4 BEAN SALAD RECIPE RECIPES

Name: Black Bean Salad
Prep time: 10 min
Total time: 1 h 10 min
Yield: 6 to 8 servings
Ingredients: 2 cans black beans, drained, about 30 ounces; 1 (15-ounce) can corn, drained; 2 Roma tomatoes, diced; 1/4 cup diced red bell pepper; 1/4 cup diced red onion; 1/4 cup diced green onions; 1/4 cup diced pineapple; 1 tablespoon chopped cilantro leaves; 1 jalapeno, seeded and minced; 4 tablespoons sherry vinegar; Juice of 1/2 lime; 3 tablespoons honey; 1 tablespoons salt; 1 teaspoon black pepper; Pinch ground cumin

BLACK BEAN SALAD RECIPE | GUY FIERI | FOOD NETWORK

Black Bean Salad Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories side-dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Steps:

Mix all ingredients in a bowl and refrigerate for 1 hour.

BALSAMIC GREEN BEAN SALAD RECIPE: HOW TO MAKE IT

Balsamic Green Bean Salad Recipe: How to Make It image

Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 16 servings (3/4 cup each).

Number Of Ingredients 11

Ingredients

2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese

Steps:

Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

Nutrition Facts : Calories 77 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 112mg sodium, CarbohydrateContent 7g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic exchanges 1 vegetable

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FRENCH BEAN SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Serve this gorgeous green bean salad warm to enjoy all those lovely flavours to the full
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 148 calories per serving

1. Bring a pan of water to a fast boil, add your beans, put a lid on the pan, and cook for at least 4 to 5 minutes. Boiling the beans fast like this helps them to retain all their nutrients. Meanwhile, put the mustard and vinegar into a jam jar or bowl and, while stirring, add the olive oil to make a good hot French dressing. Season carefully with sea salt and freshly ground black pepper, then add the finely chopped shallot, the capers if you're using them and the garlic.
2. Remove one of the beans from the pan to check if it's cooked. If it holds its shape but is also soft to the bite, it's perfect. Drain in a colander. Now, while the beans are steaming hot, this is the perfect moment to dress them – a hot bean will take on more of the wonderful dressing than a cold one. It is best to serve the beans warm, not cold, and certainly not at fridge temperature because the flavours will be muted and boring. Serve the beans in a bowl, sprinkled with chervil if you like – it's a delicate, crunchy herb that goes well with beans. Serve as a salad in its own right, or as an accompaniment to a main meal.

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Reviews 5
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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
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Reviews 5.0
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Calories 142 calories per serving

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Reviews 4.4
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