Tangy Southwestern Bean Salad Food
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 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
TANGY FOUR BEAN SALAD
This is my variation on all the bean salads out there. I found using salad oil and white vinegar to be too bland for my tastes, yet I didn't want a complicated salad full of herbs. This is my creation! This recipe is suitable for diabetics or low-carbers if you use the Splenda. There is no discernable taste difference between using Splenda or using sugar. I hope everyone who tries it enjoys it.
Provided by Amy - Ellies Mommie
Categories Beans
Time P1DT15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Drain all four cans of beans, discarding liquid.
- In a large container, toss beans with onion and garlic.
- In a 2 cup mixing bowl (or measuring cup), mix the oil, vinegar, Splenda, salt and pepper.
- Pour over the bean mixture.
- Mix well to coat all ingredients.
- Cover, and let marinate in the refrigerator overnight.
Nutrition Facts : Calories 200.7, Fat 9.7, SaturatedFat 1.3, Sodium 441.7, Carbohydrate 23.1, Fiber 5.8, Sugar 3.2, Protein 5.9
TANGY SOUTHWESTERN BEAN SALAD
This is one of my aunt's staple recipes. She is a wonderful cook known for knack for "fresh tasting" food - this recipe is exactly that. It is always a big hit at our family functions. There is quite a bit of room for personalization with the herbs...just add what you like and how ever much you'd like. I love cilantro and dill, so I am pretty generous with both, but personally I don't even think it needs the parsley. It's completely up to you. Also, you will have extra dressing, but trust me its great in a plain old green salad too! One more recommendation...make this a day or two before you plan on serving it, if possible. Although it's great right away, this is definitely one of those dishes that gets better over a little time. Cook time does not include the resting time for the salad dressing.
Provided by SweetJ
Categories Black Beans
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine ingredients for balsamic dressing and let rest in the refrigerator a few hours or overnight - the longer it sits, the more garlicky it gets!
- Combine all salad ingredients with ¼ cup of the dressing and serve.
Nutrition Facts : Calories 318.1, Fat 10.4, SaturatedFat 1.5, Sodium 219.9, Carbohydrate 45.1, Fiber 12.7, Sugar 2.9, Protein 13
TANGY GREEN BEAN SALAD
A warm, deliciously tangy flavoured green bean salad. For a more substantial salad, boil about 1lb of scrubbed new potatoes until tender, cool, and then cut them into bite-sized chunks. Stir into the green beans, and then add the dressing. From The Inspired Vegetarian.
Provided by Karen Elizabeth
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Trim the green beans, and cook in boiling salted water for 5 -6 minutes until tender.
- Drain the beans and refresh under cold running water, place in a serving bowl.
- Make the salad dressing by blending the oils, vinegar, garlic, mustard, sugar and salt, thoroughly together.
- Pour over the beans and toss to mix.
- Heat the oil and butter in a frying pan, and fry the garlic for one minute.
- Stir in the breadcrumbs, and fry over a moderate heat for about 3 - 4 minutes, until golden-brown, stirring frequently.
- Remove the pan from the heat, and stir in the parsley, and then the egg.
- Sprinkle the breadcrumb mixture over the green beans.
- Serve warm, or at room temperature.
Nutrition Facts : Calories 292.7, Fat 24.6, SaturatedFat 6.5, Cholesterol 61.7, Sodium 187.3, Carbohydrate 15.5, Fiber 3.5, Sugar 4.4, Protein 4.9
SOUTHWESTERN SALAD
This is a tangy salad that is inspired by my favorite restaurant in Ann Arbor, Michigan called the Prickly Pear. I love how the dressing partially reconstitutes the dried cherries. ***Make the dressing for this salad at least 1 hour before to allow the flavors to marry.
Provided by osbornsc
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Assemble the salad.
- Shake the dressing vigorously to emulsify.
- Dress the salad.
Nutrition Facts : Calories 185.8, Fat 16.5, SaturatedFat 2.5, Cholesterol 8.3, Sodium 417.1, Carbohydrate 6.8, Fiber 2.3, Sugar 1.4, Protein 3.7
CRISP AND TANGY BEAN SALAD
Colourful, crisp, tangy, my favourite bean salad. I adapted this recipe from http://allrecipes.com/recipe/mexican-bean-salad/ A great dish to bring to a potluck, or on a picnic.
Provided by Marianne Cote
Categories Peppers
Time 30m
Yield 2 1/2 L, 8 serving(s)
Number Of Ingredients 15
Steps:
- Rinse and drain the beans. Pour into a large bowl.
- In a small bowl, stir together the sugar, salt, cumin, and black pepper. Add the olive oil, red wine vinegar, lemon juice, and lime juice. Add a few drops of hot sauce, as much or as little as you like.
- Wash, seed, and dice the 3 sweet peppers. I like to cut the peppers to about the same size pieces as the beans. Stir together the beans, peppers, and dressing. Let sit for a couple hours before serving. Stir just before serving.
Nutrition Facts : Calories 268.4, Fat 7.8, SaturatedFat 1.1, Sodium 884.6, Carbohydrate 39, Fiber 11.8, Sugar 4.6, Protein 12.2
TANGY BASIL BEAN SALAD
A light herb vinaigrette makes this tangy salad so refreshing for a warm summer evening, notes Marian Platt of Sequim, Washington.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cut beans into 1-1/4-in. pieces. Place in a saucepan and cover with water bring to a boil. Cook, uncovered, for 10 minutes or until crisp-tender. Rinse with cold water and drain well. In a bowl, combine the beans, onions, basil, oil, vinegar, salt and pepper. Sprinkle with Romano cheese and toss to coat.
Nutrition Facts : Calories 66 calories, Fat 4g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 165mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
GRANDMA'S SWEET AND TANGY BEAN SALAD
I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!
Provided by ChristinaAB
Categories Salad Beans Three Bean Salad Recipes
Time 2h20m
Yield 10
Number Of Ingredients 13
Steps:
- Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
- Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
- Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g
FRITO SOUTHWESTERN BEAN SALAD
My mother-in-law made this salad last year when she was staying with us when our daughter was born. It sounds a little weird, but it is wonderful! I use a small bottle of Catalina and a small bag of Fritos.
Provided by AmyJones218
Categories Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients except Fritos. Refrigerate. Add Fritos when ready to serve.
Nutrition Facts : Calories 439.3, Fat 25.2, SaturatedFat 3.4, Sodium 1309.1, Carbohydrate 46.6, Fiber 12.2, Sugar 12.5, Protein 10.2
TANGY FOUR-BEAN SALAD
Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients. , Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 162 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 366mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
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