Texas Two Bean Salad Food

FIVE-BEAN SALAD

Five-Bean Salad image

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

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, rinsed and drained
1 package (9 ounces) frozen cut green beans, thawed
2 small onions, chopped
1 cup white vinegar
3/4 cup sugar
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon pepper

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

COWBOY BEAN SALAD

Cowboy Bean Salad image

Recipe video above. Why make a boring ole' Bean Salad when you can make it a COWBOY one?? A fresh, simple, healthy black bean salad with a South West lime dressing, this is endlessly versatile and lasts for days. Serve it as a side, stuff it in tacos, burritos and wraps. Pile onto burritos and tacos, take it to work for lunch! {Quantity: Written recipe scaled down to use 1 can of each beans and corn, pictures and video show double batch}

Provided by Nagi

Categories Side Dish

Number Of Ingredients 15

Ingredients

400g/14 oz can black beans (, rinsed & drained (Note 1))
400g/14 oz can corn (, drained (or frozen thawed 1.5 cups))
1 red capsicum/bell pepper (, 1cm/1/3" diced)
1 avocado (, diced)
1 red onion (, diced)
3/4 cup coriander/cilantro (, roughly chopped)
250g/8oz cherry tomatoes (, quartered (or 2 large tomatoes, deseeded and diced, Note 2))
2 tbsp lime juice
4 tbsp olive oil
1/4 tsp chipotle powder ((or American Chili Powder, Note 3))
1/4 tsp cumin powder
2 tsp sugar
1 garlic (, finely ninced)
1/4 tsp black pepper
1/2 tsp salt

Steps:

Shake Dressing in a jar.
Place Salad ingredients in a big bowl. Drizzle over Dressing, toss.
Serve immediately, or keep for up to 4 days! Might need a squeeze of lime to freshen the flavour.
Serve as a light meal or side (goes with everything - beef, fish, prawns, pork, chicken). Especially great with all things Mexican - stuff in / pile on tacos, burritos, enchiladas, nachos, fajitas - and Southern Foods (pulled pork, barbcue ribs, fried chicken!)

Nutrition Facts : Calories 250 kcal, Carbohydrate 30 g, Protein 9 g, Fat 13 g, SaturatedFat 2 g, Sodium 395 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving

TWO-BEAN SALAD

Two-Bean Salad image

This simple salad uses frozen and canned beans and prepared salad dressing...so it is extra easy. Assemble this dish and then chill it to have the fabulous flavors blend as you fix the rest of your meal. It's a one-dish delicacy that goes well with many entrees.

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 package (9 ounces) frozen cut green beans, thawed
1/3 cup creamy Caesar salad dressing
1/4 cup sliced green onions
1/4 teaspoon garlic salt
1/8 teaspoon lemon-pepper seasoning

Steps:

Combine all ingredients in a large bowl. Cover and chill until ready to serve.

Nutrition Facts :

BEST-EVER TEXAS CAVIAR

Best-Ever Texas Caviar image

This is a yummy Texas caviar made with black beans and pinto beans instead of black-eyed peas. Serve with scoop-style tortilla chips as a great party appetizer.

Provided by Cassie Cooper

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 35m

Yield 10

Number Of Ingredients 13

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans white corn, rinsed and drained
1 (4 ounce) can chopped green chiles, undrained
1 jalapeno chile pepper, seeded and finely chopped
1 red bell pepper - cored, seeded and finely chopped
1 green bell pepper - cored, seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaves, finely chopped
½ cup rice vinegar
½ cup olive oil
⅓ cup white sugar
½ teaspoon garlic powder

Steps:

Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 35.5 g, Fat 12 g, Fiber 6.3 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 564.2 mg, Sugar 8.4 g

TWO BEAN SALAD

Two Bean Salad image

Serve as a simple side dish. It's super satisfying from the synergy of protein and fiber.

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
One 15-ounce can cannellini beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
1/4 cup chopped fresh flat-leaf parsley
1 stalk celery, finely diced
1 scallion, green and white parts, thinly sliced on the diagonal
1/4 small red onion, minced

Steps:

Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.

FRESH BEAN SALAD

Fresh Bean Salad image

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 6

Ingredients

1 pound mixed fresh beans (cranberry, wax, fava, lima, green), washed and picked over
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 small shallot, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Blanch the beans in boiling salted water. If using fava beans, slip off tough outer skins before blanching.
Place the beans in a large bowl. In a small bowl, whisk together the lemon juice, mustard, shallot, olive oil, and salt and pepper. Drizzle over the beans and toss to coat.

TWO-BEAN SALAD

Two-Bean Salad image

This is an excellent salad that's never out of place, whether at a summer barbecue or a winter potluck dinner.

Provided by Lennie

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 ounce) can chickpeas, rinsed and drained
1 (14 ounce) can black beans, rinsed and drained
1/2 cup diced red onion
1/4 cup chopped flat leaf parsley
3 tablespoons olive oil
2 tablespoons balsamic vinegar (use red wine vinegar if you wish)
3 cloves garlic, finely chopped or minced

Steps:

Combine all ingredients in a bowl; stir to blend well.
Refrigerate until 30 minutes before serving; make sure salad is brought to room temperature before serving.
Taste before putting on table and add salt and pepper to taste, if you wish.

Nutrition Facts : Calories 214.6, Fat 7.8, SaturatedFat 1.1, Sodium 201.8, Carbohydrate 29.1, Fiber 7.4, Sugar 1.4, Protein 7.8