Zesty Two Bean Salad Food

SPICED TWO-BEAN SALAD

Steps:

• Cook the sugarsnap peas in a pan of boiling water for 2 minutes, drain into a colander or sieve, then refresh in cold water. Drain all the beans into a sieve and rinse under the cold tap. Now drain both sugarsnaps and beans really well.
• Whisk the olive oil, lemon juice and cumin in a large bowl and season to taste with sea salt and black pepper. Tip in the sugarsnaps and beans, then the tomatoes, radishes, spring onions and lastly the mint. Toss gently to combine.
• Whisk all the dressing ingredients in another bowl with sea salt and freshly ground black pepper to taste.
• For a picnic, make the salad and dressing up to 24 hours ahead. Keep in the fridge, in separate bowls with lids. Take the bowls and plenty of pitta bread and let everyone help themselves.

ZESTY TWO-BEAN SALAD

Steps:

• Coat a large non-stick skillet with cooking spray; heat over medium-high heat. Add corn; cook, stirring occasionally, until lightly browned, 5 minutes. Add beans; cook, stirring occasionally, until heated through for 2 minutes. Remove from heat and cool slightly.
• Meanwhile, in a large serving bowl, whisk together dressing, lemon juice and salt until well blended. Add celery, scallions, cilantro and warm corn mixture; toss well. Add cheese and toss gently.

TWO BEAN SALAD

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.

ZESTY THREE BEAN SALAD

Steps:

• combine everything in a large plastic bag.
• shake to coat beans in dressing and pour into bowl
• chill before serving.

SPICY BLACK BEAN SALAD

Steps:

• Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.

ZESTY SOUTHERN PASTA AND BEAN SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.
• Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.
• Chill salad in refrigerator until ready to serve.

ZESTY RICE AND BEAN SALAD

Steps:

• In a large mixing bowl, whisk together the first 6 ingredients.
• Add rice, beans, green onions, cilantro, and mint; toss ingredients to coat.
• Sprinkle with feta cheese.
• Cover bowl and refrigerate for 1 hour before serving.