill, covered in refrigerator at least 2 hours, stirring occasionally.
- Pour 4 tablespoons vinaigrette over arugula and toss. Serve arugula over beans and vegetables.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 21.8 g, Fat 17.1 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 2.5 g, Sodium 96 mg, Sugar 3.7 g
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 Three Bean Salad
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
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- For dressing, in a screw-top jar, combine vinegar, orange juice, cilantro or parsley, garlic, and turmeric. Cover; shake well.
- Cook green beans and corn in a small amount of boiling water 5 minutes or until crisp-tender. Drain. Rinse with cold water; drain. Combine green beans, corn, black beans, carrots, garbanzo beans, and onion.
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- Cook wax beans (or if using canned wax beans, rinse with the other beans as below): Bring a large pot of water to a boil. Add a bit of salt. Add chopped fresh yellow wax beans. Reduce heat slightly and gently boil until just tender, about 5 minutes. Drain in a colander and then immediately run under cold running water until cooled. Drain well and set aside.
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