Two Bean Corn And Artichoke Salad Food

THREE BEAN AND ARTICHOKE SALAD

Three Bean and Artichoke Salad image

A light, interesting all-year-round salad. The artichokes make this bean salad stand out from all the rest. Try serving this salad over cooked brown rice for a hearty main dish salad.

Provided by Caroline Growcott

Categories Salad Beans Three Bean Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

1 (15 ounce) can butter beans
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can green beans, drained
1 (14 ounce) can artichoke hearts, drained and quartered
4 tablespoons lemon juice
4 tablespoons olive oil
2 tablespoons coarse grained prepared mustard
salt and pepper to taste

Steps:

In a medium bowl combine the butter beans, kidney beans, green beans and artichoke hears.
In a small bowl, whisk together the lemon juice, olive oil, mustard and salt and pepper to taste. Toss with bean mixture and serve.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 30.9 g, Fat 9.3 g, Fiber 10.7 g, Protein 10.4 g, SaturatedFat 1.2 g, Sodium 1073.5 mg, Sugar 2.3 g

CORN AND BLACK BEAN SALAD

Corn and Black Bean Salad image

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

2-BEAN ARTICHOKE SALAD

2-Bean Artichoke Salad image

Simple and delicious with just 5 ingredients, this 2-bean artichoke salad is a nice change from the typical 3-bean salad.

Provided by Martha McKinnon | Simple Nourished Living

Categories Salad Side Dish

Time 10m

Number Of Ingredients 5

Ingredients

1 can (15 ounces) garbanzo beans, rinsed and drained
1 can (15 ounces) cut green beans, drained
1 can (15 ounces) artichoke hearts, drained and roughly chopped
1/2 cup chopped red bell pepper
1/2 cup Annie's Light Goddess Dressing (substitute your favorite bottled or homemade dressing)

Steps:

In a large bowl combine all the ingredients and toss gently until coated with the dressing.
Season with salt and pepper.
Chill to allow flavors to meld if time permits.

Nutrition Facts : ServingSize 1 /2 cup, Calories 98 kcal, Carbohydrate 12 g, Protein 6 g, Fat 3 g, Fiber 5 g

TWO BEAN AND CORN SALAD

Two Bean and Corn Salad image

Make and share this Two Bean and Corn Salad recipe from Food.com.

Provided by MsKittyKat

Categories Black Beans

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1 (15 1/2 ounce) can great northern beans, rinsed,drained
1 (15 1/2 ounce) can black beans, rinsed,drained
3 stalks celery, chopped
2 cups frozen corn kernels, thawed
1 medium red bell pepper, chopped
1 cup chopped red onion
1/3 cup chopped fresh cilantro
2 small jalapeno chiles, seeded,chopped

Steps:

Whisk oil, vinegar, and cumin in large bowl to blend.
Add remaining ingredients and toss to coat.
Season salad with salt and pepper.
Let stand at least 1 hour and up to 4 hours, tossing occasionally.

Nutrition Facts : Calories 279.6, Fat 10.2, SaturatedFat 1.5, Sodium 19.8, Carbohydrate 40.9, Fiber 9.1, Sugar 2.4, Protein 10.2

TWO-BEAN, CORN AND ARTICHOKE SALAD

Two-Bean, Corn and Artichoke Salad image

This seems like a regular old picnic salad, but it's exceptionally good! I got it out of a vegan cookbook. You could use other beans as well. Try black-eyed peas or great northern beans. Chilling time not included in cooking time.

Provided by SweetySJD

Categories Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 ounce) can chickpeas, drained
1 (15 ounce) can red kidney beans, drained
1 (14 ounce) can artichoke hearts, drained and chopped coarse
4 scallions, chopped
2 large tomatoes, diced
1 (11 ounce) can corn, drained
3 -4 garlic cloves, minced
2 tablespoons olive oil
2 -3 tablespoons balsamic vinegar
1/4 cup fresh parsley, chopped
2 teaspoons dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt

Steps:

Combine all ingredients in a large mixing bowl.
Refrigerate at least 30 minutes.
This salad can be made a day ahead of time.

NEW YEAR THREE-BEAN AND ARTICHOKE SALAD

New Year Three-Bean and Artichoke Salad image

This is a great year-round salad that travels well. It is totally vegan, but no meat eater will complain! It's good served by itself or over lettuce.

Provided by Sisterlulabell

Categories Salad Beans Three Bean Salad Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

Ingredients

1 (15.5 ounce) can Great Northern beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (13.75 ounce) can marinated artichoke hearts, drained and chopped
4 green onions, chopped
2 large tomatoes, diced
3 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons balsamic vinegar
¼ cup chopped fresh parsley
2 teaspoons crushed dried oregano
1 teaspoon ground black pepper

Steps:

Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 27.2 g, Fat 6 g, Fiber 6.5 g, Protein 7.9 g, SaturatedFat 0.6 g, Sodium 345.4 mg, Sugar 1.5 g

ARTICHOKE BEAN SALAD

Artichoke Bean Salad image

"You can stir up this colorful bean salad in no time," assures Dixie Terry Goreville, Illinois. Two kinds of canned beans and a jar of artichokes pick up fast flavor when tossed with prepared salad dressing.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
1-1/2 cups chopped red onion
1/2 cup chopped green pepper
1/2 cup Italian salad dressing

Steps:

In a large bowl, toss all ingredients. Cover and refrigerate until serving.

Nutrition Facts : Calories 130 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

TWO-BEAN AND CORN SALAD

Two-Bean and Corn Salad image

Categories Salad Bean Side No-Cook Corn Bell Pepper Summer Jalapeño Cilantro Bon Appétit Sugar Conscious

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1 15 1/2-ounce can Great Northern beans, rinsed, drained
1 15 1/2-ounce can black beans, rinsed, drained
3 celery stalks, chopped
2 cups frozen corn kernels, thawed
1 medium-size red bell pepper, chopped
1 cup chopped red onion
1/3 cup chopped fresh cilantro
2 small jalapeño chilies, seeded, chopped

Steps:

Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.

TUNA, RICE AND BEAN SALAD

Tuna, Rice and Bean Salad image

If you can stir cooked rice, salad greens, flaky tuna and a few other goodies together, you can make this tasty, 15-minute salad.

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings, 2-1/2 cups each

Number Of Ingredients 8

Ingredients

2-2/3 cups cooked long-grain white rice, cooled
2 cups tightly packed torn mixed salad greens
3 cans (5 oz. each) tuna, drained, flaked
1 pkg. (16 oz.) frozen corn, thawed
1 can (15.5 oz.) kidney beans, rinsed
2 stalks celery, sliced
1/2 cup chopped red onions
1/4 cup KRAFT Tuscan House Italian Dressing

Steps:

Combine ingredients.

Nutrition Facts : Calories 520, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 33 g

ARTICHOKE AND BEAN SALAD WITH TUNA

Artichoke and Bean Salad with Tuna image

Canned foods make eating healthy easier. And this salad is both easy-to-make and versatile. Canned beans, artichoke hearts and tuna make this lunch, dinner or passed appetizer nutrient-rich and delicious.

Provided by Kelsey Nixon

Categories main-dish

Time 55m

Yield 4 Servings

Number Of Ingredients 9

Ingredients

1 (15-ounce) can white northern or cannellini beans, drained & rinsed
1 (15-ounce) can artichoke hearts, drained and quartered
1 rib celery, finely diced
2 tablespoons red onion, finely diced
1 (6-ounce) can tuna, drained and flaked
3 tablespoons extra-virgin olive oil
juice and zest of 1 lemon
¼ cup chopped fresh parsley
Kosher salt and cracked black pepper

Steps:

Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.

Nutrition Facts : Calories 340, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 20 milligrams, Sodium 780 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 22 grams

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